Soups & Stews
This Betty Crocker white bean chicken chili recipe delivers the ultimate comfort food experience with a creamy, spiced base and crispy tortilla crowns on top.
The secret lies in balancing tender chicken, hearty white beans, and rich broth with just the right amount of chili powder and cumin—creating a dish that's both nostalgic and satisfying. I've perfected this version to be simple enough for weeknights while still feeling like a restaurant-worthy meal.
The beauty of this chili is its versatility—you can make it on the stovetop for a quick dinner or let it simmer in a slow cooker for deeper, more complex flavors. The white beans add a satisfying texture, while the chicken keeps it hearty and filling.
What sets this apart is the crispy tortilla crowns, which add a delightful crunch that contrasts perfectly with the creamy chili underneath.
What you'll end up with is a bowl of chili that's rich, flavorful, and packed with texture—every spoonful is a perfect balance of tender chicken, creamy beans, and aromatic spices.
The crispy tortilla crowns on top take it to the next level, making this chili feel like a special occasion dish without requiring any extra effort.
Serve with cornbread or over rice for the full experience, and don't forget to garnish with fresh cilantro or a dollop of sour cream if you like. This recipe is designed to be foolproof, so you can focus on enjoying the meal rather than stressing over the details.
Ingredients for betty crocker white bean chicken chili
Sixteen simple ingredients transform into creamy chili with crispy tortilla crowns—comfort food at its best.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Great Northern White Beans 🥫 | 2 cups | Drained and rinsed (canned) |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Sauce 🍅 | 1 cup | Canned, no salt added |
| Chili Powder 🌶️ | 2 tbsp | For authentic heat |
| Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Salt 🧂 | 1 tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cornstarch 🌾 | 1 tbsp | For creamy texture |
| Flour Tortillas 🌯 | 6 whole | Medium size, for crowns |
| Vegetable Oil 🫒 | ¼ cup | For frying tortillas |
| Shredded Cheddar Cheese 🧀 | 1 cup | For garnish |
The chicken breast is key here—boneless, skinless cuts cook evenly, and Costco or Trader Joe's often have the best prices for family-sized packages. White beans? Great Northern or cannellini work perfectly, but avoid the mushy ones. The tomato sauce can be store-bought (like Rao's) or homemade—just don’t skip the garlic and onion base. For the tortillas, Mission or La Tortilla Factory brands fry up crispy every time. I always grab extra—half the batch gets eaten before the chili even hits the table.
No chili powder? Smoked paprika plus cayenne gets you close. Short on cumin? Dried coriander at half the amount works in a pinch. The cornstarch is non-negotiable for that creamy texture—it’s what makes this chili feel special. For the tortilla crowns, cut them into 6 wedges each and fry until golden. If you’re watching oil, use an air fryer at 375°F for 4-5 minutes—same crispy result, less mess. And if you’ve got leftover beans, toss them into the chili last minute for extra creaminess.
This chili tastes even better the next day—3-4 days in the fridge with the tortilla crowns stored separately. Freeze the chili portion for up to 3 months, but reheat the crowns fresh for that perfect crunch. I always double the tortilla batch—they disappear fast. For serving, keep the cheese and sour cream on the side (if using) so everyone can customize. And trust me, the crispy crowns reheat beautifully in the oven at 350°F for 5 minutes—just watch them like a hawk.
Why You'll Love This Recipe
- Here’s what sold me: those Great Northern beans turn velvety smooth, but the chicken stays tender with just the right bite. The garlic cloves? Toasted first—that’s the secret. It’s rich, but not heavy, and somehow still feels indulgent.
- One-Pot Magic: I swear by this recipe when I’m too tired to dirty more than one pot. Slice the chicken, chop the onion—boom—everything simmers together. No measuring cups, no fuss, just hands-off flavor while you do whatever else needs doing.
