Cilantro Lime Chicken Chili with White Beans

Why You’ll Love This Recipe

• Bright lime and fresh cilantro make this chili taste light and vibrant, not heavy.
• Uses cooked shredded chicken, so it is perfect for rotisserie chicken or leftovers.
• Everything simmers in one pot and is ready in about 40 minutes.
• Easy to customize: keep it mild for kids or add jalapeño and extra chiles for more heat.

Grocery List

• Produce: 1 medium yellow onion, 3 cloves garlic, 1 small jalapeño (optional), 2 limes, 1 bunch fresh cilantro, 1–2 avocados (for serving), 2–3 green onions (optional, for serving)
• Dairy: Sour cream or plain Greek yogurt (for serving), shredded Monterey Jack or pepper jack cheese (for serving)
• Pantry: Olive oil, 1 can (14.5 oz) diced tomatoes, 2 cans (15 oz each) white beans (cannellini or Great Northern), 1 can (4 oz) diced green chiles, 4 cups low-sodium chicken broth, ground cumin, ground coriander, chili powder, smoked paprika (optional), kosher salt, black pepper, tortilla chips or small tortillas (for serving)

Full Ingredients

For the Lime-Cilantro Chicken Chili

• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1 small jalapeño, seeded and minced (optional, for heat)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder
• 1/2 tsp smoked paprika (optional, for a subtle smoky note)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, with their juices
• 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
• 1 can (4 oz) diced green chiles, mild or medium
• 4 cups cooked shredded chicken (about 1 1/2 lb; rotisserie or leftover chicken works well)
• Zest of 2 limes (about 2 tbsp finely grated zest)
• Juice of 2 limes (about 1/4 cup fresh lime juice)
• 1/2 cup loosely packed fresh cilantro leaves and tender stems, chopped, plus more for serving

For Serving (Optional Toppings)

• Lime wedges
• Extra chopped fresh cilantro
• Diced avocado
• Sliced fresh jalapeño or serrano pepper
• Shredded Monterey Jack or pepper jack cheese
• Sour cream or plain Greek yogurt
• Crushed tortilla chips or warmed tortillas
• Sliced green onions

Step-by-Step Instructions

Step 1: Prep the chicken and produce

If you have not already, shred your cooked chicken into bite-size pieces and set aside; you will need about 4 cups. Dice the onion, mince the garlic, and mince the jalapeño (if using), removing seeds and membranes for a milder heat. Rinse and drain the white beans. Roughly chop the cilantro, zest the limes with a fine grater, and then juice them. Having everything prepped before you turn on the stove makes the cooking process smooth and relaxed.

Step 2: Sauté the aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until the onion is softened and translucent, about 4–5 minutes. If you are using jalapeño, add it with the onion so it can mellow and soften. Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant, being careful not to let it brown.

Step 3: Bloom the spices and build the base

Sprinkle in the ground cumin, ground coriander, chili powder, smoked paprika (if using), kosher salt, and black pepper. Stir continuously for about 30 seconds so the spices can toast lightly in the oil and release their flavor. Then pour in the diced tomatoes with their juices and the can of diced green chiles. Stir well, scraping up any browned bits from the bottom of the pot, and bring the mixture to a gentle simmer over medium heat.

Step 4: Add chicken, beans, and broth, then simmer

Add the shredded chicken and the drained white beans to the pot. Pour in the chicken broth and stir everything together until well combined. Increase the heat to medium-high and bring the chili just to a boil. As soon as it reaches a gentle boil, reduce the heat to low or medium-low so the chili is at a steady simmer. Simmer uncovered for 15–20 minutes, stirring occasionally. This allows the flavors to meld and the broth to thicken slightly. If the chili seems too thick at any point, add a splash of extra broth or water; if it seems too thin, let it simmer a bit longer.

Step 5: Finish with lime and cilantro

Once the chili has simmered and the flavors taste rich and cohesive, stir in the lime zest, lime juice, and chopped cilantro. Simmer for 2 more minutes to warm the lime and cilantro through without dulling their freshness. Taste and adjust seasoning: add more salt if the flavors taste flat, more lime juice for extra brightness, or a pinch more chili powder if you would like more warmth. The broth should taste balanced—savory with a noticeable but pleasant citrusy lift.

Step 6: Serve and garnish

Ladle the hot lime-cilantro chicken chili into bowls. Top each serving with a sprinkle of fresh cilantro and a squeeze from a lime wedge. Add any of your favorite toppings: a spoonful of sour cream or Greek yogurt, shredded Monterey Jack, diced avocado, sliced jalapeño for extra heat, sliced green onions, and a handful of crushed tortilla chips for crunch. Serve immediately while steaming hot, with extra lime wedges on the side so everyone can adjust the brightness to their taste.

Pro Tips

• Use warm chicken for easier shredding. If your chicken is cold, warm it briefly in the microwave or in a covered pan with a splash of broth; it will shred much more easily and evenly.
• Adjust thickness with beans. For a thicker, creamier texture without dairy, lightly mash a ladleful of beans against the side of the pot and stir them back in.
• Add lime at the end. Fresh lime juice can lose its brightness if cooked too long; adding it in the final minutes keeps the flavor vibrant.
• Watch the salt level. Different broths and canned ingredients vary in saltiness. Taste after simmering, then add salt gradually until the flavors pop.
• Make it mild or spicy. Skip the jalapeño and use mild green chiles for a gentle chili, or keep the jalapeño seeds, use medium/hot green chiles, or add a pinch of cayenne for more heat.

Variations

• Creamy Lime-Cilantro Chicken Chili: After adding the lime and cilantro, stir in 1/2 cup sour cream or half-and-half over low heat (do not boil) for a richer, creamier chili with a silky texture.
• Slow Cooker Version: Sauté the onion, jalapeño, garlic, and spices on the stovetop as written, then transfer to a slow cooker. Add tomatoes, green chiles, broth, beans, and chicken. Cook on Low for 4–6 hours or High for 2–3 hours. Stir in lime zest, juice, and cilantro just before serving.
• Vegetarian Lime-Cilantro Bean Chili: Omit the chicken and use vegetable broth instead of chicken broth. Increase the beans to 3 cans total (about 4 1/2 cups) and simmer as directed. You will have a bright, protein-rich vegetarian chili.

Storage & Make-Ahead

This chili stores and reheats very well, making it ideal for meal prep. Allow the chili to cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much, and stir occasionally until hot. You can also reheat individual portions in the microwave, covered, stirring once or twice.

For longer storage, freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating, or thaw gently in a saucepan over low heat with a bit of extra broth. For the freshest flavor, add an extra squeeze of lime and a handful of fresh cilantro after reheating, and always add avocado and dairy toppings just before serving rather than freezing them.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without optional toppings): about 360 calories; 35 g protein; 30 g carbohydrates; 10 g fat; 4 g saturated fat; 8 g fiber; 850 mg sodium. Values will vary based on the exact products you use and how much salt and toppings you add.