I’m sharing my White Bean Chicken Chili and the single unexpected ingredient I add that makes it stand out from the rest.

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I didn’t mean to make what became my go-to White Bean Chicken Chili, but after the first spoon I was hooked. The heat from diced green chiles sneaks up in the best way, and cannellini beans give it a creamy, full mouthfeel that somehow feels both messy and elegant.

I keep revising it because I can’t leave well enough alone, yet every time it still surprises me. It’s the kind of bowl that starts conversations at tailgates and late night dinners, people asking what makes it different.

Try it and you’ll see why I can’t stop making this.

Ingredients

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White beans add fiber, plant protein and creamy body, not very sweet.
Lean protein that keeps it filling, mild taste so spices shine.
Diced green chiles bring gentle heat and a bright tang, adds vitamin C.
A touch of sweetness and starch, kinda gives texture and color.
Savory aromatics that deepen flavor, also have antioxidants.
Makes it silky and rich it adds fat and mellow tang.
Cilantro freshness and lime acidity brightens and cuts richness.
Cheese melts creamy, avocado cools and adds healthy fats.
Light savory base, adds salt and depth without heavy calories.
Warm spices give smoky earthy notes and subtle chili warmth.

Ingredient Quantities

2 tablespoons olive oil

1 medium yellow onion diced

3 cloves garlic minced

2 (4 ounce) cans diced green chiles mild or medium

1 to 1 1/2 pounds boneless skinless chicken breasts

4 cups low sodium chicken broth

2 (15 ounce) cans cannellini or great northern beans

1 cup corn frozen or canned

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon chili powder

1/2 teaspoon smoked paprika optional but nice

4 ounces cream cheese softened

Juice of 1 lime

1/2 cup chopped fresh cilantro

1 cup shredded Monterey Jack or pepper Jack cheese optional

Salt and black pepper to taste

Avocado slices for topping optional

Sour cream or plain Greek yogurt for serving optional

Tortilla chips or crushed corn chips for serving optional

How to Make this

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1. Heat 2 tablespoons olive oil in a large pot over medium heat, add the diced yellow onion and cook until soft and slightly golden, about 5 to 7 minutes, then stir in the 3 minced garlic cloves and cook another 30 seconds or so until fragrant.

2. Add the 2 cans (4 ounce each) diced green chiles, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika if using; stir and let the spices bloom for a minute.

3. Pour in 4 cups low sodium chicken broth, nestle 1 to 1 1/2 pounds boneless skinless chicken breasts into the liquid, bring to a simmer, cover, and cook gently until the chicken is cooked through, about 15 to 20 minutes depending on thickness.

4. Remove the chicken to a cutting board, shred with two forks or chop roughly, then return the shredded chicken to the pot. If you want a thicker, creamier base, mash a cup or so of the beans against the side of the pot in step
6.

5. Drain and rinse the 2 cans (15 ounce each) cannellini or great northern beans and add them to the pot along with 1 cup corn (frozen or canned), stirring to combine; simmer 5 to 10 minutes to heat through.

6. Stir in 4 ounces softened cream cheese until fully melted and incorporated, this will make the chili creamy; if you like it extra cheesy stir in up to 1 cup shredded Monterey Jack or pepper Jack cheese now.

7. Squeeze in the juice of 1 lime, add 1/2 cup chopped fresh cilantro, taste and season with salt and black pepper to your liking, and simmer another 2 minutes so flavors meld.

8. Serve hot topped with avocado slices, a dollop of sour cream or plain Greek yogurt, and tortilla chips or crushed corn chips for crunch if desired.

9. Leftovers keep great in the fridge for a few days and the flavors actually get better the next day, reheat gently on the stove and add a splash of broth if it seems too thick.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or fine-mesh strainer
8. Two forks or tongs for shredding and handling the chicken
9. Ladle for serving and a potato masher or sturdy spoon for mashing beans

FAQ

Q: Can I make this chili vegetarian? A: Yep. Skip the chicken and use extra beans plus 4 cups vegetable broth instead of chicken broth. Add sautéed mushrooms or roasted sweet potato for more body, and swap cream cheese for a vegan alternative or a splash of coconut milk.

Q: How do I make the chili thicker? A: Simmer uncovered to reduce the liquid, or mash about a cup of the beans against the pot and stir them back in. You can also blend half the soup for creaminess or stir in a cornstarch slurry 1 tablespoon cornstarch mixed with 2 tablespoons cold water then simmer until thick.

Q: Can I use rotisserie or pre cooked chicken? A: Absolutely. Shred rotisserie chicken and stir it in the last 5 to 10 minutes just to heat through. If starting with raw breasts simmer them 15 to 20 minutes until cooked, then shred and return to the pot.

Q: How do I control the heat level? A: Use mild green chiles for a gentle heat, medium if you want more kick. Add chopped jalapeño, cayenne, or a few dashes of hot sauce to spice it up, and balance heat with extra lime juice or a dollop of sour cream.

