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Creamy White Chicken Chili With White Beans - Cozy, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Add the base: Pour in chicken broth and add the green chiles. Scrape up any browned bits from the pot for extra flavor.
  4. 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.
  5. Simmer: Bring to a gentle simmer and cook 10 minutes to let the flavors meld.
  6. 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.
  7. 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.
  8. Serve: Ladle into bowls and top with cilantro, avocado, cheese, chips, or a dollop of sour cream. Add extra lime for brightness.