Creamy White Chicken Chili With White Beans – Flavorful, and Easy
Creamy White Chicken Chili with White Beans is the kind of dinner that makes everyone happy. It’s hearty but not heavy, creamy yet bright, and the flavors only get better as it sits. This recipe layers tender chicken, soft white beans, green chiles, and warm spices into a bowl you’ll want to curl up with.
It’s simple enough for a weeknight and special enough for guests. Best of all, it’s endlessly customizable, so you can make it as mild or spicy as you like.
What Makes This Creamy White Chicken Chili Recipe So Good
- Comforting and creamy without being overly rich: A touch of cream cheese and a splash of half-and-half give it body without weighing it down.
- Big flavor, simple steps: Pantry staples like canned green chiles, cumin, and chili powder bring warmth and depth with very little effort.
- Ready in about 40 minutes: Faster than most chilis, thanks to cooked or rotisserie chicken.
- Flexible heat level: Keep it mild for kids or punch it up with jalapeño and extra cayenne.
- Meal-prep friendly: Holds up well in the fridge and reheats beautifully for lunches or next-day dinners.
Ingredients for Creamy White Chicken Chili
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 poblano pepper, seeded and diced (or 1 green bell pepper for milder flavor)
- 2–3 garlic cloves, minced
- 1–2 jalapeños, seeded and diced (optional, for heat)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander (optional but great)
- 1/4–1/2 teaspoon cayenne pepper (optional, to taste)
- 4 cups low-sodium chicken broth
- 2 (4-ounce) cans diced green chiles
- 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
- 3 cups cooked shredded chicken (rotisserie works well)
- 4 ounces cream cheese, softened and cubed
- 1/2 cup half-and-half or heavy cream (milk works in a pinch)
- 1 tablespoon fresh lime juice (plus more to taste)
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Optional toppings: sliced avocado, shredded Monterey Jack or pepper jack, crushed tortilla chips, sour cream, sliced green onions
Step-by-Step Instructions
- Sauté your aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, poblano, and jalapeño (if using).Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Bloom the spices: Add cumin, chili powder, oregano, coriander, and cayenne. Stir for 30–60 seconds to lightly toast the spices.This wakes up their flavor.
- Add the base: Pour in chicken broth and add the green chiles. Scrape up any browned bits from the pot for extra flavor.
- Bean boost: Add one can of white beans whole. Mash about half of the second can with a fork and add to the pot.The mash helps thicken the chili naturally.
- Simmer: Bring to a gentle simmer and cook 10 minutes to let the flavors meld.
- Stir in chicken and creaminess: Add shredded chicken and cream cheese. Stir until the cream cheese melts and the chili looks creamy and smooth, about 3–4 minutes.
- Finish with dairy and lime: Pour in half-and-half and lime juice. Simmer 2–3 more minutes.Taste and season with salt and pepper. If it’s too thick, add a splash of broth; too thin, simmer a bit longer.
- Serve: Ladle into bowls and top with cilantro, avocado, cheese, chips, or a dollop of sour cream. Add extra lime for brightness.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in airtight containers for up to 4 days.The flavors deepen by day two.
- Freezing: Freeze without the half-and-half if possible. If already combined, it still freezes fine, but the texture can separate slightly. Thaw overnight in the fridge and stir well when reheating.
- Reheating: Warm gently on the stove over medium-low heat, adding a splash of broth or milk if it’s too thick.Avoid boiling once dairy is added.
- Make-ahead tip: Cook the chili through step 5 a day in advance. Reheat and add the chicken, cream cheese, and half-and-half right before serving for the best texture.
Health Benefits
- Lean protein: Chicken provides high-quality protein to keep you satisfied and support muscle maintenance.
- Fiber-rich beans: White beans add fiber, which supports digestion and steady energy.
- Nutrient-dense add-ins: Onions, peppers, and chiles bring vitamin C, antioxidants, and phytochemicals.
- Customizable fat level: Use reduced-fat cream cheese or swap half-and-half for milk to lighten it up while keeping it creamy.
- Sodium control: Choosing low-sodium broth and seasoning to taste lets you manage salt more easily than with canned soups.
