White Chicken Chili Recipe with Creamy Texture and Mild Spices

Why You’ll Love This White Bean Chicken Chili

White Bean Chicken Chili is a go-to choice for anyone seeking a simple yet satisfying meal. With a short prep time and one-pot cooking, it comes together in about 30 40 minutes, making the easy steps like sautéing, simmering, and shredding chicken perfect for weeknight dinners and quick meal prep. This White Bean Chicken Chili delivers depth of flavor without much effort, ideal for busy days.

The dish stands out for its nutrient-dense profile, featuring lean chicken, fiber-rich white beans, and vegetables that make it high in protein, iron, and fiber. These elements support satiety and steady blood sugar while providing essential vitamins and minerals for overall wellness, appealing to diet-conscious individuals looking for a healthy option. Plus, its versatility allows easy adaptations, such as using shredded rotisserie chicken or canned beans to fit various dietary needs.

You can easily convert White Bean Chicken Chili into a vegetarian or vegan version by swapping the chicken for plant-based protein or adding more broth and vegetables for a low-calorie twist. It boasts a distinctive flavor from bright aromatics, warm spices, and a creamy white bean base that balances cumin, oregano, lime, and fresh cilantro. Overall, this recipe’s quick prep, health benefits, flexibility, and bold taste make it a dependable favorite for home cooks and families alike.

Essential Ingredients for White Bean Chicken Chili

To make this White Bean Chicken Chili, you’ll need a mix of fresh and pantry staples that create a creamy, hearty dish. Below is the complete list of ingredients with their precise measurements, ensuring you have everything for accurate preparation.

• 1 large onion, diced
• 1 tablespoon olive oil
• 2 cloves garlic, finely minced
• 2 (14.5-ounce) cans cannellini beans, drained and rinsed
• 1 (7-ounce) can diced mild green chilies
• 1 1/2 teaspoons cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 (8-ounce) package light cream cheese, cut into small cubes
• 1 1/4 cups chicken broth
• 2 (15-ounce) cans frozen corn (or canned)
• 2 1/2 cups shredded cooked chicken (from rotisserie or leftovers)
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro plus more for serving
• Optional toppings: tortilla chips or strips, Monterey Jack cheese, sliced avocado

These ingredients blend spices, beans, and vegetables to deliver a balanced, flavorful chili. For special options, go vegan by substituting chicken with tofu and using vegetable broth, or keep it gluten-free by checking labels on canned goods.

How to Prepare the Perfect White Bean Chicken Chili: Step-by-Step Guide

Getting Started with Mise en Place

First, prepare your ingredients by trimming and seasoning 1 lb boneless skinless chicken with a pinch of salt and pepper. Dice one medium onion, mince three garlic cloves, seed and chop 1 2 jalapeños, and drain and rinse two 15 oz cans of white beans. Measure spices like 1 tsp cumin, 1 tsp oregano, and 1/2 tsp chili powder, and set out 4 cups low-sodium chicken broth. For a vegan White Bean Chicken Chili, swap chicken for 2 cups cubed extra-firm tofu or shredded jackfruit and use vegetable broth to keep things simple.

Browning Aromatics

Next, heat 1 tbsp olive oil in a large pot over medium-high heat and sauté the diced onion for 4 5 minutes until translucent. Add garlic and jalapeño, cooking for 30 60 seconds until fragrant, then stir in the spices to bloom them for 20 30 seconds for deeper flavor in your White Bean Chicken Chili. This step builds a savory base that makes the dish stand out.

Cooking the Chicken: Push the aromatics aside and add the chicken breasts, searing for 2 minutes per side. Pour in 4 cups of broth and scrape the pot to deglaze, then bring to a simmer, cover, and cook on medium-low for 12 18 minutes until the chicken reaches 165°F. If using a slow cooker, brown the aromatics first and cook everything on low for 3 4 hours, or for an Instant Pot, sauté and pressure cook on high for 8 minutes with a 10-minute natural release for a hands-off approach.

Shredding and Simmering

Remove the chicken, shred it with forks, and return it to the pot along with the rinsed white beans. If you’re making a plant-based version, add tofu or jackfruit now and simmer uncovered for 8 12 minutes to blend the flavors. This White Bean Chicken Chili gains its creamy texture during this step, making it even more appealing for busy parents and home cooks.

For added creaminess, mash half a cup of beans and stir them back in, or blend briefly with an immersion blender. Add 1 cup frozen corn or 4 oz diced green chiles, then taste and adjust with salt, pepper, lime juice, and cilantro. Serve hot with toppings like avocado or another chicken casserole recipe for variety. Finally, cool and store leftovers in the fridge for reheating, as they often taste better the next day.

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Dietary Substitutions to Customize Your White Bean Chicken Chili

White Bean Chicken Chili is highly adaptable, letting you tweak it for different needs without losing its comforting appeal. For protein swaps, use boneless chicken thighs instead of breasts for richer flavor, or go vegan with 2 cups of tempeh or lentils in place of chicken. These changes help maintain the dish’s hearty texture, making it suitable for various diets.

• Shredded chicken: Replace with cubed tofu or jackfruit for a plant-based option that absorbs spices well.
• Beans: Swap cannellini for navy beans; if using dried, cook them separately to prevent overcooking.
• Vegetables: Boost nutrients by adding zucchini or carrots, sautéing them early for the best results.

