Soups & Stews
Betty Crocker’s white bean chicken chili delivers one-pot heartiness with tender chicken, creamy white beans, and smoky cumin that warms every spoonful. This classic recipe transforms simple pantry staples into a restaurant-quality stew that simmers into rich, flavorful perfection—no fuss, just deep, comforting taste.
The secret lies in slow cooking, which lets the spices meld and the chicken fall apart effortlessly, creating a texture that’s both tender and satisfying.
What makes this chili special is its balance of smoky cumin, earthy beans, and bright tomatoes, all tied together by a savory broth that builds flavor as it simmers.
Betty Crocker’s trusted approach ensures foolproof results, even for beginners, while modern techniques—like browning the chicken first—elevate the dish without complicating the process. The tortilla crunch topping adds a satisfying contrast, turning this into a meal that’s as easy to make as it is delicious to eat.
By the end, you’ll have a one-pot wonder that’s packed with protein, fiber, and warmth—ideal for chilly evenings or game-day gatherings. The aroma alone will draw everyone to the table, and the first bite delivers on that promise of hearty, homestyle comfort.
This chili is the kind of recipe that turns a simple weeknight into a memorable meal, all while keeping cleanup to a minimum.
Pair it with warm cornbread or crispy tortilla chips for the full experience, or serve it as-is for a meal that’s as satisfying as it is straightforward. Let’s get cooking—this chili is your new go-to for effortless, flavorful dinners.
Ingredients for betty crocker white bean chicken chili
Pantry staples meet smoky magic for this one-pot chili that feeds a crowd effortlessly.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Trimmed, cut into bite-sized pieces |
| Great Northern White Beans 🌾 | 2 cups | Dried or canned, drained (15 oz can) |
| Diced Tomatoes (No Salt Added) 🍅 | 15 oz | Canned, undrained for flavor |
| Yellow Onion 🧅 | 1 whole | Medium, diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Ground Cumin 🌿 | 2 tsp | Smoked for authentic flavor |
| Chili Powder 🌶️ | 1 ½ tbsp | Medium heat preferred |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Chicken Broth 💧 | 3 cups | Low-sodium preferred |
| Cornstarch 🌾 | 1 tbsp | For thickening |
| Tortilla Chips 🍞 | 1 cup | Crushed for topping |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For browning chicken |
The chicken thighs are the star—bone-in, skin-on if you can find them, but boneless works fine. Trader Joe's or Costco usually have great prices on bulk chicken. Great Northern beans are key here; they hold their shape better than pinto or kidney beans. Grab a 15 oz can (or 2 cups dried) from the bulk section if you want to save money. The yellow onion? Vidalia if you're feeling fancy, but any sweet onion works. Smoked cumin is non-negotiable—it's what gives this chili that deep, earthy warmth that makes it special.
No smoked cumin? Regular ground cumin plus a pinch of liquid smoke gets you close. Short on chicken broth? Water plus bouillon cubes works, but add a splash of soy sauce for depth. The cornstarch is just to thicken the chili at the end—skip it if you prefer a looser texture. For the tortilla chips, Fritos or Doritos are classic, but any sturdy chip works. The green onions are optional but add a nice fresh finish—substitute scallions if that's what you've got. And trust me on the olive oil for browning the chicken—it makes all the difference in flavor.
This chili tastes even better the next day—double the batch and freeze half for lazy weeknights. Keeps in the fridge for 4-5 days or freezes for 3 months. I always make a big pot on Sunday and portion it out for lunches all week. The tortilla chips stay crunchy if you store them in an airtight container with a slice of bread to absorb moisture. And if you're serving it to guests? Garnish with extra chips and a sprinkle of cheese—everyone loves that crunchy contrast.
Why You'll Love This Recipe
- Here’s what sold me: this chili reheats beautifully and tastes just as good cold. Pack it in jars for work lunches or serve it over rice for dinner—my college-aged son lives for it, and he’s not easy to impress. (Yes, even on a Tuesday night.)
