Chicken bacon chili is one of my favorite dinners to make when I need something comforting as can be! This boldly flavored white chicken chili is filled with juicy chicken, creamy white beans, a medley of vegetables and spices, and of course, plenty of smoky bacon. With minimal prep and maximum flavor, it’s perfect for weeknight dinners, game days, or anytime I want a cozy, crowd-pleasing meal. My kids practically beg for this one-pot chicken chili!
Top Reader Review
Best Chicken recipe ever
–
White Chicken Chili with Bacon
This simple chili recipe with bacon takes classic chicken chili to the next level. The smoky bacon pairs beautifully with a hint of heat from jalapenos and cayenne, while white beans, green chiles, and Roma tomatoes provide a creamy, balanced base. I toss in frozen corn and peas at the end for a quick, no-fuss finishing touch. This one-pot meal is hearty enough to satisfy adults and kid-friendly enough to please picky eaters.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Use Bacon Fat to Amp Up Your Chili
For maximum flavor and depth, don’t just cook the bacon. Make sure to use its rendered fat to sauté the onions, garlic, and jalapeno. This small step infuses the chili with smoky, savory undertones and helps bloom the spices, creating a richer, more layered flavor. And adding the cooked bacon back in at the end ensures you get both texture and flavor in every bite.
Chicken Bacon Chili Recipe
Equipment
- Dutch Oven
Ingredients
- 4 strips thick-cut bacon (chopped)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 jalapeno pepper (seeds removed, minced)
- 2 boneless, skinless chicken breasts (*)
- 4.5 ounces diced green chilies (1 can)
- 2 Roma tomatoes (diced)
- 4 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground cumin
- 30 ounces canned white beans (2 cans)
- 1 cup frozen corn (**)
- ½ cup frozen peas
- ¼ cup sour cream (room temperature***)
Optional Garnishes:
- freshly shredded cheddar cheese
- chopped fresh cilantro
- tortilla chips (for serving)
Instructions
- Using a large pot set over medium heat, cook the chopped bacon until done, about 5 minutes. Remove the bacon and set it to the side. Remove some bacon grease, but leave the majority.4 strips thick-cut bacon
- In the same pot; add chopped onion to the bacon grease. Cook until translucent, about 4-5 minutes. Add the garlic and jalapeno, and cook until fragrant.1 yellow onion, 1 jalapeno pepper, 3 cloves garlic
- Add chicken breasts, green chilies, tomatoes, broth, and spices. Bring this to a boil and then reduce heat to a simmer. Cover and let cook for 8-10 minutes. Once the chicken is fully cooked (165°F internally), reduce heat to low. Remove and shred the chicken using two forks.2 boneless, skinless chicken breasts, 4.5 ounces diced green chilies, 2 Roma tomatoes, 4 cups low-sodium chicken broth, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, ½ teaspoon ground cayenne pepper, ½ teaspoon ground cumin
- Puree or crush ½ cup of the white beans into a paste.30 ounces canned white beans
- Add the shredded chicken, cooked bacon, remaining white beans, corn, and peas into the pot. Simmer for 10 minutes. Remove from heat, stir in sour cream.1 cup frozen corn, ½ cup frozen peas, ¼ cup sour cream
- Spoon chili into bowls, garnish with crushed tortilla chips, cilantro, cheese. Enjoy!
Notes
- Keep the seeds in the jalapeño or add a pinch of cayenne for a spicier chili.
- Pureeing half the beans thickens the chili, while leaving the rest whole adds texture. Don’t skip this step for a perfect consistency.
- Shredding the chicken immediately after cooking makes it easier and helps it absorb the chili flavors better.
- Properly cooked chicken should read 165°F internally.
- There’s no need to thaw the frozen corn and peas; add them frozen.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Bacon Chili Step by Step
Cook the Bacon: Cook 4 strips of chopped bacon in a pot set over medium heat until crispy. Remove the bacon and set it to the side, but leave the bacon grease in the pot–we’re going to cook our veggies in it!
Sauté the Veggies: In the same pot, add 1 chopped yellow onion and cook until translucent. Then add 3 chopped garlic cloves and 1 chopped jalapeno, cooking until fragrant.
Cook the Chicken: Add 2 boneless, skinless chicken breasts, a 4.5-ounce can of green chilies, 2 chopped Roma tomatoes, 4 cups of low-sodium chicken broth, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, ½ teaspoon of cayenne pepper, and ½ teaspoon of ground cumin. Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook for 8-10 minutes, or until the chicken reaches 165°F. Once the chicken is cooked, lower the heat, remove the cooked chicken, and shred it with two forks.
Prepare the Beans: Puree or crush ½ cup of white beans (from 2 (15-ounce) cans) to create a paste. Add this to the pot, leaving the rest of the white beans in tact. This will help make the chili rich and creamy.
Finish the bacon chicken chili: Add the shredded chicken, cooked bacon, remaining white beans, 1 cup of frozen corn, and ½ cup of frozen peas into the pot. Let it simmer for 10 minutes, then remove it from the heat and stir in ¼ cup of room-temperature sour cream.
How to Store, Freeze, and Reheat
You can store leftover white chicken chili with bacon in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating individual servings in the microwave for 30 seconds at a time, stirring each time it stops, until warmed through. You can also heat it on the stovetop over medium heat until warmed through.
More Chicken Soup Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
Leave a Reply