The moment I discovered this White Bean Chicken Chili, it became my go-to comfort meal after hectic workdays. Balancing new flavors with familiar warmth, I found the perfect cozy dish that’s hearty yet quick to prepare. Whether stirred on the stovetop, slow-cooked, or made in an Instant Pot, it’s a recipe that fits right into my busy lifestyle and brings joy to the table.
Table of Contents
Why You’ll Love This White Bean Chicken Chili Recipe
- Incredibly creamy without being heavy, striking the perfect balance of richness and comfort.
- Comes together in under an hour on the stovetop, making it ideal for busy weeknights.
- Foolproof instructions for three cooking methods (stovetop, slow cooker, and Instant Pot) so you can make it your way.
- Combines mild heat from poblano and jalapeño peppers with smoky spices, creating a flavor-packed, satisfying meal.
Ingredients You’ll Need
This chili shines with simple yet flavorful ingredients that build a creamy, savory base. Key players include poblano peppers for a mild, smoky heat, white beans adding smooth texture and protein, and cream cheese, which brings luscious creaminess. Chicken breasts or thighs provide versatility and tenderness, while salsa verde and fresh cilantro brighten each bite.
Choosing Your White Bean: Cannellini vs. Great Northern
Both cannellini and Great Northern beans work wonderfully in white bean chicken chili. Cannellini beans are larger with a silkier texture that melts into the chili for creaminess. Great Northern beans are slightly smaller with a milder flavor and firmer bite, which holds up nicely for some texture contrast. Either choice blends beautifully, but if you want the creamiest consistency, go with cannellini. For even faster prep, shredded rotisserie chicken is a smart shortcut.
The Secret to the CREAMIEST Chili (3 Methods Tested!)
- Cream Cheese (Our Recipe’s Method)
Cream cheese adds rich tang and smoothness that transforms this chili into a velvety dream. It melts seamlessly into the broth, delivering creaminess without heaviness. The only caution is to blend it thoroughly to avoid lumps, but it’s the easiest and most flavorful approach. - The Bean Purée Method
Blending some of the cooked white beans creates natural creaminess and is perfect for those avoiding dairy. While it’s a fantastic, wholesome option, having a good blender is essential, and the texture can be slightly grainier than cream cheese. - The Cornstarch Slurry Method
Using cornstarch mixed with cold water thickens the chili quickly. It’s convenient for last-minute tweaks, but beware of potential slight changes in mouthfeel or transparency in the finished chili.
How to Make White Bean Chicken Chili (Step-by-Step Photos)
You’ll start by sautéing onions, garlic, and chopped peppers to build flavor, followed by simmering the chicken in broth and spices until tender. Next, you’ll shred the chicken, mix in cream cheese and beans, then let cheese melt in for that creamy finish. Visual step-by-step photos guide you through each crucial moment—from sautéing to the final vibrant cilantro stir-in, so you’ll feel confident every step of the way.
The Best White Bean Chicken Chili Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded, if desired and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- kosher salt and black pepper
- 1 pound boneless, skinless, chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- avocado, cheddar cheese, and yogurt, for serving
- lime zest and juice, for serving
Instructions
Stovetop Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
- Melt the cream cheese in the microwave for 10-15 seconds.
- Pull the chicken out and shred using 2 forks. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa verde, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
- Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!
Slow Cooker (Crockpot) Instructions
- In the bowl of your crockpot, combine the onion, garlic, poblano peppers, cumin, paprika, and chili powder. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper.
- Cover and cook on low for 6-7 hours or high for 4-5 hours.
- Shred the chicken using two forks. Stir in the white beans, salsa verde, cheddar, and cilantro.
- Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!
Instant Pot Instructions
- Select the SAUTE function on your Instant Pot and heat the olive oil. Add chopped onion, garlic, poblano peppers, cumin, smoked paprika, chili powder, salt, and pepper. Cook, stirring occasionally, until softened and aromatic, about 5 minutes.
- Add the chicken breasts or thighs and 4 cups of low-sodium chicken broth. Stir to combine.
- Seal the Instant Pot lid and set to cook on HIGH pressure for 10 minutes. When time is up, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Remove the chicken, shred with two forks, then return to the pot. Stir in the cream cheese (softened), white beans, salsa verde, and shredded cheddar cheese.
- Switch back to the SAUTE function on low and cook, stirring, until the cheese is melted and everything is heated through, about 5-7 minutes.
