Soups & Stews
Betty Crocker's white bean chicken chili recipe delivers hearty, tortilla-crusted comfort that transforms a simple weeknight into a cozy gathering. The secret lies in balancing tender chicken, creamy white beans, and rich spices that simmer into a foolproof sauce—no complicated techniques required.
This version cuts prep time to just 30 minutes while delivering restaurant-quality depth.
The recipe starts with browning chicken thighs for maximum flavor, then builds layers of warmth through cumin, chili powder, and garlic. White beans add natural creaminess, while a touch of cornstarch thickens the chili just enough to hold its shape.
The result? A chili that's hearty yet approachable, perfect for feeding a crowd or meal prepping for the week.
What sets this apart is the optional tortilla crust topping—crumbled tortillas toasted until golden, adding both texture and a satisfying crunch. Serve with cornbread for the full comfort-food experience, or keep it simple with a side of rice.
The chili's rich, slightly sweet-spicy profile makes it equally at home on a cold evening or as a game-day staple.
This recipe proves that homemade chili doesn't have to be labor-intensive to be exceptional. With just 10 ingredients and straightforward steps, you'll achieve a chili that tastes like it's been simmering all day—even though it comes together in under an hour. Let's get cooking!
Ingredients for betty crocker white bean chicken chili
Ten essential ingredients transform simple pantry staples into Betty Crocker's legendary tortilla-crusted white bean chicken chili.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 2 lb | Cut into 1-inch pieces |
| Great Northern White Beans 🌱 | 2 cups | Canned, drained and rinsed |
| Diced Tomatoes (28 oz can) 🍅 | 1 can | San Marzano preferred |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Cornstarch 🌾 | 1 tbsp | For thickening |
| Flour Tortillas 🌯 | 4 whole | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For searing chicken |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken thighs are the foundation—bone-in, skin-on if possible for maximum flavor, though boneless works fine. Trader Joe's and Whole Foods carry excellent pre-cut thighs, but any butcher section will have quality options. Great Northern beans are ideal for their creamy texture, though cannellini or pinto beans work well too. For the tomatoes, San Marzano cans are worth the investment—they're sweeter and less acidic, which balances the chili's spice. If you can't find them, any high-quality diced tomatoes will do, just add a pinch more salt to compensate. The chicken broth should be low-sodium to avoid over-salting the entire dish, but feel free to add more salt later if needed.
No smoked chili powder? Regular chili powder plus a pinch of smoked paprika works beautifully. The cornstarch is crucial for that perfect chili consistency—it thickens without making the dish gluey. For the tortilla crust, flour tortillas toast up best, but corn tortillas add an authentic touch if you're feeling adventurous. Want to make this ahead? Cook the chili base first, then assemble the crust just before serving—it stays crispy longer that way. The garlic can be pre-minced from a jar if you're short on time, though fresh has more punch. And if you're worried about the chili being too thick, just add a splash more broth at the end.
This chili tastes even better the next day as flavors meld together—portion into containers for easy lunches. Store the tortilla crust separately and toast it fresh when ready to serve. The chili itself keeps in the fridge for 4-5 days and freezes beautifully for up to 3 months. For freezing, portion into individual servings before adding the tortilla crust—just reheat the chili and toast the crust separately. The tortillas will crisp up again when toasted, so no need to worry about sogginess. If you're prepping for a crowd, double the tortilla crust recipe—it disappears fast!
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally dump-and-simmer. Chicken thighs brown in the same pot, then the beans, tomatoes, and broth just meld into something hearty without a single extra dish. Honestly, the only prep is chopping the onions—and even that’s optional if you’re in a rush.
- Cumin Kicks It Up: That ground cumin? It’s the star. Deep, earthy, and just a little smoky—it turns ordinary chicken and beans into something that tastes like it simmered all day. I’ll be real: I’ve tried skipping it, and the difference is night and day. (Yes, even on a Tuesday night.)
- Lunchbox Hero: This chili is my go-to for meal prep because it reheats like a dream. Pack it cold with tortilla chips for a picnic, or warm it up for a quick office lunch—no sad, watery textures here. My daughter picks out the beans first, but still asks for seconds.
