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Side shot of two bowls of white chicken chili on a table
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5 from 2 votes

White Bean Chicken Chili

This creamy and easy White Bean Chicken Chili comes together on the stovetop in about 1 hour, but tastes like it's been simmering all day!
Course Dinner
Cuisine American
Keyword white bean chicken chili, white chicken chili
Prep Time 15 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 15 minutes
Servings 8 - 9 cups
Calories 348kcal
Author Blair Lonergan


  • 1 tablespoon olive oil
  • ½ cup finely diced onion
  • ½ teaspoon minced fresh garlic
  • 1 (4 ounce) can diced green chiles
  • 4 cups chicken broth, divided
  • 3 (15 ounce) cans cannellini beans, drained and rinsed, divided
  • 1 (15.25 ounce) can corn, drained
  • 1 teaspoon ground cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • 3 cups cooked, shredded chicken (I use the meat from a store-bought rotisserie chicken)
  • 4 ounces cream cheese, softened to room temperature and diced into cubes
  • Kosher salt and black pepper, to taste
  • Optional garnish: fresh limes, sour cream, avocado, grated cheese, fresh cilantro, sliced green onion, tortilla chips


  • Place 1 can of the drained and rinsed beans in a food processor or blender. Add ¼ cup of the broth and puree until smooth; set aside.
  • Heat the oil in a large Dutch oven or stockpot over medium-high heat. Add onion and sauté until soft, about 7-10 minutes. Add garlic and green chilies; cook, stirring constantly, for 1 more minute.
  • Stir in the remaining chicken broth, pureed beans, remaining 2 cans of drained and rinsed beans, corn, cumin, paprika, oregano, thyme and cayenne. Season with salt and pepper, to taste. Bring to a boil over high heat. Once the chili boils, reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes. If the chili gets too thick, cover with a lid while it continues to simmer.
  • After the chili has simmered for about 30 minutes, stir in the chicken and the cream cheese. Cook, stirring occasionally, for 5-10 more minutes (or until the cream cheese melts smoothly into the chili and the chicken is warmed through). Add a squeeze of lime juice just before serving and garnish individual bowls with desired toppings.


Store leftover chicken and white bean chili in airtight containers in the refrigerator for 3-4 days.
I do not recommend freezing the chili after you add the cream cheese. A dairy-based broth tends to "break" when thawed, giving the chili an undesirable texture when reheated. Instead, you can prepare the chili in advance through step 3. Allow the chili to cool to room temperature, store in airtight containers, and freeze for up to 3 months.
Thaw frozen chili in the refrigerator overnight. Reheat over low heat, stirring the cream cheese into the pot during the final 5-10 minutes.


Serving: 1/8 of the recipe (about 1 heaping cup) | Calories: 348kcal | Carbohydrates: 47g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 479mg | Potassium: 1089mg | Fiber: 9g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 6mg