Warm up with this easy White Bean Chicken Chili recipe—creamy, healthy, and packed with flavor. Perfect for weeknights, meal prep, or feeding a crowd. Instant Pot, slow cooker, and stovetop options!
Easy White Bean Chicken Chili Recipe – Healthy and Delicious
There’s nothing like a big bowl of White Bean Chicken Chili to warm your bones on a chilly evening (or when you just need a cozy, comforting meal). This recipe is one of my favorites because it’s budget-friendly, healthy, and ridiculously easy to make—no matter your cooking experience.
I live in a house of picky eaters, and this dinner (along with its plant-based cousin, White Bean Chili) is a winner. Whether I’m meal prepping for the week, throwing together a quick weeknight dinner, or making a big batch for friends and family, this chili never disappoints.
Beans are so budget-friendly and delicious. If you’re trying to save money and eat healthy, you need a few good chili recipes in your collection. Let’s dive into what makes this the best White Chicken Chili, along with all my personal tips to make it as creamy, flavorful, and satisfying as possible.
White Bean Chicken Chili
Warm up with this easy White Bean Chicken Chili recipe—creamy, healthy, and packed with flavor. Perfect for weeknights, meal prep, or feeding a crowd.
Ingredients
- 1 1/2 lbs chicken thighs*
- 2 (15 oz) cans cannellini beans or Great Northern beans, drained and rinsed**
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (4 oz) can diced green chilies
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional for extra heat)
- 1 tsp salt (to taste)
- 1/4 tsp pepper (to taste)
Optional:
- 1 bell pepper, seeded and diced
- 1 jalapeño, seeded and diced (adjust based on your spice tolerance)
- 1-2 zucchini or summer squash, diced
- 2 cups corn, (fresh or frozen)
- 4 oz cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
Toppings:
- Sour cream
- Cheddar or Monterey jack cheese, shredded
- Cilantro, chopped
- Green onion, chopped
- Avocado, sliced
- Guacamole
- Jalapeño, pickled or fresh
Instructions
No matter how you decide to cook this chili, it’s going to be delicious. I’m giving you three different ways to make it, so pick whatever works best for your schedule and cooking style!
Stovetop Directions (Quick & Easy)
- Sauté the aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion (and any optional vegetables except corn), cooking for about 5 minutes until softened. Stir in the garlic, jalapeño, and spices, cooking for another minute, until fragrant.
- Add the chicken & broth: Pour in the broth and green chilies. Add the chicken (if using raw) and bring the mixture to a simmer.
- Simmer & shred: Cover and let simmer for 20-25 minutes until the chicken is fully cooked. Remove the chicken, shred it with two forks, and return it to the pot.
- Make it creamy: Stir in the cream cheese and sour cream (if using) until smooth.
- Add the beans & serve: Toss in the canned beans (and corn, if using), stirring everything together. Let it cook for another 5 minutes, then serve with your favorite toppings!
Crockpot Method (Slow Cooker Option)
- Add everything except the dairy to your slow cooker.
- Cover and cook on LOW for 6-7 hours or HIGH for 4 hours.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the cream cheese and sour cream (if using) until melted and smooth.
- Serve warm with toppings!
Instant Pot Method (Pressure Cooker Option)
- Use the sauté function to cook the onions (and any optional vegetables except corn) and garlic for a few minutes.
- Add the chicken, broth, green chilies, beans, and seasonings.
- Seal the Instant Pot and cook on high pressure for 12 minutes.
- Quick-release the pressure, shred the chicken, and stir in the cream cheese and sour cream (and corn, if using).
- Serve with toppings and enjoy!
Notes
*Protein
Use chicken breasts or chicken thighs, or use shredded meal-prepped chicken or rotisserie chicken for a shortcut.
**Beans
To use dry beans, cook them ahead of time using the instructions here, or learn how to make white bean chili using dry beans here.
Make it Vegetarian or Vegan
For vegetarian chili, omit the chicken and use vegetable broth. To make it vegan, you should also omit the dairy ingredients and toppings and use the plant-based toppings instead!
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 496Total Fat 28gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 15gCholesterol 143mgSodium 1143mgCarbohydrates 33gFiber 9gSugar 7gProtein 34g
What to Serve with White Chicken Chili?
This creamy white chicken chili is fantastic on its own, but here are some amazing pairings:
Cornbread – Sweet & Buttery Goodness:
A slice of freshly baked cornbread offers a delightful contrast to the savory chili. Its slightly sweet and crumbly texture complements the rich, spiced broth perfectly, making it a classic pairing that elevates the meal.
Tortilla Chips – Adds Crunch and Texture:
Crispy tortilla chips are an ideal side, adding an extra layer of crunch to every bite. Whether you dip them into the chili or sprinkle them on top, I love the texture contrast and salty crunch they add to my chili.
Rice or Quinoa – Makes it Extra-Filling:
Adding a serving of rice or quinoa not only rounds out the meal but also absorbs the delicious flavors of the broth and chili. These grains boost the dish’s heartiness, making it more budget-friendly and satisfying. It’s perfect for both lunch and dinner.