For a milder version, switch jalapeños for poblanos and finish with lime and parsley. Make it creamier with coconut milk for a dairy-free twist, and ensure it’s gluten-free by avoiding thickeners. These strategies allow you to tailor White Bean Chicken Chili to seasonal ingredients or restrictions while keeping the flavors intact.

Mastering White Bean Chicken Chili: Advanced Tips and Variations

Pro Techniques for Better Flavor

To elevate your White Bean Chicken Chili, start by blooming spices in hot oil for deeper taste. Deglaze the pot after searing to add complexity, and keep a gentle simmer to avoid mushy beans. For instance, toasting cumin and oregano before adding broth makes a noticeable difference in the final dish.

Try variations like adding chipotle for smokiness or coconut milk for a creamy twist. For presentation, layer garnishes like avocado on top, and prepare ahead for meals that taste even better reheated, perfect for working professionals.

How to Store White Bean Chicken Chili: Best Practices

Proper storage keeps your White Bean Chicken Chili fresh and tasty. Cool it to room temperature within two hours and refrigerate in airtight containers for 3 4 days, storing garnishes separately. For longer storage, freeze in portions for up to 3 4 months, labeling with the date for easy meal planning.

When reheating, thaw overnight and warm on the stove with a bit of broth to maintain texture. This method works well for meal prep, ensuring you have a quick, flavorful option ready. Leftovers often improve as flavors meld, making it ideal for batch cooking.

FAQs: Frequently Asked Questions About White Bean Chicken Chili

White Bean Chicken Chili

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• Author: Brandi Oshea
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Gluten-Free

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Description

🌶️ This White Chicken Chili offers a comforting bowl of creamy texture blended with mild spices, perfect for a satisfying meal at any time.
🍽️ Enjoy a balanced dish rich in protein and flavor, with fresh ingredients that bring warmth without overwhelming heat.

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Ingredients

– 1 large onion, diced

– 1 tablespoon olive oil

– 2 cloves garlic, finely minced

– 2 (14.5-ounce) cans cannellini beans, drained and rinsed

– 1 (7-ounce) can diced mild green chilies

– 1 1/2 teaspoons cumin

– 1/2 teaspoon paprika

– 1/2 teaspoon oregano

– 1/2 teaspoon coriander

– 1/4 teaspoon cayenne pepper

– Salt and pepper to taste

– 1 (8-ounce) package light cream cheese, cut into small cubes

– 1 1/4 cups chicken broth

– 2 (15-ounce) cans frozen corn (or canned)

– 2 1/2 cups shredded cooked chicken (from rotisserie or leftovers)

– 1 tablespoon fresh lime juice

– 2 tablespoons fresh cilantro plus more for serving

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Instructions

1-Getting Started with Mise en Place: First, prepare your ingredients by trimming and seasoning 1 lb boneless skinless chicken with a pinch of salt and pepper. Dice one medium onion, mince three garlic cloves, seed and chop 1 2 jalapeños, and drain and rinse two 15 oz cans of white beans. Measure spices like 1 tsp cumin, 1 tsp oregano, and 1/2 tsp chili powder, and set out 4 cups low-sodium chicken broth. For a vegan White Bean Chicken Chili, swap chicken for 2 cups cubed extra-firm tofu or shredded jackfruit and use vegetable broth to keep things simple.

2-Browning Aromatics: Next, heat 1 tbsp olive oil in a large pot over medium-high heat and sauté the diced onion for 4 5 minutes until translucent. Add garlic and jalapeño, cooking for 30 60 seconds until fragrant, then stir in the spices to bloom them for 20 30 seconds for deeper flavor in your White Bean Chicken Chili. This step builds a savory base that makes the dish stand out.

3-Cooking the Chicken: Push the aromatics aside and add the chicken breasts, searing for 2 minutes per side. Pour in 4 cups of broth and scrape the pot to deglaze, then bring to a simmer, cover, and cook on medium-low for 12 18 minutes until the chicken reaches 165°F. If using a slow cooker, brown the aromatics first and cook everything on low for 3 4 hours, or for an Instant Pot, sauté and pressure cook on high for 8 minutes with a 10-minute natural release for a hands-off approach.

4-Shredding and Simmering: Remove the chicken, shred it with forks, and return it to the pot along with the rinsed white beans. If you’re making a plant-based version, add tofu or jackfruit now and simmer uncovered for 8 12 minutes to blend the flavors. This White Bean Chicken Chili gains its creamy texture during this step, making it even more appealing for busy parents and home cooks.

5: For added creaminess, mash half a cup of beans and stir them back in, or blend briefly with an immersion blender. Add 1 cup frozen corn or 4 oz diced green chiles, then taste and adjust with salt, pepper, lime juice, and cilantro. Serve hot with toppings like avocado or another chicken casserole recipe for variety. Finally, cool and store leftovers in the fridge for reheating, as they often taste better the next day.

Notes

🌿 Use rotisserie chicken for a quick meal.
🧀 Substitute light cream cheese with Neufchatel for a similar creamy texture.
🌽 Frozen corn can be used directly without thawing for convenience.

• Prep Time: 10 minutes
• Simmering time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 320 kcal
• Sugar: 4 g
• Sodium: 640 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 6 g
• Protein: 28 g
• Cholesterol: 55 mg

Keywords: white chicken chili, creamy chili, mild chili, chicken chili recipe