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Warm bowl of creamy white bean chicken chili topped with sour cream, sliced avocado, fresh cilantro, lime, and crisp tortilla strips

Creamy White Bean Chicken Chili

Tender shredded chicken, creamy Cannellini beans, and fire-roasted green chiles simmered in a velvety, cumin-spiced broth. Naturally thickened with mashed beans and finished with melted cream cheese in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Aromatic Base
  • 1 tbsp olive oil or avocado oil
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 3 cups shredded cooked chicken breast rotisserie chicken or cooked chicken breast, shredded fine
Beans, Chiles & Savory Broth
  • 2 cans (15 oz each) Cannellini beans or Great Northern beans, rinsed and drained
  • 2 cans (4 oz each) diced mild green chiles undrained, adds earthy mild heat
  • 4 cups low-sodium chicken broth or homemade chicken stock
  • 1 cup frozen sweet corn kernels optional, adds pleasant sweet crunch
  • 1 1/2 tsp ground cumin warm earthy spice
  • 1 tsp dried oregano preferably Mexican oregano
  • 1/2 tsp chili powder adds subtle smoky warmth
  • 1 tsp kosher salt adjust to taste
  • 1/2 tsp freshly ground black pepper
Creamy Finishing & Toppings
  • 4 oz cream cheese softened and cubed, or 1/2 cup sour cream
  • 1 large fresh lime juiced into pot (about 1 tbsp)
  • 1/4 cup fresh cilantro leaves chopped, for garnish
  • 1 medium avocado diced, for serving
  • 1 cup crispy tortilla chips or strips for salty crunch

Equipment

  • 5 to 6-Quart Dutch Oven or Heavy Soup Pot distributes heat evenly for simmering
  • Flat Wooden Spoon or Potato Masher for mashing beans against the pot side to thicken naturally
  • Deep Soup Ladle for serving hot chili into bowls

Method
 

  1. Heat 1 tablespoon olive oil in a 5 to 6-quart Dutch oven over medium heat. Add the diced yellow onion and cook for 4 to 5 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
    Diced yellow onions and minced garlic gently sautéing in shimmering olive oil in an enameled Dutch oven
  2. Stir in both cans of diced green chiles with their juices, ground cumin, dried oregano, chili powder, kosher salt, and black pepper. Cook for 1 minute to bloom the spices, then pour in 4 cups of low-sodium chicken broth.
    Adding diced green chiles, ground cumin, oregano, and pouring in golden chicken broth to the Dutch oven
  3. Add the drained Cannellini beans, shredded cooked chicken breast, and sweet corn into the pot. Bring the liquid to a gentle boil over medium-high heat, then lower the heat to medium-low and simmer uncovered for 10 minutes.
    Stirring shredded chicken breast, plump white Cannellini beans, and sweet corn into the simmering green chile broth
  4. Use the back of a wooden spoon or a handheld potato masher to press about one-third of the white beans against the inner wall of the pot. Stir thoroughly. As the crushed beans disperse, their natural starches instantly thicken the broth into a rich, luscious base.
    Mashing some tender white beans against the side of the Dutch oven with a wooden spoon to naturally thicken the chili
  5. Reduce the heat to low. Add the softened cream cheese cubes into the hot chili. Whisk or stir gently for 2 to 3 minutes until the cream cheese melts completely into the broth with no white specks remaining. Squeeze in the fresh lime juice.
    Swirling cubes of cream cheese and sour cream into the warm white bean chicken chili until completely smooth and velvety
  6. Taste and add an extra pinch of salt if desired. Ladle the hot white bean chicken chili into warm soup bowls. Crown each serving with fresh chopped cilantro, sliced avocado, crunchy tortilla strips, and an extra wedge of lime.
    Ladling thick creamy white bean chicken chili from the pot into a ceramic bowl ready to be served with fresh toppings

Notes

Use pre-cooked rotisserie chicken breast to get this chili on the table in just 30 minutes without having to boil raw poultry.
Be sure to soften the cream cheese at room temperature before adding. Whisking softened cream cheese into low-heat broth prevents curdling and creates a silky, smooth texture.
Mashing a cup of beans against the pot wall is the secret to a thick, cozy soup base without using flour roux or heavy cornstarch.
Store leftovers in an airtight container in the refrigerator for up to 4 days. As the chili chills, the beans absorb liquid—stir in 2 to 3 tablespoons of chicken broth when reheating over low heat.