Recipe

White Bean Chicken Chili

Creamy, bright, and cozy, with tender chicken, white beans, green chiles, and a limey finish.

By Matt Campbell

•

4.8

A steaming bowl of creamy white bean chicken chili topped with cilantro, shredded cheese, and sliced jalapeño on a wooden table with a spoon nearby

White bean chicken chili is my answer to the night when you want something cozy but not heavy, creamy but still bright, and absolutely not a 47-step situation. This one is one pot, weeknight-friendly, and the flavor is doing the most in the best way: warm spices, green chiles, a little tang, and a sneaky trick that makes it thick without turning it into glue.

If you have canned beans and a pack of chicken, you are already dangerously close to dinner. We finish with lime, optional creaminess, and a choose-your-own-adventure toppings bar. Everyone wins, including future-you when the leftovers hit.

All ingredients for white bean chicken chili arranged on a neutral kitchen counter including canned white beans, chicken, onion, garlic, broth, green chiles, spices, lime, cilantro, and cream cheese

Why It Works

Thick and creamy without fuss: blending a small portion of beans makes the chili velvety, no flour needed.
Bright, not bland: green chiles, cumin, and a lime finish keep it lively, not sleepy.
Chicken stays tender: gentle simmer, then shred and return to the pot so it does not dry out. A quick temp check keeps it foolproof.
Flexible heat and toppings: keep it mild for kids, then let the grown-ups go rogue with jalapeños and hot sauce.

A Dutch oven on a stovetop with white bean chicken chili gently simmering, with shredded chicken and beans in a creamy broth

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The chili will thicken as it sits. Reheat with a splash of broth or water and stir well.

Freezer: Freeze in portions for up to 3 months. If you used dairy (cream cheese or sour cream), it can separate slightly after thawing. It still tastes great. Reheat gently and whisk or stir vigorously to bring it back together.

Reheating: Warm on the stove over medium-low, stirring often. Microwave works too, just pause to stir every 60 seconds so it heats evenly.

Portion containers filled with white bean chicken chili on a kitchen counter, one container open showing the creamy chili texture

Common Questions

Can I make white bean chicken chili in a slow cooker?

Yes. Sauté the onion and garlic first if you can for better flavor, then add everything except the dairy and lime. Cook on low 6 to 7 hours or high 3 to 4 hours. Check chicken for doneness (165°F/74°C). Shred the chicken, blend a cup of beans with some broth, stir it back in, then add cream cheese and lime at the end.

Can I make it in an Instant Pot?

Yep. Use Sauté for the onion and garlic, then add the rest (hold the dairy and lime). Pressure cook on High for 10 minutes with a 10 minute natural release for average-size breasts (around 8 to 10 oz each) or thighs. Very small pieces can be done sooner; very large, thick breasts may need an extra minute or two. Always check doneness (165°F/74°C), then shred chicken, blend some beans for thickness, and stir in the cream cheese and lime off heat.

What kind of white beans are best?

Great Northern beans are my go-to because they are creamy but hold their shape. Cannellini works too and gets extra silky. Navy beans are fine, they just break down a bit more.

How do I make it thicker?

Blend 1 to 2 cups of the chili (mostly beans) and stir it back in. Or simmer uncovered for 5 to 10 minutes. If it still is not thick enough, mash some beans with the back of a spoon.

How do I make it spicier?

Add diced jalapeño with the onion, swap mild green chiles for hot, add a pinch of cayenne, or finish bowls with hot sauce. You can also stir in a spoonful of adobo sauce from canned chipotles for smoky heat.

Can I use rotisserie chicken?

Absolutely. Skip the simmering chicken step. Make the base, then stir in shredded rotisserie chicken near the end and warm it through for 5 minutes.

A table setting with bowls of white bean chicken chili and small dishes of toppings like shredded cheese, cilantro, sliced jalapeños, lime wedges, and tortilla chips

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot (5 to 7 quarts)
Cutting board and chef’s knife
Wooden spoon or silicone spatula
Measuring spoons
Can opener
Blender (or immersion blender) for thickening
Tongs or two forks for shredding chicken
Instant-read thermometer (recommended for doneness)

This chili is what I make when I want the house to smell like I tried harder than I did. It started as a fridge-cleanout situation with canned beans, some sad-looking cilantro, and chicken I needed to use. I blended a scoop of beans on a whim, watched the whole pot go creamy, and immediately felt like I had unlocked a cheat code. Now it is in my regular rotation, especially on the kind of weeknight when you need dinner to be warm, forgiving, and very enthusiastic about toppings.

White Bean Chicken Chili

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground coriander (optional but great)
1/4 tsp smoked paprika
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
4 cups low-sodium chicken broth
1 lb boneless, skinless chicken breasts or thighs
3 (15 oz) cans white beans (Great Northern or cannellini), drained and rinsed
1 (4 oz) can diced green chiles (mild or hot)
1 bay leaf (optional)
4 oz cream cheese, cubed and softened (optional for extra creamy)
2 tbsp sour cream (optional, for serving)
1 lime, zested and juiced
1/2 cup chopped cilantro, plus more for topping

Optional toppings

Shredded Monterey Jack or cheddar
Sliced jalapeño
Crushed tortilla chips or strips
Avocado
Hot sauce

Diced onion, minced garlic, measured spices, canned white beans, chicken, broth, green chiles, lime, cilantro, and cream cheese arranged on a kitchen counter

Instructions

Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook 4 to 5 minutes until softened. Add garlic and cook 30 seconds, stirring so it does not brown.
Bloom the spices. Stir in cumin, oregano, coriander (if using), smoked paprika, salt, and pepper. Cook 30 seconds until fragrant.
Simmer the chicken. Pour in chicken broth. Add chicken, green chiles, and bay leaf (if using). Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook 12 to 15 minutes, but start checking early if your chicken pieces are small and give it a few extra minutes if they are thick. You are looking for 165°F/74°C in the thickest part.
Shred. Transfer chicken to a plate and shred with two forks. (If you used thighs, they are extra happy closer to 175°F/80°C for the best texture.)
Add beans and thicken. Stir in the white beans. Keep the pot at a low simmer while you thicken. Scoop out about 1 to 2 cups of chili (mostly beans with some broth) and blend until smooth, then stir it back into the pot until fully combined. Blender safety note: let the portion cool for a minute, and vent the lid so steam can escape. An immersion blender is even easier here.
Make it creamy (optional). Add the shredded chicken back to the pot. Reduce heat to low. If using cream cheese, stir it in and cook 2 to 3 minutes, stirring often, until fully melted and silky.
Finish bright. Turn off the heat. Stir in lime zest, lime juice, and cilantro. Taste and adjust salt, pepper, and lime.
Serve. Ladle into bowls and go wild with toppings. My default is cheese, cilantro, jalapeño, and crushed tortilla chips for crunch.