Soups & Stews
This Betty Crocker-inspired white bean chicken chili delivers restaurant-quality depth in a single pot, blending tender chicken, creamy beans, and smoky spices into a hearty meal. The secret lies in slow-simmered flavors that meld perfectly, creating a dish that's both comforting and elegant.
I developed this recipe to capture that perfect balance of protein-rich chicken and earthy white beans, all while keeping prep simple for weeknight dinners.
The beauty of this chili is its versatility—whether you're using a stovetop, slow cooker, or Instant Pot, the technique remains the same. The chicken cooks until fork-tender, the beans break down just enough to thicken the broth, and the spices develop rich, layered aromas.
What makes it special is the optional charred tortilla crunch on top, adding texture and visual appeal without complicating the process.
By the time you're done, you'll have a steaming bowl of chili with perfectly seasoned chicken, creamy beans, and a broth that's both savory and slightly sweet. The spices—cumin, chili powder, and garlic—work together to create depth, while the white beans add natural creaminess.
It's the kind of dish that tastes even better the next day, making it ideal for meal prep.
Serve with warm cornbread, a dollop of sour cream, or fresh cilantro for brightness. This recipe is designed to be your go-to for chili night, delivering professional results with minimal effort. Let's get started!
Ingredients for betty crocker white bean chicken chili
Pantry staples meet protein-packed comfort in this Betty Crocker-inspired chili.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Skinless, cut into bite-sized pieces |
| White Beans 🥫 | 2 cups | Canned, drained and rinsed |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Tomato Paste 🍅 | 2 tbsp | Smooth, no sugar added |
| Chicken Broth 💧 | 3 cups | Low-sodium preferred |
| Corn Kernels 🌽 | 1 cup | Frozen or canned, drained |
| Fire-Roasted Diced Tomatoes 🍅 | 1 can | 14.5 oz, undrained |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Flour Tortillas 🌯 | 4 whole | For charred crunch topping |
| Vegetable Oil 🫒 | 2 tbsp | For charring tortillas |
The chicken thighs are the star here—they stay juicy while the beans soften. Look for bone-in, skin-on thighs at Whole Foods or your local butcher if you want extra flavor, but boneless works too. White beans add creaminess without overpowering the chicken. Canyon or Great Northern brands are my go-to for canned beans—they hold up better when reheated. The tomato paste is non-negotiable for that deep, concentrated flavor, so don't skip it. For the tortillas, Mission or La Tortilla Factory brands char best—they're thin enough to crisp up quickly without burning.
No smoked chili powder? Regular chili powder plus a pinch of smoked paprika works in a pinch. Short on corn? Black beans or pinto beans add different textures, but the sweetness is key here. The fire-roasted tomatoes add natural sweetness—if you can't find them, regular canned tomatoes with a pinch of sugar mimics the effect. For the tortilla crunch, corn tortillas work too, but flour tortillas give that perfect crispy edge. Don't skip charring them—they add a smoky depth that ties everything together.
This chili tastes even better the next day, so double the batch and freeze half for lazy nights. The beans and broth keep for 5 days in the fridge, while the chicken stays tender for 3 days if stored separately. For meal prep, portion into containers with a layer of tortilla crunch on top—it stays crispy for 2 days if sealed tightly. The charred tortillas can be made ahead and stored in an airtight container for 3 days, just reheat before serving.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no extra bowls, no extra stress. Just brown the chicken thighs in the same pot, dump in the onions and garlic, and let the spices work their magic. My weeknights thank me every time.
- Creamy-Spicy Balance: Here’s what sold me—the white beans make it rich and velvety, while the chili powder and garlic give it that just-right kick. Not too heavy, not too bland. Honestly, it’s the kind of dish I’ll eat straight from the pot.
- Lunchbox Hero: Between us, this chili is perfect for meal prep. The flavors get even better the next day, and it reheats like a dream. Pack it in jars for work or school—no sad, soggy lunches here.