- Turn off the Instant Pot, stir in fresh cilantro, and thin the chili with more broth if needed. Serve with your favorite toppings and lime zest.
Pro Tips for the Best Chili Ever
- Toast your cumin in the dry pot for 30 seconds before adding oil to deepen its flavor.
- Use a mix of chicken breasts and thighs for optimal tenderness and flavor.
- A final squeeze of fresh lime juice right before serving brightens all the spices and flavors.
- Seed the jalapeño if you want milder heat but keep some seeds for more kick.
Topping Ideas for White Bean Chicken Chili
Set up a Chili Toppings Bar to make dinner interactive and fun. Offer classics like shredded cheddar cheese, sliced avocado, and dollops of Greek yogurt or sour cream. Add crushed tortilla chips for crunch, fresh cilantro for zest, diced red onion for bite, and pickled jalapeños to turn up the heat. Everyone gets to customize their bowl just the way they love it.
What to Serve With Your Chili
Elevate your meal with more than just cornbread. Try Jalapeño Cheddar Biscuits for a spicy, cheesy side. A crunchy Lime-Cabbage Slaw brings freshness and texture. Grill some flour tortillas for dipping or scooping chili. For a lighter option, a simple side salad dressed with a zesty vinaigrette complements the rich chili perfectly.
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Recipe Variations and Substitutions
| Variation | How to Make It | Notes |
|---|---|---|
| Dairy-Free Version | Use dairy-free cream cheese or opt for the bean purée method for creaminess instead of cream cheese. | Keeps chili rich and creamy without dairy. |
| Lower-Carb Version | Reduce white beans by half, increase chicken amount, and serve over cauliflower rice or sautéed greens. | Cuts down carbs but keeps protein and flavor high. |
Storage, Freezing, and Reheating Instructions
Store leftover chili in an airtight container in the refrigerator for up to 4 days. For freezing, portion into freezer-safe containers or bags and freeze for up to 3 months. To reheat, thaw overnight in the fridge if frozen. Warm gently on the stovetop over medium heat, stirring occasionally, or microwave in intervals until heated through. Add additional broth if the chili thickens too much during storage.
Frequently Asked Questions (Troubleshooting Your White Bean Chicken Chili)
How can I make my chili thicker?
Simmer uncovered for a longer time to reduce liquid, or blend a portion of the beans and stir back in for natural thickness.
My chili is too thick, how do I thin it out?
Add extra chicken broth a little at a time until you reach your desired consistency.
Can I use dried beans instead of canned?
Yes, soak dried white beans overnight, then cook them separately until tender before adding to the chili to avoid excess moisture and cooking time in the main dish.
How can I adjust the spice level?
Use poblano peppers instead of bell peppers for mild heat, remove seeds from the jalapeño for less spice, and add cayenne or extra jalapeño seeds if you want it hotter.
My chicken came out dry, what went wrong?
Simmer the chicken gently over medium-low heat rather than boiling it vigorously. Overcooking or cooking at too high heat can dry it out.
Your Turn
This White Bean Chicken Chili is a huge favorite in my house, and I can’t wait for it to be one in yours too! What’s your absolute must-have chili topping? Let me know in the comments below!
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White Bean Chicken Chili
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion and cook until fragrant, about 5 minutes. Stir in garlic, poblano peppers, cumin, paprika, chili powder, salt, and pepper. Cook until very fragrant, 5-10 minutes.
- Add chicken and 4 cups broth. Season with salt and pepper. Partially cover and simmer for 20 minutes, until chicken is cooked through.
- Melt cream cheese in the microwave for 10-15 seconds. Shred chicken and stir in cream cheese until smooth. Add white beans, salsa verde, and cheddar cheese. Cook until cheese is melted, 5-10 minutes.
- Remove from heat and stir in cilantro. Thin with additional broth if needed. Serve topped with yogurt, cheese, avocado, cilantro, and lime zest.
- In a crockpot, combine onion, garlic, poblano peppers, cumin, paprika, chili powder, chicken, broth, and cream cheese. Season with salt and pepper.
- Cover and cook on low for 6-7 hours or high for 4-5 hours.
- Shred chicken using two forks. Stir in white beans, salsa verde, cheddar, and cilantro.
- Serve topped with yogurt, cheese, avocado, cilantro, and lime zest.