A Side Salad – For an Extra Boost of Nutrients:
Consider pairing the chili with a side salad of lettuce, tomatoes, shredded carrots, and homemade ranch dressing. The vegetables offer additional vitamins and minerals, creating a balanced and colorful plate.
Tips for the Best White Chicken Chili
Use these tips to personalize your chili and make it your favorite version of White Chicken Chili!
How to Make it Extra Creamy
Blend for Texture:
For a thicker, creamier consistency, consider blending half of the beans with a small amount of chicken broth before incorporating them into the pot. This method naturally thickens the chili while adding a subtle layer of flavor and texture that enriches the whole dish.
Choose Your Dairy Wisely:
Full-fat cream cheese yields the creamiest chili, melting luxuriously into the broth. However, if you’re aiming for a lighter version, substitute the sour cream (or homemade yogurt!) with Greek yogurt. The yogurt provides similar creaminess with a slightly tangy finish.
Shortcuts for Busy Nights
Don’t have time for a fully homemade dinner? No worries. You can still make a nourishing meal with these simple shortcuts.
Use Rotisserie Chicken:
When time is of the essence, using rotisserie or meal-prepped chicken saves you valuable minutes. It’s pre-cooked and packed with flavor, which means you get the tender, succulent meat without the extra cooking step.
Pre-Prepped Ingredients:
Using frozen chopped onions and peppers significantly reduces your prep time. These time-saving options ensure that you can whip up this delicious meal even on your busiest nights. Personally, I try to keep frozen onions and bell peppers on hand for all kinds of meals.
Slow Cooker:
The slow cooker method is a fantastic hands-off option. Simply add your ingredients in the morning, set the cooker, and let the flavors develop throughout the day. This technique is perfect for meal prepping or when you prefer to come home to a hot and ready-made meal.
How to Thicken White Chicken Chili
Simmer Uncovered:
If you are cooking your chili on the stovetop, allow it to simmer uncovered for an extra 10-20 minutes at the end of the cooking process. This method naturally evaporates excess liquid, thickening the broth while intensifying the flavors.
Cornstarch Slurry Technique:
For a quick thickening option, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir this into the white chicken chili and let it cook for a few minutes until the desired thickness is achieved.
Thicken with Tapioca Starch:
Alternatively, you can whisk 2 tablespoons of tapioca flour or starch (they are the same thing – just different names) with 3 tablespoons of water to create a slurry. Use this the same way that you use the cornstarch slurry.
Boost it With Extra Cheese:
Add an extra handful of shredded cheese towards the end of cooking. This can also thicken the dish naturally as the cheese melts and blends with the broth.
Spicy or Mild? Your Choice!
Customize the Heat:
Adjust the amount of jalapeño, cayenne, or even red pepper flakes based on your personal heat tolerance. If you’re a spice enthusiast, don’t be afraid to add a bit more; if you prefer a milder flavor, simply reduce these ingredients and rely on the other spices to deliver a complex flavor profile.
I always serve chili with hot sauce so everyone can adjust the chili to their liking.
Gluten-Free & High Protein Version
Naturally Gluten-Free:
This chili is inherently gluten-free, making it a safe option for those with gluten sensitivities—as long as you verify that your chicken broth and seasonings do not contain hidden gluten.
Boost the Protein:
For an even higher protein content, consider increasing the amount of chicken or adding an extra can of beans. This tweak not only amplifies the nutritional benefits but also creates a heartier, more satisfying dish that’s perfect after a strenuous workout or a long day.
Storage & Meal Prep
Can You Freeze White Bean Chicken Chili?
Yes, this chili freezes beautifully, making it an ideal candidate for meal prepping. Once the chili has cooled completely (ideally overnight in the refrigerator) transfer it to an freezer-friendly, airtight container. It can be stored in the freezer for up to 3 months, allowing you to enjoy a homemade, nutritious meal even on your busiest days.
How to Store & Reheat
Refrigerator Storage:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This method preserves the freshness and flavor of the white chicken chili while allowing the ingredients to meld together even more.
Personally, I think chili tastes even better the day after cooking, because the flavors meld together all night.
Reheating Tips:
When reheating, choose either the stovetop or microwave. If you find the chili has thickened too much in the fridge, simply add a splash of broth or water while heating. Stir frequently to ensure even warming and to restore that creamy consistency you achieved during cooking.
More Popular Recipes:
If you love this White Chicken Chili, here are some other popular meals you might enjoy:
White Bean Chili
A lighter, creamier take on classic chili, packed with tender beans and rich flavors.
Learn How to Cook Dry Beans
To use dry beans in your chili, cook them ahead of time using the instructions here, or learn how to make white bean chili using dry beans here.
Classic Chili
My instant pot chili recipe over at Kitchen Stewardship is made with real food, and it is my favorite seasonal fall chili recipe to make and eat when the weather turns cold.