- Budget Win: Chicken thighs and canned beans? That’s a budget-friendly power combo. I make this for four people for under $12, and it disappears faster than my willpower on a Sunday afternoon. (Yes, even on a Tuesday night.)
Step-by-step instructions for Betty Crocker white bean chicken chili
This chili comes together in one pot with rich, smoky flavors and that perfect tortilla crunch on top.
Sear the Chicken for Maximum Flavor
Heat a large Dutch oven over medium-high heat with 1 tablespoon vegetable oil. Add the 1.5 lb boneless chicken thighs, cut into bite-sized pieces, and cook undisturbed for 3-4 minutes until golden brown on one side. You'll see the edges crisp up—that's when you know it's ready to flip.
Flip the chicken pieces and cook another 3-4 minutes until they're browned on all sides. The chicken should release easily from the pan when ready. Remove the chicken and set it aside on a plate. Don't drain the pan—those browned bits are packed with flavor that will form the base of your chili.
Build the Chili Base with Aromatics
In the same Dutch oven, add the remaining 1 tablespoon vegetable oil and reduce heat to medium. Add the diced yellow onion and cook for 4-5 minutes until softened and translucent. You'll notice the onions release their moisture and become more pliable.
Add the minced garlic cloves and cook for 30 seconds until fragrant—this is when you'll smell that wonderful garlic aroma filling your kitchen. Stir in the 2 tablespoons chili powder, 1 tablespoon ground cumin, and 1 teaspoon dried oregano, mixing well to coat the onions and garlic with the spices.
Simmer the Chili Until Thick and Hearty
Add the 2 tablespoons tomato paste and stir for 1 minute to cook off the raw taste. Pour in the 3 cups chicken broth, 1 can fire-roasted diced tomatoes (with juices), and the 2 cups white beans. Stir everything together and bring to a gentle boil.
Once boiling, reduce heat to low and let it simmer uncovered for 15 minutes. This gives the flavors time to meld together. Stir occasionally to prevent sticking. After 15 minutes, add the 1 cup corn kernels, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir well and return to a simmer.
Finish with the Chicken and Char the Tortillas
Add the cooked chicken back to the pot and stir gently to combine. Let the chili simmer for another 10 minutes so the chicken absorbs all those delicious flavors. The chili should be thick and hearty—if it's too thin, simmer uncovered for another 5 minutes to reduce it to your preferred consistency.
While the chili simmers, heat a dry skillet over medium-high heat. Add the 4 whole flour tortillas and char them for 1-2 minutes per side until they're crispy and slightly blackened in spots. Keep them warm while you finish the chili.
Serve with Crunchy Tortilla Topping
Taste the chili and adjust seasoning if needed—add more salt or chili powder if desired. Ladle the chili into bowls and top each serving with 1 charred tortilla, cut into strips. The contrast of the warm, hearty chili with the crispy tortilla topping makes this dish truly special.
Serve immediately with toppings like shredded cheese, sour cream, or fresh cilantro if you like. Each bite delivers that perfect combination of tender chicken, creamy beans, and smoky spices with the satisfying crunch from the tortillas.
Pro Tips For Making Betty Crocker White Bean Chicken Chili
- Sear the Chicken First: I used to toss the raw chicken thighs straight into the pot, and the chili always ended up bland in spots. Now I brown them first in a hot skillet—skin-side down for 5 minutes until crispy—before adding anything else. That crust carries flavor through the whole dish.
- Drain and Rinse the Beans: Canned white beans have that weird starchy coating that turns your chili into glue. After opening, dump them into a colander, give them a quick rinse, and let them drain for 2 minutes. Your chili will be thicker and less muddy—no extra thickener needed.
- Sweat the Onions Low and Slow: I’ve burned onions more times than I’ll admit, and it ruins the whole dish. Cook them over medium-low heat for 8-10 minutes until soft and translucent, stirring occasionally. No need to rush—this is where the base flavor builds.
