Soups & Stews
Betty Crocker's white bean chicken chili recipe delivers the cozy, smoky comfort of a classic chili—just with tender chicken and creamy white beans instead of beef. This one-pot wonder transforms simple ingredients into a hearty meal that simmers into rich, flavorful perfection with minimal effort. The secret lies in balancing smoky spices, slow cooking, and the right texture contrast between tender chicken and velvety beans.
What sets this recipe apart is its versatility—whether you're feeding a crowd or meal prepping for the week, it comes together in one pot with just 30 minutes of prep and 45 minutes of simmering. The Betty Crocker soup base provides a flavorful foundation, while canned white beans cut prep time without sacrificing texture. Browned chicken thighs add depth, and a blend of cumin, chili powder, and garlic creates that signature smoky warmth.
By the time it’s done, you’ll have a steaming pot of chili with tender chicken that shreds easily, creamy white beans that hold their shape, and a sauce thick enough to coat every spoonful. The aroma alone will have everyone gathering around the table—perfect for chilly evenings or game day gatherings. Serve it with tortilla chips, cornbread, or a dollop of sour cream for the full experience.
This recipe is designed to be foolproof, whether you're a seasoned cook or just starting out. The slow simmer ensures deep flavor development, while the one-pot method means less cleanup. Plus, it reheats beautifully, making it ideal for leftovers. Let’s get cooking!
Ingredients for betty crocker white bean chicken chili
Simple pantry staples and a few fresh ingredients create this hearty Betty Crocker-inspired white bean chicken chili.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs (Bone-In, Skin-On) 🍗 | 2 ½ lb | Trimmed of excess fat |
| Canned White Beans (Great Northern or Cannellini) 🥄 | 3 cups | Drained and rinsed |
| Betty Crocker Chicken Noodle Soup Mix 🍲 | 1 package | Unsweetened version preferred |
| Diced Tomatoes (No Salt Added) 🍅 | 2 cups | San Marzano preferred |
| Chicken Broth (Low Sodium) 💧 | 4 cups | Homemade or high-quality store-bought |
| Onion (Yellow or Red) 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chili Powder 🌶️ | 2 tbsp | Medium heat preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Smoked Paprika 🌶️ | 1 tbsp | For authentic smoky depth |
| Salt 🧂 | 1 ½ tsp | Adjust to taste, kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Fresh Cilantro (Optional) 🌿 | ¼ cup | Chopped, for garnish |
| Lime (Optional) 🍋 | 1 whole | Juiced, for brightness |
The chicken thighs are the foundation—bone-in, skin-on pieces stay juicy and add rich flavor as they cook. Trader Joe's or Costco often have pre-trimmed packages, but if buying whole, trim excess fat yourself. The white beans should be canned, not dried—Great Northern or Cannellini hold their shape best. For the soup base, Betty Crocker's unsweetened version works perfectly, but check the label to ensure no added sugar. The diced tomatoes? San Marzano if you want to splurge, but any no-salt-added brand will do.
No chicken broth? Low-sodium vegetable broth with an extra pinch of salt works in a pinch. The spices are non-negotiable for that authentic chili flavor—toast the cumin seeds in a dry pan for 30 seconds before grinding if you've got whole cumin. Short on smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. The onion and garlic can be prepped ahead—they keep in the fridge for 5 days if stored in an airtight container. For extra smokiness, add a quarter teaspoon of chipotle powder if you've got it.
This chili tastes even better the next day—4-5 days in the fridge, 3 months frozen. I always double the batch and freeze half in portion-sized containers for quick lunches. The chicken will separate easily after chilling, making it perfect for tacos or salads later. For serving, warm tortilla chips or crusty bread soak up every last bit of that smoky sauce. Store leftovers covered to prevent skin formation.
Why You'll Love This Recipe
- Foolproof Pantry Base: The soup mix does all the heavy lifting—just add chicken and beans. No spice blends to measure, no herbs to remember; it’s like having a shortcut to restaurant-quality depth without the guesswork.