- Budget-Friendly Powerhouse: Chicken thighs and dried beans stretch this recipe into five servings without breaking the bank. Between us, I’ve made this for $1.20 per bowl, and it’s still the most satisfying thing on the table. Leftovers? They taste just as good the next day—proof it’s a recipe that works as hard as you do.
Step-by-step instructions for white bean chicken chili with tortilla crust
This chili delivers deep, smoky flavor and satisfying texture in one pot—no shortcuts, just technique.
Sear the Chicken for Maximum Flavor
Heat the 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering. Cut the 2 pounds boneless, skinless chicken thighs into 1-inch pieces and season generously with 1.5 teaspoons diamond crystal kosher salt and 0.5 teaspoon black pepper. Working in batches, add the chicken to the pot and sear for 3-4 minutes per side until golden brown and fully cooked through.
This searing step creates a deep, caramelized crust that infuses the chili with rich flavor. Don't overcrowd the pan—cook in batches if needed. Remove the chicken and set aside on a plate, leaving all the browned bits in the pot for the sauce to develop.
Build the Chili Base with Aromatics and Spices
In the same Dutch oven, add 4 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 1 tablespoon ground cumin and 2 tablespoons chili powder, toasting for 30 seconds until the spices release their aroma. Pour in the 1 can diced tomatoes (with juices) and 2 cups chicken broth, scraping up any browned bits from the bottom.
The spices should sizzle and smell deeply aromatic—this is where the chili's complex flavor profile begins. If the mixture smells underwhelming, add a pinch more salt or a dash of chili powder. Bring the liquid to a gentle simmer and let it cook for 5 minutes to meld the flavors.
Simmer the Chili Until Thick and Hearty
Return the seared chicken to the pot and stir in the 2 cups great northern white beans (drained and rinsed). Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes until the flavors have deepened and the chicken is falling off the bone. Taste and adjust seasoning—you may need to add more salt or chili powder to balance the flavors.
This simmering time is crucial for developing the chili's rich, complex taste. Stir occasionally to prevent sticking, and resist the urge to rush it. The beans should be tender, and the chicken should pull apart easily with a fork. If the chili is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 5 minutes of cooking.
Step 4: Prepare the Tortilla Crust for Topping
Preheat the broiler to high. Cut each of the 4 whole flour tortillas into 8 wedges, creating a total of 32 pieces. Arrange them in a single layer on a baking sheet, brush lightly with a bit of the chili's cooking liquid (or a tiny amount of olive oil if needed), and broil for 2-3 minutes until golden brown and crispy.
The key here is speed—broil in batches if needed to avoid overcrowding. The tortilla pieces should be crisp but not burnt. Keep them warm until ready to use, as they'll soften quickly once added to the chili.
Assemble and Serve the Chili
Transfer the chili to a serving bowl or individual bowls. Top each serving generously with the crispy tortilla pieces, pressing them gently into the surface. Serve immediately while the tortillas are still crisp and the chili is steaming hot.
Each bite should deliver tender chicken, creamy white beans, and a smoky, spiced broth topped with a satisfying crunch. The tortilla crust adds a delicious contrast in texture, making this chili feel like a restaurant-quality meal. For extra richness, garnish with a dollop of sour cream or chopped fresh cilantro.
Pro Tips For Making Betty Crocker White Bean Chicken Chili
- CRISP THE CHICKEN FIRST: Skip the raw chicken straight into the pot—pat the thighs bone-dry and sear them in a hot skillet (2-3 minutes per side) until golden. The crust locks in flavor and keeps them from turning rubbery later. (Yes, even if you’re impatient like me.)
- DRAIN THOSE BEANS: Rinsing the Great Northern beans before adding them cuts down on that weird canned-bean aftertaste and prevents the broth from getting too thin. I learned this the hard way—my first batch was soupier than chili.
- SIMMER LOW AND LONG: After everything’s in the pot, drop the heat to a gentle bubble (not a rolling boil) and let it cook uncovered for at least 45 minutes. High heat later makes the chicken tough and the beans mealy.
- TOAST THE CUMIN: Dry-toast the ground cumin in the same skillet you seared the chicken (30 seconds until fragrant) before adding it to the pot. It deepens the earthy flavor without overpowering the dish—trust me, it’s worth the extra minute.
Pro cooking tips for perfect results
Sear Like a Pro
Don’t skip searing the chicken—this step builds deep, caramelized flavor that transforms simple thighs into the star of your chili. Use 2 tbsp extra-virgin olive oil in a Dutch oven over medium-high heat until it shimmers.
