Do you want to enjoy the comforting soup and the satisfying chili? You’re in luck. This white bean and chicken chili has the best of both.

The tender chicken is simmered with a creamy or lightly spiced or flavorful stock. Mild green chiles and corn add fiber and color.

What’s the best part? This one-pot meal is ready within 1 hour and is gluten-free and dairy-free. We’ll show you!

How to make White Bean Chicken Chilli

To make this soup, sautee the best friends’ garlic and onion in a large pot with chicken breasts or thighs until they are slightly browned. Easy as pie.

It’s then a simple dump, stir, and simmer scenario: Add Chicken Broth, Coconut Milk, Green Chilies, Corn, White Beans, and Spices.

Coconut milk gives the dish a rich, creamy texture and doesn’t impart a coconut flavor. It’s dairy-free magic.

Combine this soup with our perfect gluten-free cornbread, and get ready to visit Cozyville, where stretchy pants and no time exist.


  • 1 Tbsp olive oil (or avocado oil)
  • 1 cup of diced yellow or white onion (1 cup, or 130g)
  • Three cloves garlic, minced
  • Cut 1 1/2 lbs of boneless, skinless chicken thighs into bite-sized cubes or small pieces (or use sub-chicken breasts).
  • 1 cup stock or broth for chicken (or purchased at a store)
  • You can also use homemade Cashew Cream instead of 1 cup full-fat canned coconut milk.
  • 2 (15-oz.) Cannellini beans are our favorite //, but you can also use 3 cups of homemade.
  • 2 (4-oz.) Cans diced green chilies (we used hot // you can sub 1/2 cup chopped fresh, roasted hatch chiles or 1/2 cup of chopped fresh roasted chiles)
  • 1 cup frozen corn
  • 1 tsp cumin ground
  • 1 tsp dried Oregano
  • Add more salt to taste.
  • 1/4 tsp Black Pepper
  • Cayenne pepper (plus additional to taste).
  • Kale, roughly chopped into 2-3 cups

FOR SERVING optional

  • Freshly chopped cilantro
  • Green onion thinly sliced
  • Crushed tortilla chips
  • Lime wedges


  • Heat oil in a medium-sized pot. Once oil is hot, add the onion and cook for 2-3 minutes while stirring frequently, until it has browned lightly and begun to soften. Add the garlic and cook for 30 seconds until fragrant.
  • Add the cubed chicken to the pan and cook it for 4-5 mins, stirring frequently, until lightly brown.
  • Add the stock or broth. Also, add the drained and washed beans, green chilies, corn, cumin, Oregano, salt pepper, and cayenne. Stir well and simmer on medium heat. Reduce heat, cover, and let simmer for 15 minutes.
  • Use the back of a wooden spoon to mash a few of the beans to thicken the sauce. Cook the kale for 3 to 5 minutes or until it is tender and wilted.
  • Add more cayenne if you want it hotter, cumin if you like it smoky, and salt or pepper according to your taste.
  • Serve garnished warm with chopped cilantro, green onions, crushed tortilla chips, and lime wedges.
  • The leftover soup can be stored in the fridge for 3-4 days or in the freezer for one month. Reheat the soup in the microwave or on the stovetop. Add water as necessary to thin.

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