- Creamy-Rich Without Cream: That skin-on chicken thigh? Absolute gold. It renders into the broth, turning this into a velvety, almost bisque-like chili by the end—no heavy cream needed, just pure, savory richness.
- Game-Day Crowd Feeder: Between us, this is my go-to for tailgates or lazy Sundays. The beans and diced tomatoes add texture, while the broth keeps it hearty enough to fill bowls for six without breaking the bank.
- Leftovers That Don’t Suck: Honestly, it tastes better the next day. The flavors meld, the chicken gets even more tender, and I’ve reheated portions straight from the fridge into a skillet for a quick lunch—no sad, watery chili here.
Step-by-step instructions for Betty Crocker's white bean chicken chili
This hearty chili comes together in one pot with rich, smoky flavors and tender chicken.
Sear the Chicken Thighs for Depth of Flavor
Pat the 2.5 lb chicken thighs dry with paper towels to remove any excess moisture. Heat the 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches if needed, add the chicken thighs skin-side down and cook for 6-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for another 4-5 minutes until the internal temperature reaches 165°F. Remove the chicken from the pot and set aside on a plate. The rendered fat in the pot will form the flavor base for your chili, so don't wipe it out.
Build the Chili Base with Aromatics and Spices
In the same Dutch oven, add the diced onion and cook over medium heat for 5 minutes until softened. Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant. Stir in the 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tbsp smoked paprika, cooking for 1 minute to toast the spices and deepen their flavors.
Pour in the 2 cups diced tomatoes and stir to combine. Sprinkle the contents of the 1 package Betty Crocker Chicken Noodle Soup Mix over the mixture, stirring well to distribute evenly. This step creates the flavor foundation that makes this chili so rich and satisfying.
Simmer the Chili with Chicken and Beans
Return the chicken thighs to the pot, skin-side up. Pour in the 4 cups chicken broth and the 3 cups drained white beans. Bring the mixture to a gentle boil, then reduce heat to low, cover partially, and let it simmer for 45 minutes. This slow cooking time allows the chicken to become fork-tender while keeping the beans creamy.
After 45 minutes, check the seasoning and adjust with the 1.5 tsp salt and 0.5 tsp black pepper if needed. The chili should have a rich, aromatic smell with the spices fully integrated. If the mixture looks too thick, add ½ cup water to achieve your desired consistency.
Finish and Serve with Fresh Garnishes
Once the chicken is fully cooked and tender, remove the thighs from the pot and shred the meat using two forks, discarding any bones. Return the shredded chicken to the pot and stir to combine. Taste the chili and make any final adjustments to seasoning.
Ladle the chili into bowls and garnish with the 0.25 cup chopped fresh cilantro and a squeeze of the juiced lime if using. The bright acidity of the lime cuts through the richness of the chili, while the cilantro adds a fresh finish. Serve immediately with crusty bread or over rice for a complete meal.
Pro Tips For Making Betty Crocker White Bean Chicken Chili
- CRISP THE SKIN FIRST: Skip the soup mix’s browning step—sear the chicken thighs skin-side down in a dry pot for 8-10 minutes until the skin turns golden and crispy. The extra fat renders down and flavors the whole chili, while the texture adds depth you won’t get from just dumping everything in. (Yes, even if you’re tempted to rush—this is the thing that matters most.)
- DRAIN AND RINSE BEANS: Open those canned white beans and give them a quick rinse under cold water, then drain well. The soup mix already has salt, and canned beans often pack in brine—this keeps the flavor balanced and prevents a muddy, overly salty chili. I learned this the hard way after serving a bowl that tasted like a salt lick.
- SIMMER LOW AND COVERED: Once everything’s in the pot, reduce heat to medium-low and let it bubble gently for the first 20 minutes, covered. The soup mix’s spices need time to bloom, and rushing this step makes the flavors taste raw. After that, you can uncover and let it reduce—just don’t walk away and let it boil dry.
