Have you ever wanted a big, comforting bowl of chili without the heavy, tomato based sauce? Sometimes you just need something a little different, something creamy and savory that warms you up from the inside out. That’s exactly what this recipe is all about.
This White Bean Chicken Chili is the answer to your cozy meal dreams. It’s loaded with tender chicken, soft white beans, and a flavorful broth that gets its amazing creaminess from a little bit of cream cheese. It comes together so quickly on the stove, making it a fantastic weeknight dinner option.
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Why You’ll Love This Recipe
First off, the flavor is just incredible. The combination of poblano peppers, cumin, and smoked paprika creates a warm, earthy base. The salsa verde adds a bright, tangy kick that cuts through the richness beautifully. It’s a truly balanced dish.
It’s also incredibly simple to prepare. Even if you are new to cooking, you can absolutely make this. The steps are straightforward, and it’s a very forgiving White Bean Chili Recipe. You pretty much just add things to a pot and let it simmer.
Another great thing is how versatile it is. You can customize the toppings to your heart’s content. Think creamy avocado, extra cheese, a dollop of sour cream or yogurt, and fresh cilantro. Everyone at the table can make their bowl their own.
Plus, this White Bean Chicken Chili is a complete meal in one pot. You get your protein from the chicken and beans, and plenty of flavor from the veggies and spices. Cleanup is a breeze, which is always a bonus on a busy evening.
Ingredients
Here’s what you’ll need to gather to make this wonderful chili. The ingredients are simple and easy to find at most grocery stores. The poblano peppers add a mild warmth, but don’t worry, they are not too spicy.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded if desired and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Kosher salt and black pepper
- 1 pound boneless, skinless, chicken breasts or thighs
- 4 to 6 cups low sodium chicken broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- Avocado, cheddar cheese, and yogurt, for serving
- Lime zest and juice, for serving
Step-By-Step Instructions
We have two easy ways to make this dish. You can make a quick Stovetop White Chicken Chili for a fast dinner, or let it simmer all day in the slow cooker. Both methods deliver amazing results!
Stovetop Method
This White Chicken Chili Stove Top Easy version is fantastic for getting dinner on the table in about an hour. It is my go to method on most weeknights.
Step 1: Sauté The Veggies And Spices
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook for about 5 minutes, until it starts to soften and smell sweet. This builds the first layer of flavor for our delicious White Bean Chicken Chili.
Next, stir in the minced garlic, chopped poblano peppers, cumin, paprika, and chili powder. Add a good pinch of both salt and pepper. Let this cook for another 5 to 10 minutes. Your kitchen will start to smell absolutely amazing. This step is all about toasting the spices.
Step 2: Simmer The Chicken
Place the chicken into the pot. Pour in 4 cups of the chicken broth, and season again with a little more salt and pepper. Give everything a gentle stir. Partially cover the pot with a lid, reduce the heat to medium low, and let it simmer for about 20 minutes.
The chicken should be fully cooked through at this point. The simmering process not only cooks the chicken but also allows it to absorb all those wonderful flavors from the broth and spices.
Step 3: Shred The Chicken And Make It Creamy
Carefully remove the cooked chicken from the pot and place it on a cutting board or in a bowl. While it cools for a minute, you can get the cream cheese ready. Just pop it in the microwave for 10 to 15 seconds to soften it up.
Use two forks to shred the chicken. It should pull apart very easily. Now, add the softened cream cheese to the pot and stir it into the broth until it’s completely smooth. This is what makes the chili so rich and creamy.
Return the shredded chicken to the pot. Add the drained white beans, the salsa verde, and the shredded cheddar cheese. Stir it all together and let it cook for another 5 to 10 minutes, just until the cheese is melted and everything is heated through.
Step 4: Finish And Serve
Remove the pot from the heat and stir in the freshly chopped cilantro. If the chili seems too thick for your liking, you can add a splash of the extra chicken broth to thin it out. Give it a taste and adjust the salt and pepper if needed.
Ladle your beautiful White Bean Chicken Chili into bowls. Now for the fun part: the toppings! Add some avocado, more cheese, a spoonful of yogurt or sour cream, and an extra sprinkle of cilantro. A little bit of fresh lime zest over the top really makes all the flavors pop. Enjoy!
Slow Cooker Method
For those days when you want to set it and forget it, the slow cooker is your best friend. This method makes the chicken incredibly tender.
Step 1: Combine Ingredients In The Crockpot
In the bowl of your crockpot, combine the chopped onion, minced garlic, and chopped poblano peppers. Sprinkle the cumin, paprika, and chili powder over the top. Add the chicken breasts or thighs, then pour in 4 cups of chicken broth. Finally, add the cream cheese and season with salt and pepper.
Step 2: Cook Low And Slow
Cover the slow cooker and set it to cook on low for 6 to 7 hours or on high for 4 to 5 hours. Your house will be filled with the most comforting aroma all day long. This is the magic of slow cooking a great White Bean Chicken Chili.