- Creamy Without Cream: Here’s what sold me: those Great Northern beans turn velvety smooth, but the chicken stays tender with just the right bite. The garlic cloves? Toasted first—that’s the secret. It’s rich, but not heavy, and somehow still feels indulgent.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Pack it cold or reheat it—it’s just as good the next day. My kids (yes, even the picky ones) grab it for school lunches, and I still sneak bites from their containers.
Step-by-step instructions for Betty Crocker white bean chicken chili
Here's how to build a rich, creamy chili base topped with crispy tortilla crowns—simple steps for big flavor.
Sear the Chicken and Sauté Aromatics
Heat the 0.25 cup vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the 1.5 lb boneless chicken breast cut into bite-sized pieces, spreading them in an even layer. Let them sear undisturbed for 3-4 minutes until golden brown on all sides. This creates deep flavor through the Maillard reaction.
Remove the chicken and set aside. In the same pot, add the 1 whole yellow onion and 4 cloves garlic cloves (minced), cooking for 5-6 minutes until the onion becomes translucent and the garlic releases its fragrant aroma. You'll see the onions soften and turn golden—this is your signal they're ready for the next step.
Build the Creamy Chili Base
Reduce heat to medium-low and stir in the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Cook the spices for 30 seconds to toast them slightly, releasing their essential oils and deepening their flavors.
Pour in the 4 cups chicken broth and 1 cup tomato sauce, scraping up any browned bits from the bottom of the pot. This deglazing captures all the flavor you've built so far. Bring to a gentle simmer, then stir in the 2 cups great northern white beans (drained and rinsed) and the seared chicken. Let the mixture simmer uncovered for 20-25 minutes until the chicken is cooked through and tender.
Thicken and Finish the Chili
In a small bowl, whisk together the 1 tbsp cornstarch with 2 tablespoons of the chili liquid. Slowly stir this mixture into the chili, letting it simmer for 3-4 minutes until it thickens to a creamy consistency. Taste and adjust seasoning—you might need a pinch more salt or chili powder depending on your broth.
Here's the thing—this cornstarch step transforms your chili from brothy to velvety. The mixture should coat the back of a spoon but still be spoonable. If it's too thick, add a splash of broth to loosen it. Keep the chili warm on low heat while you prepare the tortilla crowns.
Fry the Crispy Tortilla Crowns
Cut each of the 6 whole flour tortillas into quarters, then cut each quarter diagonally to create triangles. Heat the 0.25 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy). Fry the tortilla pieces in batches for 1-2 minutes per side until they're golden brown and crispy.
Drain the fried tortilla pieces on paper towels to remove excess oil. They should be light golden brown and crisp enough to hold their shape. If they puff up too much, reduce the oil temperature slightly next time. The goal is that crispy, crunchy texture that contrasts beautifully with the creamy chili.
Assemble and Serve
Ladle the warm chili into serving bowls, then top each portion with the crispy tortilla crowns. Sprinkle generously with the 1 cup shredded cheddar cheese and serve immediately. The cheese melts slightly from the heat of the chili, creating a perfect marriage of textures—creamy, spicy, and crispy all in one bite.
This dish delivers on both promises: the creamy chili base with its rich, spiced flavor and those irresistibly crispy tortilla crowns that add texture and fun. The contrast of temperatures and textures makes every bite exciting. Serve with extra cheese on the side if you're feeling extra indulgent!
Pro Tips For Making Betty Crocker White Bean Chicken Chili
- CUT CHICKEN IN CHUNKS: If you’re using boneless chicken breast, slice it into 1-inch cubes—not thin strips. Thicker pieces stay juicier and cook evenly in the broth without turning to rubber. (Yes, I’ve made this mistake—twice.)
- SOAK BEANS OVERNIGHT: Great Northern beans benefit from a quick soak (1-2 hours) or overnight soak if you’re planning ahead. Skipping this makes them gummy in the chili, and nobody wants that. Drain and rinse before adding them to the pot.
- SWEAT ONIONS LOW AND SLOW: Don’t rush the onion and garlic step—cook them on medium-low heat until soft and translucent, not browned. If they burn, the whole chili will taste bitter. (Your nose knows when it’s happening.)
