The Best White Bean Chicken Chili Recipe That Will Change Your Winter Meals Forever

Key Takeaways:

• Ready in under 1 hour with tender chicken and creamy white beans
• Perfect hearty meal for 4 people that’s lighter than traditional chili
• Make-ahead friendly with easy storage for up to 3 days
• Customizable heat level and toppings for any preference

Having a comforting bowl of chili doesn’t always mean reaching for the tomato-based version. This White Bean Chicken Chili delivers all the warmth and satisfaction you crave, with a creamy, flavor-packed twist that’ll become your new winter favorite.

What You’ll Need

Kitchen Equipment:

• Large Dutch oven or heavy-bottomed pot
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon
• Can opener

Ingredients (Serves 4):

• 1.5 pounds boneless, skinless chicken breasts
• 3 (15 oz) cans white cannellini beans, drained and rinsed
• 1 large yellow onion, diced
• 2 poblano peppers, diced
• 4 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 cup frozen corn
• 8 oz cream cheese, softened
• 2 tablespoons olive oil
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Optional Toppings:

• Shredded Monterey Jack cheese
• Fresh cilantro
• Diced avocado
• Lime wedges
• Tortilla strips

Step-by-Step Instructions

Preparation Phase (10 minutes):

1. Set Up Your Workspace:

• Clear and clean your counter
• Place cutting board on stable surface
• Get all equipment ready
• Take cream cheese out of fridge to soften

1. Prepare Your Vegetables:

• Peel onion and cut in half from top to bottom
• Place flat side down and dice into ¼-inch pieces
• Cut poblanos in half, remove seeds and stems
• Dice poblanos into same size as onions
• Peel garlic cloves
• Mince garlic by rocking knife back and forth until very fine

1. Prepare the Beans:

• Open all three cans
• Pour into colander in sink
• Rinse with cold water until water runs clear
• Let drain while preparing other ingredients

1. Prepare the Chicken:

• Remove chicken from package
• Pat dry with paper towels
• Cut into 1-inch cubes (about the size of a quarter)
• Season lightly with salt and pepper

1. Measure Spices and Ingredients:

• Set out all measuring spoons
• Measure cumin, chili powder, and oregano into small bowl
• Measure olive oil
• Get corn ready (no need to thaw)

Cooking Phase (35-40 minutes):

1. Start the Base (5 minutes):

• Place Dutch oven on stove
• Turn heat to medium
• Add measured olive oil
• Wait 30 seconds for oil to heat (it should look shimmery)
• Add diced onion and poblanos
• Stir every minute with wooden spoon
• Cook until vegetables soften and onions become translucent

1. Add Aromatics (2 minutes):

• Add minced garlic
• Stir constantly for 30 seconds (garlic burns easily)
• Add measured spices (cumin, chili powder, oregano)
• Stir continuously for 1 minute to toast spices

1. Cook the Chicken (7-8 minutes):

• Add seasoned chicken pieces
• Stir to coat with spices
• Cook, stirring every minute
• Look for chicken to turn from pink to white
• Cut largest piece in half to check doneness

1. Build the Chili (25 minutes):

• Pour in chicken broth
• Scrape bottom of pot with wooden spoon
• Add drained beans
• Add frozen corn
• Stir gently to combine
• Bring to gentle simmer (small bubbles around edge)
• Reduce heat to low
• Cover pot
• Simmer 20 minutes, stirring every 5 minutes
• Check chicken piece for doneness (should be white throughout)

1. Finish the Chili (5 minutes):

• Cut softened cream cheese into 1-inch cubes
• Add cubes to pot
• Stir until completely melted
• Taste and add salt/pepper as needed
• Start with ½ teaspoon salt, add more if needed
• Add ¼ teaspoon pepper at a time

Serving Phase (5 minutes):

1. Let Rest:

• Remove pot from heat
• Let stand 5 minutes (chili will thicken)
• Stir gently

1. Prepare Toppings:

• Set out small bowls
• Add each topping in separate bowl
• Arrange around serving area

1. Serve:

• Ladle chili into bowls
• Leave room for toppings
• Let each person add preferred toppings
• Serve immediately while hot

Troubleshooting

• Too thin: Mash some beans against pot side
• Too thick: Add more broth, ¼ cup at a time
• Bland flavor: Add extra cumin and salt
• Too spicy: Stir in extra cream cheese

Variations & Substitutions

• Swap chicken breasts for rotisserie chicken
• Use navy or great northern beans instead of cannellini
• Replace poblanos with mild green chiles
• Make dairy-free using coconut cream instead of cream cheese

Storage & Reheating

• Store in airtight container up to 3 days
• Freeze for up to 3 months without dairy
• Reheat on stovetop over medium-low heat
• Add splash of broth when reheating if needed

Safety Tips

• Cook chicken to 165°F
• Don’t leave dairy-based chili at room temperature over 2 hours
• Cool completely before freezing
• Use fresh ingredients and check bean can expiration dates

Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Servings: 4