Q: Do I need to rinse canned beans? A: Yes rinse and drain them to remove excess sodium and starch, but if you want a thicker, creamier chili save a little of the bean liquid and add it back in.

Q: How long will leftovers keep and can I freeze it? A: Refrigerate up to 3 to 4 days, freeze up to 2 to 3 months. If freezing, leave off avocado, chips and sour cream, and consider adding the cream cheese when reheating because it can separate if frozen.

White Bean Chili Recipe Substitutions and Variations

Olive oil – swap options
- Avocado oil: neutral flavor and high smoke point, great for sautéing.
- Canola or vegetable oil: cheap and neutral, works fine if you ran out of olive oil.
- Ghee or melted butter: gives a richer, slightly nutty taste, but can make the chili heavier.
Chicken breasts – swap options
- Boneless skinless chicken thighs: juicier and more forgiving, cook a little longer than breasts.
- Rotisserie chicken: shred and stir in near the end, huge time saver and adds extra flavor.
- Firm tofu or extra beans (white beans or chickpeas): for a vegetarian version, tofu holds up well and beans add protein.
Cannellini / great northern beans – swap options
- Navy beans or small white beans: nearly identical texture and mild taste.
- Butter beans (lima beans): creamier, gives a silkier mouthfeel.
- Chickpeas: firmer and nuttier, good if you want more bite.
Cream cheese – swap options
- Sour cream or plain Greek yogurt: tangier and lighter, stir in off the heat so it doesn’t split.
- Mascarpone or heavy cream: makes it richer and silkier if you want decadence.
- Silken tofu or coconut cream: dairy-free alternatives, blend smooth before adding so texture stays creamy.

Pro Tips

1) Use a rotisserie chicken or sear the breasts first if you want more flavor but less fuss. Grab a store rotisserie, shred it, toss in near the end, and you save 30 minutes without losing taste.
2) Toast your spices in the hot oil a little longer and smell them. Freshly toasted cumin or oregano will make the whole pot taste way brighter, just don’t burn them.
3) For ultra creamy texture, mash a cup of the beans really well then stir them back in, and cube the cream cheese so it melts smooth. If you’re worried about curdling, temper a little hot broth into any yogurt or sour cream before adding it.
4) Finish with bright stuff last minute: lime zest plus juice, and chopped cilantro. Add crunchy chips or avocado right before serving so they stay crisp and fresh.

White Bean Chili Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my White Bean Chicken Chili and the single unexpected ingredient I add that makes it stand out from the rest.

Servings

servings

Calories

492

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or fine-mesh strainer
8. Two forks or tongs for shredding and handling the chicken
9. Ladle for serving and a potato masher or sturdy spoon for mashing beans

Ingredients

2 tablespoons olive oil
1 medium yellow onion diced
3 cloves garlic minced
2 (4 ounce) cans diced green chiles mild or medium
1 to 1 1/2 pounds boneless skinless chicken breasts
4 cups low sodium chicken broth
2 (15 ounce) cans cannellini or great northern beans
1 cup corn frozen or canned
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon smoked paprika optional but nice
4 ounces cream cheese softened
Juice of 1 lime
1/2 cup chopped fresh cilantro
1 cup shredded Monterey Jack or pepper Jack cheese optional
Salt and black pepper to taste
Avocado slices for topping optional
Sour cream or plain Greek yogurt for serving optional
Tortilla chips or crushed corn chips for serving optional

Directions

Heat 2 tablespoons olive oil in a large pot over medium heat, add the diced yellow onion and cook until soft and slightly golden, about 5 to 7 minutes, then stir in the 3 minced garlic cloves and cook another 30 seconds or so until fragrant.
Add the 2 cans (4 ounce each) diced green chiles, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika if using; stir and let the spices bloom for a minute.
Pour in 4 cups low sodium chicken broth, nestle 1 to 1 1/2 pounds boneless skinless chicken breasts into the liquid, bring to a simmer, cover, and cook gently until the chicken is cooked through, about 15 to 20 minutes depending on thickness.
Remove the chicken to a cutting board, shred with two forks or chop roughly, then return the shredded chicken to the pot. If you want a thicker, creamier base, mash a cup or so of the beans against the side of the pot in step
Drain and rinse the 2 cans (15 ounce each) cannellini or great northern beans and add them to the pot along with 1 cup corn (frozen or canned), stirring to combine; simmer 5 to 10 minutes to heat through.
Stir in 4 ounces softened cream cheese until fully melted and incorporated, this will make the chili creamy; if you like it extra cheesy stir in up to 1 cup shredded Monterey Jack or pepper Jack cheese now.
Squeeze in the juice of 1 lime, add 1/2 cup chopped fresh cilantro, taste and season with salt and black pepper to your liking, and simmer another 2 minutes so flavors meld.
Serve hot topped with avocado slices, a dollop of sour cream or plain Greek yogurt, and tortilla chips or crushed corn chips for crunch if desired.
Leftovers keep great in the fridge for a few days and the flavors actually get better the next day, reheat gently on the stove and add a splash of broth if it seems too thick.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.