30-Minute Creamy White Bean Chicken Chili

This creamy white bean chicken chili is my answer to a busy weeknight when you want something warm and filling without a long simmer. It comes together in about 30 minutes, uses simple canned beans and pantry spices, and tastes like it spent all afternoon on the stove.

The chicken stays tender, the broth gets just thick enough from mashing some of the beans, and a little cream cheese melts in to make it silky. Ladle it into bowls with your favorite toppings and call it dinner.

Why This Chili Works

The flavor is mild and savory with a little kick from green chiles. Mashing a portion of the beans gives the broth a creamy texture without needing a roux or heavy cream.

I also love that it all cooks in one pot. You brown the chicken, build the chili, and let it simmer while you set the table. Cleanup is easy, and leftovers taste even better the next day.

Ingredients

• 1 tbsp olive oil: for browning the chicken
• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces: thighs stay juicy; you can use breasts but they may dry out a bit
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 (15-oz) cans white beans, drained and rinsed: cannellini or great northern both work
• 1 (4-oz) can diced green chiles: mild or medium
• 4 cups low-sodium chicken broth: so you can control the salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp salt: plus more to taste
• ¼ tsp black pepper
• 4 oz cream cheese, softened and cut into cubes: use full-fat for the smoothest chili
• Lime wedges and fresh cilantro: for serving

Variations / Substitutions

• Chicken: Use leftover shredded rotisserie chicken or cooked turkey. Skip the browning step and add it when you simmer.
• Beans: Any white bean works, but cannellini are creamiest. Chickpeas are fine in a pinch.
• Cream cheese: Swap for ½ cup sour cream or Greek yogurt stirred in at the end. The chili will be slightly thinner.
• Green chiles: Use canned diced jalapeños for more heat, or a roasted poblano pepper.

For a thicker bean soup, try our white bean and ham soup.

How to Make White Bean Chicken Chili

Step 1: Brown the Chicken

Set a large Dutch oven or heavy pot over medium-high heat and add the 1 tbsp olive oil. When the oil shimmers, add the chicken pieces and cook for about 5 minutes, turning occasionally, until the outside is no longer pink.

The chicken will finish cooking later, so you just want a quick sear here. A few golden spots on the pieces add a lot of flavor to the broth.

Step 2: Sauté the Aromatics

Reduce the heat to medium. Add the diced onion and cook for 3 to 4 minutes, stirring often, until softened and translucent. Stir in the 3 minced garlic cloves and cook for 30 seconds more, just until fragrant.

If there are dark bits stuck to the pot from the chicken, a splash of broth now will help loosen them while you stir. Those bits carry all the browned flavor.

Step 3: Simmer the Chili

Pour in the 4 cups chicken broth, then add both cans of drained beans, the can of green chiles, 1 tsp cumin, 1 tsp oregano, ½ tsp salt, and ¼ tsp black pepper. Stir everything together, then use a potato masher or the back of a spoon to mash about half of the beans against the side of the pot. This is what gives the chili its creamy texture without any flour or cream.

Bring the chili to a gentle boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 10 to 12 minutes, stirring now and then, until the chicken is fully cooked and the broth has thickened a bit.

Step 4: Ladle and Garnish

Take the pot off the heat and add the 4 oz cubed cream cheese. Stir until it melts completely into the chili, making it silky and rich. Squeeze in a little lime juice from a wedge or two and taste for salt, adding more if needed.

Ladle the chili into bowls and top with fresh cilantro, extra lime, and a handful of crushed tortilla chips if you like some crunch. Serve it right away while hot and creamy.

Tips for the Best Creamy Chili

• Use chicken thighs if you can. They stay tender even after simmering and hold up better than breasts.
• Mashing the beans is not optional. It’s the trick that thickens the broth without a roux. For an even smoother chili, give it a few quick pulses with an immersion blender before adding the cream cheese.
• Let the cream cheese sit out for 20 minutes before you start cooking. Cold cream cheese can clump and take much longer to melt into the hot broth.
• Leftovers will be even thicker the next day. When reheating, stir in a splash of broth or water to loosen it back up.

Storing Leftovers

• Refrigerate: Keep leftovers in an airtight container in the fridge for up to 4 days. The chili thickens as it sits, so add a little broth when you reheat it.
• Reheating: Warm gently in a saucepan over medium-low heat, stirring often, or microwave individual bowls in 30-second bursts, stirring between each.
• Freeze: Freeze the chili without the cream cheese for up to 3 months. Thaw overnight in the fridge, then bring to a simmer and stir in fresh cream cheese before serving.

What to Serve with White Bean Chicken Chili

Warm, crumbly cornbread or a big pile of tortilla chips for scooping. A simple green salad with a lime vinaigrette cuts through the richness of the chili. For something crunchy, a quick cabbage slaw with cilantro and lime juice works beautifully.

Frequently Asked Questions

Can I use dry beans instead of canned?

Yes, but you’ll need to soak and cook them separately first. The chili itself doesn’t cook long enough to soften dry beans.

How do I make this in a slow cooker?

Brown the chicken and aromatics on the stovetop, then transfer everything except the cream cheese to a slow cooker. Cook on low for 4 to 6 hours. Stir in the cream cheese at the end.

Can I freeze leftover chili?

Yes, but freeze it without the cream cheese. Dairy can separate when thawed. Add fresh cream cheese after reheating.

Is this chili gluten-free?

It is, as long as you use a gluten-free broth and check that your canned ingredients have no added thickeners.

White Bean Chicken Chili Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 360

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 (15-oz) cans white beans, drained and rinsed
• 1 (4-oz) can diced green chiles
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 4 oz cream cheese, softened and cut into cubes
• Lime wedges and fresh cilantro, for serving

Method

 

1. Heat oil in a large pot over medium-high heat. Add chicken and cook 5 minutes, turning occasionally, until no longer pink on the outside.
2. Reduce heat to medium. Add onion and cook 3 to 4 minutes until soft. Stir in garlic and cook 30 seconds.
3. Add broth, beans, green chiles, cumin, oregano, salt, and pepper. Mash about half the beans against the side of the pot. Bring to a boil, then simmer uncovered 10 to 12 minutes until chicken is cooked through and broth thickens slightly.
4. Remove from heat. Stir in cream cheese until melted. Add lime juice to taste. Serve with cilantro, lime, and tortilla chips.

Notes

For a thinner chili, add more broth. Cream cheese can be replaced with ½ cup sour cream stirred in at the end; the chili will be a little thinner. If the chili gets too thick after storing, just add a splash of broth when reheating.