Hearty White Bean Chicken Chili Recipe

This White Bean Chicken Chili is a comforting one-pot meal loaded with vegetables, shredded chicken, white beans and warming spices. It’s easy to make, naturally hearty, and can be finished creamy with either cream cheese or Greek yogurt for a lighter twist.

Serve it with warm sourdough, tortilla chips, or a spoonful of Greek yogurt on top for extra richness. This recipe adapts well to slow cookers and stovetop Dutch ovens alike, making it a reliable option for weeknights or casual gatherings.

Creamy Chicken Chili with White Beans

If you enjoy creamy, flavorful chilis, this white bean chicken chili is a must-try. The base is built from sautéed onions, garlic and poblano pepper, then enriched by blending part of the white beans and broth to create a velvety texture. Finish with cream cheese or plain Greek yogurt and a splash of fresh lime for brightness.

White Bean Chicken Chili Ingredients

The recipe uses a mix of canned and fresh ingredients plus straightforward seasonings. Below is a clear shopping list to make the chili for about 6–8 servings.

Canned Ingredients

• 1 4-oz. can green chiles
• 1 15-oz. can white cannellini beans, drained and rinsed
• 3 cups chicken broth
• 1 15-oz. can yellow corn, drained
• 2 15-oz. cans pinto beans, drained and rinsed
• 1 15-oz. can white hominy, drained and rinsed

Fresh Ingredients

• 1/2 medium white onion, minced
• 4 cloves garlic, minced
• 1 large poblano pepper, seeded and minced
• 1 lb boneless, skinless chicken breasts (or thighs)
• 2 tablespoons fresh lime juice
• 4 oz cream cheese, or substitute plain Greek yogurt
• 2 tablespoons olive oil

Seasonings and Spices

• 2 tablespoons ground cumin
• 1 teaspoon ground oregano
• 1 tablespoon garlic powder
• 1 tablespoon green hot sauce (optional)
• Salt to taste (about 1/4 teaspoon to start)

How to Make White Bean Chicken Chili

This chili comes together in one pot for easy cleanup. Follow the steps below for a creamy, well-balanced chili with layers of flavor.

1. Prep and Heat

Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and warm until fragrant.

2. Sauté Fresh Veggies

Add the minced onion and sauté for about 2 minutes. Then add the garlic, diced poblano and salt. Cook until the onion becomes translucent and the vegetables are softened.

3. Deglaze

Pour in the green chiles and scrape the bottom of the pot with a wooden spoon, loosening any browned bits. This step adds depth to the chili.

4. Add Chicken and Spices

Stir in the cumin, oregano, garlic powder and the can of cannellini beans. Nestle the chicken breasts into the pot and pour in the chicken broth. Bring to a boil, uncovered.

5. Simmer

Once boiling, reduce heat to low, cover, and simmer for about 20 minutes or until the chicken is cooked through. Remove the chicken and shred it with two forks, then set aside.

6. Emulsify until Smooth

Using an immersion blender, carefully blend the soup base in the pot: onion, poblano, garlic, cannellini beans, broth and spices. Blend until smooth and creamy. If you prefer a chunkier texture, only blend half.

Once blended, add the cream cheese (or Greek yogurt) and blend again until completely incorporated and silky.

7. Add Remaining Ingredients

Return the shredded chicken to the pot. Add the corn, hominy and pinto beans, plus the lime juice and green hot sauce if using. Stir to combine and bring back to a gentle boil to heat through.

8. Serve and Enjoy

Remove from heat, taste and adjust seasoning with salt and lime as needed. Serve hot with toasted sourdough, tortilla chips, chopped cilantro, or a dollop of Greek yogurt for garnish.

Slow Cooker Directions

This recipe transitions easily to the slow cooker for hands-off cooking:

1. Place everything except the pinto beans, corn, and hominy in the slow cooker and cover.
2. Cook on high for 3–4 hours or low for 6–8 hours.
3. When the chicken is cooked, remove and shred it with two forks.
4. Use an immersion blender to puree most of the contents, then return the shredded chicken and add the pinto beans, corn and hominy.
5. Cook on high for an additional 15–30 minutes to heat through, then serve.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to loosen the chili.

Tips and Variations

• For a lighter finish, substitute plain Greek yogurt for the cream cheese and stir it in off the heat to prevent curdling.
• If you prefer a chunkier texture, blend only half of the cannellini beans and vegetables and stir the rest in whole.
• Adjust the heat with more or less green hot sauce, or add diced jalapeño if you like a sharper kick.
• To boost smoky flavor, add a teaspoon of smoked paprika or a splash of chipotle in adobo (optional).

Nutrition

Estimated nutrition per serving (approximate): Calories 308; Carbohydrates 52 g; Protein 27 g; Fat 6 g; Fiber 19 g; Sugar 5 g. Nutrition varies depending on ingredient brands and whether you use cream cheese or Greek yogurt.

Enjoy this creamy white bean chicken chili as a satisfying meal for chilly evenings, meal prep, or when you want a comforting, protein-rich soup that’s easy to prepare and full of flavor.