- No-Chop Night: I swear by this recipe when I’m too tired to dice anything—just throw in pre-chopped onions and minced garlic from a jar. The chicken thighs stay juicy while the beans soften, and honestly? The tomatoes add just enough acidity to cut through the richness without extra effort.
- Creamy Without Guilt: That blend of white beans and tomatoes creates a velvety texture that feels indulgent, but the chicken thighs keep it hearty. Between us, this is the kind of chili that makes me reach for seconds without a side of guilt—especially when I skip the heavy cream and let the beans do the work.
- Lunchbox Magic: Here’s what sold me: this chili reheats beautifully and tastes just as good cold. Pack it in jars for work lunches or serve it over rice for dinner—my college-aged son lives for it, and he’s not easy to impress. (Yes, even on a Tuesday night.)
Step-by-step instructions for betty Crocker's white bean chicken chili
Here's how to make this smoky, hearty chili with tender chicken and creamy white beans in one pot.
Brown the Chicken and Sauté Aromatics
Heat the 1 tablespoon extra-virgin olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the 1.5 lb boneless chicken thighs, cut into bite-sized pieces, and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides. This step develops deep flavor through the Maillard reaction.
Remove the chicken with a slotted spoon and set it aside. In the same pot, add the 1 whole yellow onion and 4 cloves garlic cloves, both minced. Cook for 3-4 minutes until the onions are soft and translucent, stirring frequently to prevent burning. The garlic should be fragrant but not browned.
Toast the Spices and Build the Base
Reduce the heat to medium-low and add the 2 teaspoons ground cumin, 1.5 tablespoons chili powder, and 1 teaspoon dried oregano. Stir constantly for 30 seconds until the spices are fragrant and the cumin stops sizzling. This step unlocks the full depth of their flavors.
Pour in the 15 ounces diced tomatoes (no salt added) and 3 cups chicken broth, scraping up any browned bits from the bottom of the pot. Add the 2 cups great northern white beans and 1.5 teaspoons salt. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer uncovered for 15 minutes to allow the flavors to meld.
Simmer the Chili Until Tender
Return the browned chicken to the pot and stir gently to combine. Add the 0.5 teaspoon black pepper and bring the mixture back to a simmer. Partially cover the pot and let it cook for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender. The chili should thicken slightly as it simmers.
Here's the thing—don't rush this step. The white beans need time to soften and absorb all those smoky flavors. You'll know it's ready when the chicken shreds easily with a fork and the beans are tender but still hold their shape. If the chili gets too thick, add a splash of water or broth to loosen it.
Thicken and Garnish for Serving
In a small bowl, whisk together the 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Stir this into the chili and let it simmer for 3-5 minutes until the chili thickens to your desired consistency. The cornstarch will help create that perfect, velvety texture without making it gluey.
Taste and adjust the seasoning if needed—you might want to add a pinch more salt or chili powder to suit your taste. Ladle the chili into bowls and top each serving with 1 cup crushed tortilla chips and 2 sliced green onions. The tortilla chips add a delightful crunch that contrasts beautifully with the creamy beans and tender chicken.
Pro Tips For Making Betty Crocker White Bean Chicken Chili
- CRANK THE HEAT FIRST: Don’t simmer the onions and garlic right away—sauté them over medium-high heat until the onion is translucent and garlic smells sharp (about 3-4 minutes). I used to rush this, and the whole dish tasted flat. The caramelized base is where the flavor hides.
- SALT THE BEANS BEFORE COOKING: Drain the Great Northern beans and toss them in a bowl with ½ teaspoon salt and 1 cup hot broth before adding to the pot. This jumpstarts the seasoning and prevents bland beans later. (Yes, even if the recipe says no-salt-added tomatoes—this makes up for it.)
- DON’T SKIP THE CHICKEN REST: Pull the chicken thighs out of the pot when they’re just done (165°F internal temp) and let them rest 5 minutes under foil. I learned this the hard way—overcooked chicken turns into dry rubber in chili. The juices redistribute, and the meat stays tender.
