White Bean Chicken Chili

This creamy white bean chicken chili is hearty, cozy, and full of tender chicken, white beans, green chiles, salsa verde, warm spices, and a smooth creamy finish. It is a flavorful one-pot dinner that tastes rich and comforting without being too heavy.

Course Chili, dinner, Soup

Cuisine American, Southwestern

Keyword chicken chili recipe, creamy white chicken chili, white bean chicken chili, white bean chili, white chicken chili

Prep Time 15

Cook Time 35

Total Time 50

Servings 6 servings

Calories 430kcal

Cost $16 for entire recipe

Equipment

Large pot or Dutch oven
Cutting board
Sharp knife
wooden spoon
Forks for shredding chicken
Small mixing bowl
Whisk

Ingredients

1 tablespoon olive oil
1 small yellow onion diced
1 poblano pepper or green bell pepper diced
1 jalapeño seeded and finely diced, optional
3 cloves garlic minced
2 teaspoons ground cumin
1 teaspoon mild chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon kosher salt plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper optional
1 1/2 pounds boneless skinless chicken thighs or chicken breasts
3 cups low-sodium chicken broth plus more if needed
3 cans white beans 15 ounces each, such as cannellini, Great Northern, or navy beans, drained and rinsed, divided
1 can diced green chiles 4 ounces, undrained
1/2 cup mild salsa verde
1 cup frozen corn
4 ounces full-fat brick cream cheese softened and cubed
1/2 cup sour cream room temperature
1/2 cup shredded Monterey Jack cheese optional
1 to 2 tablespoons fresh lime juice to taste
1/4 cup chopped fresh cilantro optional

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, poblano or green bell pepper, and jalapeño. Cook for 5 to 6 minutes, stirring occasionally, until softened.
Add the garlic, cumin, chili powder, smoked paprika, coriander, oregano, salt, black pepper, and cayenne pepper. Cook for 30 to 45 seconds, stirring constantly, until fragrant. If the spices begin to stick, add a small splash of chicken broth.
Add the chicken, chicken broth, 2 cans of white beans, diced green chiles, and salsa verde. Stir to combine.
Mash the remaining can of white beans with a fork or potato masher until mostly smooth, then stir the mashed beans into the pot. For an extra creamy chili, blend the beans with 1/2 cup of the broth before adding them.
Bring the chili to a gentle simmer. Reduce the heat to medium-low, cover, and cook for 20 to 25 minutes for chicken breasts or 25 to 30 minutes for chicken thighs, until the chicken reaches 165°F in the center and shreds easily.
Remove the chicken from the pot and shred it with two forks.
Return the shredded chicken to the pot. Stir in the frozen corn and simmer uncovered for 5 minutes. If the chili is thicker than you like, add a splash of chicken broth.
Place the softened cream cheese in a small bowl. Add about 1/2 cup of hot broth from the chili and whisk until smooth.
Reduce the heat to low. Stir the cream cheese mixture into the chili until melted and creamy.
Turn off the heat and let the chili cool for 2 minutes. Stir in the sour cream, Monterey Jack cheese if using, and 1 tablespoon lime juice. Do not boil after adding the dairy.
Taste and adjust with more salt, pepper, lime juice, or cayenne as needed. Add the second tablespoon of lime juice only if you want a brighter, tangier chili.
Serve warm with cilantro, avocado, crushed tortilla chips, green onions, jalapeños, shredded cheese, or extra lime wedges.

Notes

Best Chicken to Use

Boneless skinless chicken thighs give this white bean chicken chili the richest flavor and most tender texture. They stay juicy while simmering and shred easily after cooking.

Chicken breasts also work well, but they should only be simmered until they reach 165°F in the center. Overcooking chicken breasts can make them dry.

Best Beans for White Bean Chicken Chili

Cannellini beans, Great Northern beans, and navy beans all work well in this creamy white chicken chili.

Cannellini beans create the smoothest, creamiest texture. Great Northern beans hold their shape nicely. Navy beans make the chili thicker and heartier.

How to Make the Chili Creamy

Mashing one can of white beans helps thicken the chili naturally without flour, cornstarch, or heavy cream.

For an even creamier white bean chili, blend one can of beans with a little chicken broth before adding it to the pot.

Cream Cheese Tip

Use full-fat brick-style cream cheese for the smoothest finish. Whipped cream cheese from a tub can melt differently and may not create the same creamy texture.

For best results, soften the cream cheese first and whisk it with hot broth before stirring it into the chili.

Do Not Boil After Adding Dairy

After adding the cream cheese, sour cream, or Monterey Jack cheese, keep the heat low. Boiling the chili after adding dairy can cause the creamy base to separate or become grainy.

Letting the chili cool slightly before stirring in the sour cream helps keep the texture smooth.

Flavor Balance

Salsa verde and diced green chiles add bright, tangy flavor to this white bean chicken chili. They help balance the richness from the cream cheese and sour cream.

Fresh lime juice at the end makes the chili taste brighter and more flavorful. Start with 1 tablespoon, then add more if you want a tangier chili.

Salt Tip

Start with a smaller amount of salt because chicken broth, salsa verde, diced green chiles, and cheese can all add saltiness.

Taste the chili at the end and add more salt only if needed.

How to Thicken White Bean Chicken Chili

For a thicker chili, simmer it uncovered for an extra 5 to 10 minutes after adding the shredded chicken back to the pot.

For a thinner chili, stir in a little extra chicken broth until it reaches your preferred consistency.

Make-Ahead Tip

This creamy white bean chicken chili is a great make-ahead dinner because the flavors deepen as it sits.

Store leftovers in the refrigerator and reheat gently with a splash of broth if the chili thickens too much.