- ADD TOMATOES LATE: Hold off on dumping the diced tomatoes in until the very end—about the last 10 minutes of cooking. Their acidity can make the chicken tough if they simmer too long, and you’ll end up with a watery chili instead of a thick, rich one. Stir them in just until heated through, then taste and adjust seasoning. (Your future self will thank you.)
Perfect pairings for these flavors
Crispy Tortilla Chips
For a classic chili experience, serve this white bean chicken chili with homemade or store-bought tortilla chips—I love Mission Golden Crunch for their sturdy texture. Warm the chips in a 350°F oven for 5 minutes to enhance their crunch. The contrast between the crispy chips and creamy chili is pure magic, especially when scooping up every last spoonful. 🌯
Cheesy Cornbread Morsels
Add a sweet, buttery element with mini cornbread muffins baked alongside the chili. Use a Jiffy cornbread mix (just add eggs and milk) for convenience, or make a batch from scratch with sharp cheddar mixed into the batter. The slight sweetness balances the chili’s smokiness, and the crumbly texture soaks up the sauce beautifully. 🧀
Cool Avocado Crema
Brighten the dish with a creamy avocado-lime dip—mash 1 ripe avocado with ¼ cup sour cream, 1 tbsp lime juice, and a pinch of salt. Serve this alongside the chili for a refreshing contrast. The healthy fats from the avocado complement the beans, while the lime adds a zesty kick that cuts through the richness. 🥑
Zesty Lime Wedges
Always keep lime wedges on the table for guests to squeeze over their bowls. The acidity enhances the chili’s flavors, especially after reheating. I like to use Key limes for a more intense citrus punch, but regular limes work perfectly too. A simple garnish that elevates the whole dish. 🍋
Warm Cilantro-Lime Rice
For a heartier meal, serve the chili over steamed white rice tossed with 1 tbsp chopped cilantro, 1 tsp lime zest, and a splash of lime juice. The rice absorbs the chili’s smoky sauce, making every bite more satisfying. Use jasmine rice for a fragrant, slightly nutty base that pairs wonderfully with the chicken and beans. 🍚
Spicy Pickled Onions
Add a tangy crunch with quick-pickled red onions. Thinly slice ½ red onion, soak in ½ cup vinegar, 1 tsp sugar, and ½ tsp chili powder for 15 minutes. Drain and serve on top of the chili. The bright acidity and subtle heat contrast the creamy beans and tender chicken perfectly. 🧅
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
You can try, but thighs are ideal because they stay juicier and more tender during the long simmer. If using breasts, cut them into 1-inch pieces and cook for only 25-30 minutes after adding to the pot to prevent drying out. The skin-on thighs add extra flavor, so if using breasts, consider adding an extra ½ tsp smoked paprika to compensate.
How do I make this chili in a slow cooker?
Transfer the seared chicken, onions, garlic, and spices to your slow cooker. Add all remaining ingredients (including broth and beans) and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken will shred easily after cooking, and the beans will soften perfectly. The slow cooker method actually enhances the flavors even more!
What can I do if my chili is too thick?
Add ½ cup warm chicken broth or water at a time, stirring well between additions. For extra richness, you can also stir in 1 tbsp of cornstarch mixed with 2 tbsp cold water. Simmer for 2-3 minutes until thickened to your liking. The chili should coat the back of a spoon but still be spoonable.
Can I make this recipe vegetarian?
Yes! Replace the chicken with 1.5 cups of extra white beans or add 1 cup of diced butternut squash or sweet potatoes for heartiness. Boost the umami by adding 1 tbsp soy sauce or 1 tsp miso paste along with the spices. The Betty Crocker soup mix still works perfectly as the flavor base.
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4-5 days. For longer storage, freeze portions in ziplock bags or airtight containers for up to 3 months. The chili actually tastes better the next day as flavors meld! Reheat gently on the stove with a splash of broth to maintain moisture.