- SWAP THE TOMATOES FOR ONE THING: Drain the diced tomatoes and crush 1-2 of them by hand before adding to the pot. The broken skins release more flavor. (Bonus: If you’re short on time, use 1 can fire-roasted diced tomatoes—they add smokiness without extra effort.)
Common mistakes when making your betty crocker white bean chicken chili
Skipping the Browning Step
Browning the chicken first is non-negotiable for flavor—it creates the Maillard reaction that builds deep, savory notes. If you skip this step and just add raw chicken to the pot, your chili will taste bland and one-dimensional.
I’ve tried it both ways, and the difference is night and day. Use a large, heavy pot (like a Dutch oven) to ensure even browning. 🔥
Underseasoning the Chili
Many home cooks hold back on spices, thinking they can always add more later. But chili is all about layered flavors, and once the beans and tomatoes absorb the spices, you can’t easily fix it. Taste as you go—especially after the 15-minute initial simmer and again at the end.
Start with the full measurements of cumin, chili powder, and salt, then adjust to taste. Trust me, this chili needs bold seasoning to shine.
Rushing the Simmer Time
The 25-30 minute simmer is where the magic happens, but I’ve seen people cut it short to save time. Don’t do it! The white beans need that time to soften and absorb the flavors, while the chicken needs to break down into tender shreds.
If you rush it, you’ll end up with tough chicken and underseasoned beans. Patience here pays off—slow and steady wins the chili game.
Ignoring the Cornstarch Slurry
Some recipes call for a roux or flour to thicken chili, but cornstarch is my go-to because it’s foolproof and doesn’t add a floury taste. If you skip it, your chili might turn out too thin, especially if you’re serving it with crusty bread or tortilla chips.
Whisk the cornstarch with cold water first to avoid clumping—this ensures a smooth, velvety texture. 💫
Overfilling the Pot
Using a pot that’s too small can lead to a messy overflow, while a pot that’s too large means your chili won’t simmer efficiently. A 6-quart Dutch oven is perfect for this recipe—it gives enough room for the ingredients to cook evenly without spilling over.
If your pot is too big, reduce the broth slightly or use a smaller pot. Trust me, pot size matters for even cooking and cleanup.
Adding Tortilla Chips Too Early
The crushed tortilla chips are meant to add crunch and texture at the very end, not soak up all the flavor while cooking. If you add them to the pot during simmering, they’ll turn soggy and lose their delightful crunch.
Save them for topping—sprinkle them on just before serving so every bite has that satisfying contrast. Pro tip: Store them in an airtight container with a slice of bread to keep them crispy for longer.
Nutrition facts
Frequently asked questions
Can I use canned chicken instead of fresh?
Yes, but with a few adjustments! Use 1 can (14.5 oz) of shredded chicken instead of raw thighs. Skip the browning step and add it directly with the beans. For extra flavor, drain and rinse the chicken well to remove excess sodium. The texture will be slightly different but still delicious.
How can I make this chili spicier?
Add ½ teaspoon cayenne pepper or 1-2 diced jalapeños with the onions. For heat lovers, stir in 1 tablespoon hot sauce at the end. Remember, spices like cayenne lose potency when simmered—start with less and adjust to taste.
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat with a splash of broth or water to prevent drying. For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals, stirring between each. Never reheat tortilla chips—they'll turn mushy, so add fresh ones when serving.
Can I substitute another type of bean?
Great Northern beans are ideal for their creamy texture, but you can use cannellini or navy beans in a pinch. For a different flavor profile, try black beans (they'll make the chili richer and darker). Just adjust cooking time—dried beans need 15-20 extra minutes of simmering to soften completely.
Is this chili freezer-friendly?
Let it cool completely, then store in airtight containers for up to 3 months. Freeze the chili without the tortilla chips—add them fresh when reheating. For best results, thaw overnight in the fridge before reheating. The flavors actually improve after freezing!