Step 3: Shred And Finish
Once the cooking time is up, the chicken will be fall apart tender. Use two forks to shred it directly in the slow cooker. Stir in the drained white beans, salsa verde, shredded cheddar, and fresh cilantro until everything is well combined and the cheese is melted. It’s that easy!
Then, just like the stovetop version, ladle the chili into bowls and get creative with your favorite toppings. This is a fantastic White Bean Chili Recipe for a lazy Sunday.
How To Store Leftovers
If you have any leftover White Bean Chicken Chili, you are in for a treat because the flavors are even better the next day. Let the chili cool down to room temperature before storing.
You can store it in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a pot on the stove over medium low heat, or microwave it in a bowl until hot. You might want to add a splash of broth if it has thickened up.
Tips
Want to make things even easier? Use a rotisserie chicken. Just shred the meat and add it at the end with the beans and cheese. You’ll skip the chicken simmering step entirely.
To adjust the spice, feel free to add more jalapeño or a pinch of cayenne pepper for more heat. If you prefer it very mild, you can leave the jalapeño out completely. The poblano peppers add more flavor than heat.
Don’t skip the toppings! They add so much texture and freshness. Besides the suggestions, you could also try crushed tortilla chips, sliced green onions, or even a dash of your favorite hot sauce.
This is a great make ahead meal. The chili can be made a day or two in advance. The flavors will have more time to meld together, making it extra delicious when you’re ready to eat. This makes it a great recipe for gatherings.
Conclusion
And there you have it, a simple, comforting, and absolutely delicious White Bean Chicken Chili. It’s the kind of meal that feels like a warm hug in a bowl. It’s a wonderful change of pace from traditional red chili.
Whether you make the quick Stovetop White Chicken Chili or let it simmer in the slow cooker, you’re going to love the creamy texture and rich, savory flavor. It’s a recipe you’ll find yourself coming back to again and again. So go ahead and give this fantastic White Bean Chili Recipe a try!
FAQ
Can I Use A Different Kind Of Bean?
Yes, absolutely. While this is a White Bean Chicken Chili, you could easily substitute with cannellini beans or great northern beans. They have a similar creamy texture that works very well in this dish.
Is This Recipe Spicy?
This recipe is generally mild. The poblano peppers provide a lot of flavor with very little heat. The main source of spice is the jalapeño, which you can seed to reduce the heat or omit entirely for a non spicy version.
Can I Make This Dairy Free?
You can try! To make it dairy free, you would need to use a dairy free cream cheese alternative and your favorite brand of dairy free shredded cheese. The results might vary slightly in texture, but it should still be delicious.
What Should I Serve With This Chili?
This chili is fantastic on its own, but it’s also great with a side of warm cornbread, tortilla chips for dipping, or served over a bed of fluffy white rice. A simple green salad would also be a nice, fresh side dish.
White Bean Chicken Chili
This creamy White Bean Chicken Chili is loaded with tender chicken, soft white beans, and a flavorful broth made rich with cream cheese. It’s a quick stovetop meal for cozy weeknights.
Requirements
Ingredients
Instructions
- Sauté Veggies & Spices: Heat 2 tablespoons extra virgin olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook for 5 minutes until softened. Stir in minced garlic, chopped poblano peppers, cumin, paprika, and chili powder. Add a pinch of Kosher salt and black pepper. Cook for another 5 to 10 minutes, until fragrant.
- Simmer Chicken: Place the chicken breasts or thighs into the pot. Pour in 4 cups of low sodium chicken broth, seasoning with more salt and pepper. Partially cover the pot, reduce heat to medium-low, and simmer for about 20 minutes until chicken is cooked through.
- Shred Chicken & Creamy Base: Carefully remove cooked chicken from the pot and place on a cutting board. Shred the chicken using two forks. Add the softened cream cheese to the pot and stir until completely smooth. Return shredded chicken to the pot.
- Add Beans & Cheese: Stir in the drained white beans, salsa verde, and shredded cheddar cheese. Cook for another 5 to 10 minutes, just until the cheese is melted and everything is heated through.
- Finish & Serve: Remove the pot from heat and stir in the freshly chopped cilantro. If the chili is too thick, add a splash of the remaining chicken broth. Taste and adjust salt and pepper. Ladle into bowls and top with avocado, more cheese, a spoonful of yogurt or sour cream, and fresh lime zest and juice.
Notes
For even easier prep, use a rotisserie chicken. Simply shred the meat and add it at the end with the beans and cheese, skipping the chicken simmering step.
Adjust the spice level by adding more jalapeño or a pinch of cayenne pepper for extra heat. For a milder version, omit the jalapeño entirely. Poblano peppers primarily add flavor, not intense heat.
Don’t skip the toppings! They add wonderful texture and freshness. Consider crushed tortilla chips, sliced green onions, or a dash of your favorite hot sauce.
This chili is a great make-ahead meal. Prepare it a day or two in advance to allow the flavors to meld, making it even more delicious for gatherings.
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