This Beer & White Bean Chicken Chili is light, cozy, and packed with tender shredded chicken, creamy white beans, and warm spices — all simmered in a pale beer broth that adds just the right amount of depth and character.

It’s a little tangy, a little creamy, and totally satisfying. Whether you make it stovetop or slow-cooked, it’s a perfect weeknight meal or game day favorite that still feels fresh and balanced.

Ingredients

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts or thighs
• Salt & pepper
• 1 yellow onion, diced
• 1 poblano or green bell pepper, diced
• 2 cloves garlic, minced
• 1 (4 oz) can diced green chilies
• 1 tbsp ground cumin
• 1 tsp chili powder
• ½ tsp oregano
• ¼ tsp cayenne pepper (optional)
• 12 oz pale ale, blonde ale, or light lager
• 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
• 2 cups chicken broth
• ½ cup sour cream or plain Greek yogurt
• Juice of 1 lime
• Optional: ½ cup shredded pepper jack or Monterey Jack cheese (for creamy finish)
• Garnish: chopped cilantro, avocado, shredded cheese, lime wedges

Beer Tip: Use a pale ale or golden lager — nothing too hoppy or dark. You want brightness and malt, not bitterness or roast.

Instructions

Step 1: Sear the Chicken

• Season chicken with salt and pepper.
• In a large Dutch oven or pot, heat olive oil over medium heat.
• Add chicken and sear until golden on both sides (doesn’t need to be fully cooked). Remove and set aside.

Step 2: Build the Base

In the same pot, add onion and pepper. Cook for 5–7 minutes until soft.

Add garlic, green chilies, cumin, chili powder, oregano, and cayenne. Stir and cook 1–2 minutes.

Step 3: Add Beer & Simmer

Deglaze the pot with the beer, scraping up browned bits.

Add white beans, chicken broth, and seared chicken back to the pot.

Bring to a simmer, cover, and cook for 20–25 minutes, until the chicken is tender and can be shredded.

Step 4: Finish & Cream It Up

Remove chicken, shred it with two forks, then return it to the pot.

Stir in sour cream (or Greek yogurt), lime juice, and shredded cheese (if using). Simmer 5 minutes more, then taste and adjust seasoning.

Serving Suggestions

• Top With:
  • Sliced avocado
  • Cilantro
  • Extra cheese or sour cream
  • Pickled jalapeños
  • Crushed tortilla chips or crispy onions
• Serve With:
  • Cornbread or warm flour tortillas
  • Cabbage slaw or simple side salad
  • A pint of pale ale or wheat beer

Optional Variations

• Slow Cooker: Add everything except sour cream and lime. Cook on LOW 6–7 hrs, shred chicken, stir in sour cream/lime to finish.
• Spicy Style: Add a diced jalapeño or swap in pepper jack cheese.
• Veggie Boost: Stir in spinach, corn, or zucchini during the last 10 minutes.

Final Thoughts

Beer & White Bean Chicken Chili is creamy, zesty, and just a little hoppy — a satisfying, lighter twist on chili that still feels bold and filling.

Whether you’re looking to switch up your chili game or just want a meal that pairs beautifully with a cold beer, this one’s an easy win.

Cheers to white chili that still goes hard! 🍺🐔🔥

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