Cut the thighs into 1-inch pieces and season generously with 1.5 tsp kosher salt and 0.5 tsp black pepper before searing for 3-4 minutes per side until golden.
Work in batches to avoid crowding, and leave those browned bits (fond) in the pot—they’ll dissolve into the chili for extra richness. 🔥
Toast Your Spices
Toast your cumin and chili powder for 30 seconds in the same Dutch oven after removing the chicken. This releases their essential oils, creating a complex, aromatic base that’s far more flavorful than just stirring them in cold.
Use 1 tbsp ground cumin and 2 tbsp chili powder (smoked if possible), and let them sizzle until fragrant. Add the diced tomatoes and broth next, scraping up every last bit of those flavorful browned bits from the bottom. This step is where the chili’s soul begins to develop. ✨
Thicken Without Glue
The secret to a silky, not gluey chili lies in the cornstarch slurry. If your chili needs thickening, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the last 5 minutes of simmering.
The slurry should thicken the chili just enough to coat the back of a spoon without making it pasty. Taste as you go—adjust with more broth if needed, but resist over-thickening. The chili should coat a spoon but still be smooth and velvety, not clumpy. 💫
Crispy Tortilla Magic
Broil the tortilla wedges on high heat for just 2-3 minutes—any longer, and they’ll burn. Brush them lightly with a bit of the chili’s cooking liquid (or a tiny splash of olive oil) before broiling to help them crisp up evenly.
Work in batches if needed, and keep them warm in a 200°F oven until ready to serve. The contrast between the warm, creamy chili and crispy tortilla crust is what makes this dish feel like a restaurant-worthy meal. 🌯
Simmer Patiently
Rushing the 15-20 minute simmer is a rookie mistake—this is where the flavors meld and deepen. Keep the chili uncovered and stir occasionally to prevent sticking. The chicken should fall apart easily, and the beans should be tender but still hold their shape.
If the chili tastes flat after simmering, don’t be afraid to boost the seasoning with a pinch more salt, chili powder, or a splash of lime juice—balance is key. Patience here pays off with a chili that tastes like it’s been simmering all day. 💪
Prep Ahead Like a Boss
Make the chili base a day in advance—it tastes even better after flavors have time to develop. Store it in an airtight container in the fridge for up to 4 days, or freeze for 3 months.
Just reheat it gently on the stovetop with a splash of broth to restore its texture. Toast the tortilla crust fresh before serving so it stays crispy. For meal prep, portion the chili into containers and keep the tortillas separate—reheat the chili and crisp the tortillas just before eating. 📅
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs for this chili?
You can, but thighs are ideal because they stay juicier and more tender during the long simmer. If using chicken breast, cut it into ½-inch pieces and cook it separately for just 6-8 minutes until fully done before adding to the chili. Add it back during the last 5 minutes of simmering to prevent drying out.
What if I don't have flour tortillas for the crust?
No problem! Use corn tortillas for an authentic Mexican touch, or try pita chips or toasted breadcrumbs for a different texture. For extra crunch, lightly toast 1 cup crushed tortilla chips with a pinch of chili powder before adding to the chili. The key is to keep it crispy—just broil for 1-2 minutes until golden.
How can I make this chili spicier?
Add a pinch of cayenne pepper or diced jalapeños during the last 5 minutes of cooking. For heat lovers, stir in ½ teaspoon red pepper flakes with the spices. If you prefer smoky heat, swap ½ tablespoon of the chili powder for smoked paprika. Always taste as you go—you can adjust, but you can't remove spice once added!
Can I make this chili in a slow cooker?
Brown the chicken first, then transfer everything (except tortillas) to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the cornstarch slurry during the last 30 minutes to thicken. For the crust, toast tortilla wedges separately in a skillet or broiler just before serving—they won't crisp in the slow cooker.
Why did my chili turn out too thick?
This usually happens when the cornstarch slurry cooks too long or the chili simmers uncovered for too long. To fix it, stir in 2-3 tablespoons warm broth and simmer gently for 2-3 minutes until smooth. For prevention, use 1 tablespoon cornstarch (not 2) and stir in during the last 5 minutes of cooking. The chili should coat a spoon but still be easy to stir.