- Add the Chili Powder Last: If you toss it in early, the heat can turn bitter. Instead, stir it in during the last 10 minutes of cooking. This keeps the spices bright and lets you adjust the heat to taste—because some of us (cough) prefer mild chili.
Storing and reheating this recipe
Refrigerator Storage
Let your chili cool completely before transferring to airtight glass containers—I love using Pyrex with snap-on lids for easy stacking. Store at 40°F or below for up to 4 days, but honestly?
The flavors deepen overnight like a fine wine. Just be sure to keep the charred tortillas separate—they stay crispy for 2 days in a sealed container. 🥫
Freezer Prep Tips
For long-term storage, portion chili into freezer-safe quart bags (leave 1-inch headspace for expansion). The beans and broth freeze beautifully for 3 months, while the chicken stays tender for 2 months if stored separately.
I like to freeze the tortilla crunch separately in a ziplock bag—just reheat it in a dry skillet before serving. Label everything with dates to track freshness! ❄️
Stovetop Reheating
My preferred method is stovetop because it preserves texture. Pour chili into a heavy-bottomed pot and warm over medium-low heat for 10-15 minutes, stirring occasionally. Add ¼ cup water or broth if it looks dry.
For the tortillas, toast them fresh in a dry skillet for 30 seconds per side—they’ll crisp up perfectly and add that smoky crunch. 🔥
Microwave Shortcuts
For quick meals, microwave covered portions on 50% power in 1-minute intervals, stirring between each. The chili should reach 165°F internal temperature—use a thermometer if unsure. Reheat tortillas separately in a dry skillet or air fryer for 1 minute at 375°F to restore crispiness.
This method works best for 1-2 servings at a time. ⏱️
Slow Cooker Revival
If you made a big batch, transfer chili to a slow cooker on "Warm" setting for 2-3 hours. The low heat keeps it creamy without drying it out. I sometimes add ½ cup broth to maintain moisture.
For tortillas, warm them in the microwave for 10 seconds—they’ll soften but stay edible. Perfect for lazy weeknight dinners! 💡
Meal Prep Pro Tips
Double the recipe and freeze half for future meals. Store components separately: chili in one container, tortillas in another, and toppings (cheese, cilantro) in small bags. When ready to eat, just reheat the chili and toast the tortillas—no extra prep needed.
This saves time and keeps everything fresh. Trust me, your future self will thank you! ✨
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Chicken breasts work, but thighs are ideal for chili because they stay juicier during long simmering. If using breasts, cut them into 1-inch pieces and cook them separately for 5-6 minutes until fully done before adding to the chili. They'll absorb flavors but may dry out faster than thighs.
What if I don't have fire-roasted tomatoes?
No problem! Use regular canned tomatoes and add ½ teaspoon sugar or 1 teaspoon honey to mimic the natural sweetness. Alternatively, swap in 1 cup tomato sauce plus ½ teaspoon smoked paprika for depth. The chili will still taste rich and flavorful.
How can I make this chili spicier?
Add ½ teaspoon cayenne pepper or 1 chopped jalapeño with seeds for heat. For smoky depth, increase chili powder to 2.5 tablespoons and add ½ teaspoon chipotle powder. Always taste first—spices build flavor as the chili simmers.
Can I make this in a slow cooker or Instant Pot?
For a slow cooker, brown the chicken first, then combine all ingredients (except tortillas) and cook on Low for 6-7 hours or High for 3-4 hours. For Instant Pot, use the Sauté function to brown chicken, then cook on High Pressure for 15 minutes before natural release. Adjust seasoning after cooking.
Why did my chili turn out too thick/thin?
For thin chili, simmer uncovered for 5-10 minutes to reduce. If too thick, stir in ½ cup broth or water and simmer another 5 minutes. The white beans naturally thicken as they break down—start with 1.5 cups beans if you prefer a looser texture.