Common Mistakes to Avoid
- Skipping the spice bloom: Tossing in spices without toasting can leave the flavor flat. Give them a quick 30–60 seconds in the pot.
- Boiling after dairy is added: High heat can cause separation.Keep the heat gentle once cream cheese and half-and-half go in.
- Not seasoning enough: Taste after adding lime and dairy. You’ll likely need a pinch more salt to balance the creaminess.
- Forgetting texture: Mashing some beans makes the chili silky and thick without extra cream or flour.
- Overloading heat: Add jalapeño and cayenne gradually. You can always spice it up with hot sauce at the table.
Alternatives
- Slow cooker: Add everything through step 5 to a slow cooker and cook on Low 4–6 hours.Stir in chicken, cream cheese, and half-and-half in the last 30 minutes.
- Instant Pot: Sauté veggies and spices on Sauté mode. Add broth, chiles, and beans. Pressure cook 5 minutes, quick release, then stir in chicken, cream cheese, and half-and-half on Warm.
- Dairy-free: Skip cream cheese and use a can of full-fat coconut milk or unsweetened cashew cream.Add a squeeze of lime to balance richness.
- Vegetarian: Use vegetable broth and swap chicken for extra beans, diced potatoes, or plant-based chicken. Consider adding corn for sweetness.
- Extra veggies: Stir in baby spinach or kale at the end, or add corn and diced zucchini during the simmer.
- Different beans: Navy beans or chickpeas work if that’s what you have; adjust simmer time to soften chickpeas.
FAQ
Can I use raw chicken instead of cooked?
Yes. Add 1 to 1.5 pounds of boneless, skinless chicken breasts or thighs after the broth and chiles.
Simmer until cooked through, about 12–15 minutes, then remove, shred, and return to the pot before adding dairy.
How can I make it thicker?
Mash more beans, simmer uncovered a bit longer, or add a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon water. Stir in and cook 2–3 minutes.
How spicy is this recipe?
Mild to medium as written. For milder chili, skip jalapeños and cayenne and use bell pepper.
For spicier, keep seeds in the jalapeños and add extra cayenne or a splash of your favorite hot sauce.
What’s the best cheese on top?
Monterey Jack or pepper jack melts smoothly and complements the chili’s flavors. Cheddar works too, but choose a mild or medium variety for better melting.
Can I make it gluten-free?
Yes. This recipe is naturally gluten-free as long as your broth and spices are certified gluten-free.
No flour is needed for thickening.
What if I don’t have green chiles?
Use a small can of tomatillos or a splash of salsa verde. In a pinch, add extra diced jalapeño and a teaspoon of lime juice for brightness.
How do I brighten the flavor at the end?
A final squeeze of lime, a handful of cilantro, and a pinch of salt lift the flavors. A dash of white wine vinegar also works if you’re out of limes.
In Conclusion
Creamy White Chicken Chili with White Beans is cozy, quick, and customizable.
It delivers a silky texture, gentle heat, and a satisfying mix of protein and fiber. Keep the ingredients on hand for an easy weeknight win, or dress it up with toppings for a casual weekend dinner. Once you try it, it’s likely to become a regular in your soup-and-chili rotation.
Ingredients
Method
- Sauté your aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, poblano, and jalapeño (if using). Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Bloom the spices: Add cumin, chili powder, oregano, coriander, and cayenne. Stir for 30–60 seconds to lightly toast the spices. This wakes up their flavor.
- Add the base: Pour in chicken broth and add the green chiles. Scrape up any browned bits from the pot for extra flavor.
- Bean boost: Add one can of white beans whole. Mash about half of the second can with a fork and add to the pot. The mash helps thicken the chili naturally.
- Simmer: Bring to a gentle simmer and cook 10 minutes to let the flavors meld.
- Stir in chicken and creaminess: Add shredded chicken and cream cheese. Stir until the cream cheese melts and the chili looks creamy and smooth, about 3–4 minutes.
- Finish with dairy and lime: Pour in half-and-half and lime juice. Simmer 2–3 more minutes. Taste and season with salt and pepper. If it’s too thick, add a splash of broth; too thin, simmer a bit longer.
- Serve: Ladle into bowls and top with cilantro, avocado, cheese, chips, or a dollop of sour cream. Add extra lime for brightness.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