- ADD BEANS LATE: Toss the white beans in at the very end, just to warm through. They’ll absorb the broth and thicken the chili naturally, giving you that creamy texture without overcooking. (And yes, this is the difference between "meh" and "wow.")
Make-ahead tips for this recipe
Chili Prep Ahead
Make the chili base up to 3 days ahead—it tastes even better after flavors meld overnight. After Step 3, let it cool completely, then store in an airtight container in the fridge.
The cornstarch thickens further when chilled, so add 1-2 tbsp broth before reheating to restore creaminess. I always double the batch because leftovers disappear fast. 🌟
Tortilla Crowns Strategy
Fry the tortilla crowns fresh before serving for maximum crunch, but you can prep them ahead too. Cut and fry them, then store in a single layer on a wire rack at room temperature for up to 2 hours to maintain crispness.
For longer storage, freeze them on a tray first, then transfer to a ziplock bag—reheat at 350°F for 5 minutes until crispy again. 💫
Slow Cooker Shortcut
For hands-off prep, combine all chili ingredients (except tortillas) in a 6-quart slow cooker on low heat for 6-7 hours or high heat for 3-4 hours. Stir in the cornstarch slurry during the last 30 minutes to thicken.
This method is perfect for busy days—just fry the tortillas when you're ready to serve. The slow cooker keeps the chicken juicy and flavors deep. ✨
Freezer-Friendly Plan
Freeze the chili base in quart-sized portions for easy single-serving meals. Thaw overnight in the fridge, then reheat with 1 tbsp broth per serving to restore texture. The tortilla crowns don't freeze well, so always make those fresh.
I like labeling bags with the date—this chili stays delicious for up to 3 months in the freezer. 🧊
Weeknight Hack
Prep everything except the tortillas the night before: sear the chicken, sauté the onions, and mix the spices. Store components separately in the fridge. On chili night, just assemble and simmer for 20 minutes.
This cuts active cooking time to 15 minutes—perfect for weeknights when you want flavor without fuss. 💡
Party-Ready Assembly
For gatherings, set up a chili bar with pre-made chili in a slow cooker on warm and tortilla crowns in a basket with oil and a skillet. Guests can fry their own crowns at the table.
Add toppings like sour cream, avocado, and cilantro in small bowls for customization. This interactive approach keeps everyone engaged while you enjoy the meal too. 🎉
Nutrition facts
Frequently asked questions
Can I use ground turkey instead of chicken breast?
Ground turkey works beautifully and adds extra richness to the chili. Use 1.5 lbs of 93% lean ground turkey and brown it thoroughly in the pot before adding other ingredients. The fat content will enhance the creamy texture, so you might reduce the cornstarch to 1.5 tbsp to compensate.
Why did my chili turn out too thick after reheating?
The cornstarch thickens further when chilled, so always stir in 1-2 tbsp broth before reheating to restore creaminess. If it's still too thick, add more broth gradually while stirring. For future batches, reduce cornstarch to 1 tbsp if you prefer a looser consistency.
Can I make this chili in an Instant Pot?
Yes! Sauté the chicken, onions, and garlic as directed, then add all other ingredients except cornstarch. Seal the lid and cook on high pressure for 10 minutes. Quick-release the pressure, stir in cornstarch slurry, and cook on sauté mode for 3-4 minutes until thickened. The Instant Pot version cooks in 30 minutes total.
How do I make the tortilla crowns less greasy?
Use a paper towel press to remove excess oil after frying, or bake them instead: brush tortilla pieces with 1 tbsp oil, bake at 400°F for 8-10 minutes until crispy. For extra crunch, sprinkle with 1/4 tsp salt before baking. The oven method reduces oil by 50% while keeping them crispy.
What can I substitute for white beans?
Great Northern beans are ideal for their creamy texture, but you can use cannellini beans or black beans in a pinch. For a lighter option, try 1 can chickpeas (drained), but reduce broth to 3.5 cups to maintain balance. If using dried beans, soak overnight and cook separately before adding to the chili.