5-Star White Bean Chicken Chili Recipe : A Creamy, Cozy & Healthier Dinner Favorite

If you’re craving something hearty yet light, this White Bean Chicken Chili Recipe is your new go-to comfort food. Packed with tender shredded chicken, creamy white beans, and a flavorful broth rich with green chilies and spices, this dish brings bold taste without weighing you down. It’s perfect for weeknights, meal prep, or cozy weekends when you want something satisfying but a bit lighter than traditional red chili.

This is a family-favorite recipe, inspired by classics like The Girl Who Ate Everything White Chicken Chili and What’s Gaby Cooking White Chicken Chili—but even better for busy home cooks. Whether you’re looking for a White Bean Chicken Chili Slow Cooker recipe or something you can whip up in 30 minutes on the stove, you’ll love how customizable and delicious this dish is.

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Why You’ll Love This White Bean Chicken Chili

Creamy and comforting without heavy cream, this recipe relies on beans, broth, and a touch of cream cheese to create that cozy texture. It’s protein-packed and healthy, thanks to lean shredded chicken and fiber-rich white beans. Fast and flexible, this chili can be made on the stovetop, in the slow cooker, or even with leftover rotisserie chicken. And best of all, it’s incredibly family-friendly—mild enough for kids, yet easy to spice up for adults.

If you love one-pot meals like our Homemade Hamburger Helper or Creamy Marry Me Chickpeas, this creamy white chicken chili will win you over instantly.

Ingredients for White Bean Chicken Chili

Base Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)
• 1 (4 oz) can diced green chilies
• 2 cups cooked shredded chicken (rotisserie works well)
• 2 (15 oz) cans white beans (drained and rinsed)
• 3 cups low-sodium chicken broth
• ½ teaspoon salt
• ¼ teaspoon black pepper

Creamy Finish:

• 4 oz cream cheese, softened
• ½ cup sour cream or plain Greek yogurt (optional)
• Juice of ½ lime

Toppings (Optional):

• Chopped cilantro
• Sliced avocado
• Shredded cheese
• Crushed tortilla chips
• Jalapeños
• Lime wedges

How to Make White Bean Chicken Chili

Step 1 – Sauté Aromatics
Heat olive oil in a Dutch oven or large pot over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic, cumin, oregano, chili powder, and cayenne (if using), and cook for another minute.

Step 2 – Add Chili Base
Add green chilies, shredded chicken, beans, and chicken broth. Stir to combine. Bring the mixture to a simmer.

Step 3 – Simmer to Blend Flavors
Simmer for 15 to 20 minutes, uncovered. For a thicker texture, mash some beans with a potato masher in the pot.

Step 4 – Make It Creamy
Stir in the softened cream cheese and mix until melted and incorporated. Add the sour cream or Greek yogurt and lime juice. Season to taste.

Step 5 – Serve Hot
Ladle into bowls, top with your favorites, and serve hot with bread or chips.

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Kitchen Equipment Needed

• Dutch oven or large pot
• Wooden spoon
• Cutting board and knife
• Measuring cups and spoons
• Potato masher (optional)

Pair with Cheddar Bay Biscuits or Cream Cheese Hashbrown Casserole for a full meal.

Time-Saving Tips and Tricks

Use rotisserie chicken for fast prep. Canned beans eliminate soaking and cooking time. Double the recipe to freeze portions for busy weeknights. Stirring in a spoonful of salsa verde creates an easy Chicken Chili Verde twist.

Common Mistakes to Avoid

Avoid adding too much broth—stick to the 3 cups and adjust later. Don’t boil after adding cream cheese or yogurt to prevent curdling. If using precooked chicken, don’t overheat or it can become dry.

Recipe Variations and Swaps

Want it spicier? Add diced jalapeños or more cayenne. For a vegan version, use vegetable broth and skip the chicken and dairy, replacing them with extra beans. Prefer slow cooker style? Add base ingredients to your cooker, set on low for 4–5 hours, then stir in the cream ingredients.

For more hearty options, explore our Low-Carb Philly Cheesesteak Skillet or Slow Cooker Pot Roast.

Serving Suggestions

Serve this chili with crusty bread, tortilla chips, or cornbread muffins. Toppings like avocado, cheese, or cilantro add bright, fresh flavors. Try it with our Vegetable Casserole or Banana Zucchini Muffins for a wholesome dessert.

How to Store and Reheat Leftovers

Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently on the stove over low heat, adding broth if needed to adjust consistency.

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Frequently Asked Questions (FAQ)

Can I make this in a crockpot?
Yes! Combine all base ingredients and cook on LOW for 4–5 hours. Stir in dairy just before serving.

How do I thicken the chili?
Mash beans or blend a portion of the soup with an immersion blender.

Can I freeze chili with cream cheese?
Yes, but texture may change slightly. Reheat slowly and stir well.

What kind of beans work best?
Cannellini, Great Northern, or Navy beans all work well for this dish.

Need another cozy recipe? Try our Stuffed Pepper Soup for another delicious dinner idea.

Final Thoughts: Why You’ll Make This Again

This White Bean Chicken Chili Recipe is creamy, easy, and comforting. It’s ideal for meal prep, feeding a family, or warming up on a chilly night. Once you taste the blend of spices, tender chicken, and creamy texture, you’ll make it again and again.

It’s filling yet light, and can be adapted for anyone’s taste or diet. It’s a dependable favorite for busy weeknights or cozy weekend meals.

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