Last winter, I came home from a particularly cold evening walk and wanted something warming that didn’t require hours in the kitchen. That’s when I threw together this cozy white bean chicken chili, and it’s been a staple ever since. The creamy texture from the beans, the subtle heat from green chiles, and tender chunks of chicken make this dish so satisfying.
What I love most is how forgiving this recipe is. Whether you make it in your crockpot while you’re at work or whip it up quickly in an Instant Pot, it always turns out delicious. Unlike traditional red chili, this version is milder and creamier, perfect for those nights when you want comfort without overwhelming spice. Ready in about 45 minutes on the stovetop or even easier in a slow cooker, this easy white bean chicken chili works for busy weeknights and lazy weekends alike.
Why You’ll Love This White Bean Chicken Chili
This isn’t your typical heavy, tomato-based chili. The cozy white bean chicken chili has a lighter yet equally satisfying feel. The creaminess comes from the beans themselves, which break down slightly during cooking and create a naturally thick base. I’ve made this dozens of times, and every single person who tries it asks for the recipe.
The flavor profile balances beautifully. You get earthiness from cumin, brightness from lime, and just enough heat from green chiles to keep things interesting without overwhelming anyone at the table. It’s also incredibly versatile – serve it as a main course with cornbread, or make it a topping for baked potatoes.
Time commitment is minimal. Active cooking time is only about 15 minutes, and then everything simmers together while you relax. If you’re using a crockpot, you can literally set it and forget it for the day.
Ingredients You’ll Need
For the Base:
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
- 3 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
- 4 cups (950ml) low-sodium chicken broth
- 2 cans (4 oz each) diced green chiles
- 1 large onion, diced (about 1.5 cups)
- 4 cloves garlic, minced
- 2 tbsp olive oil
For the Seasoning:
- 2 tsp ground cumin
- 1.5 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
For the Creamy Finish:
- 1 cup (240ml) sour cream or Greek yogurt
- 4 oz (115g) cream cheese, softened
- Juice of 1 lime
For Serving:
- Shredded Monterey Jack or cheddar cheese
- Fresh cilantro, chopped
- Sliced jalapeños
- Tortilla chips or strips
- Avocado slices
Substitutes: If you can’t find green chiles, use 1 large poblano pepper, roasted and diced. For a dairy-free version, replace sour cream with coconut cream and skip the cream cheese (add an extra can of beans and mash some for thickness). Chicken thighs work better than breasts if you want extra tender, juicy meat.
How to Make Easy White Bean Chicken Chili (Stovetop Method)
Step 1: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add diced onion and cook for 4-5 minutes until softened and translucent, stirring occasionally.
Step 2: Add minced garlic, cumin, oregano, smoked paprika, and cayenne pepper (if using). Stir constantly for 30-45 seconds until fragrant. Don’t let the garlic burn.
Step 3: Season chicken pieces with salt and pepper, then add them to the pot. Cook for 2-3 minutes on each side until lightly browned. They don’t need to be fully cooked at this stage.
Step 4: Pour in chicken broth and add green chiles. Bring the mixture to a boil over high heat.
Step 5: Reduce heat to medium-low and add white beans. Simmer uncovered for 25-30 minutes, stirring occasionally. The chicken should be fully cooked and easy to shred.
Step 6: Remove chicken pieces with tongs and shred them using two forks. Return shredded chicken to the pot.
Step 7: Turn heat to low. Add softened cream cheese and stir until completely melted and incorporated into the broth, about 2 minutes.
Step 8: Remove pot from heat. Stir in sour cream and lime juice until the chili becomes creamy and smooth. Taste and adjust seasoning with additional salt, pepper, or lime juice.
Step 9: Let the chili rest for 5 minutes before serving. This allows flavors to meld and the texture to thicken slightly.
Step 10: Ladle into bowls and top with shredded cheese, cilantro, jalapeños, and tortilla chips.
White Bean Chicken Chili Crockpot Instructions
The slow cooker version might be even easier than the stovetop method. Perfect for those mornings when you want dinner ready when you walk through the door.
Step 1: Sauté onion and garlic with spices in a skillet over medium heat for 3-4 minutes. This step isn’t mandatory but adds depth of flavor.
Step 2: Transfer sautéed mixture to your slow cooker. Add chicken breasts (whole or cut into large chunks), white beans, green chiles, and chicken broth.
Step 3: Cover and cook on low for 6-7 hours or high for 3-4 hours. The chicken should be tender enough to shred easily with a fork.
Step 4: Remove chicken and shred it. Return to the crockpot.
Step 5: Add cream cheese and stir until melted, about 5 minutes with the lid on.
Step 6: Switch to warm setting or turn off the crockpot. Stir in sour cream and lime juice.
Step 7: Let it sit for 10 minutes before serving. The residual heat will meld everything together beautifully.
The white bean chicken chili crockpot method is ideal if you’re hosting or need to keep the chili warm for hours. It stays at the perfect serving temperature without drying out, unlike stovetop versions that can overcook.
White Bean Chicken Chili Instant Pot Method
For those evenings when you need dinner fast, the Instant Pot delivers this chicken white bean chili in under 30 minutes total.
Step 1: Set Instant Pot to sauté mode. Add olive oil and heat for 1 minute.
Step 2: Add onion and cook for 3 minutes until softened. Add garlic and spices, cook for 30 seconds.
Step 3: Add chicken (cut into 2-inch pieces), beans, green chiles, and chicken broth. Stir to combine.
Step 4: Lock the lid and set to high pressure for 10 minutes. Make sure the valve is set to sealing.
Step 5: When cooking completes, let pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
Step 6: Open lid carefully. The chicken should be tender. Shred it directly in the pot using two forks.
Step 7: Switch back to sauté mode. Add cream cheese and stir until melted, about 2 minutes.
Step 8: Turn off Instant Pot. Stir in sour cream and lime juice until smooth and creamy.
The white bean chicken chili instant pot method is my go-to when I forget to plan ahead. From start to finish, including prep time, you’re looking at about 35 minutes. That’s faster than most takeout orders, and infinitely more satisfying.
This method also intensifies flavors since the pressure cooking locks everything in. I find the Instant Pot creates an especially rich, cohesive broth that tastes like it simmered all day.
Tips for the Best Cozy White Bean Chicken Chili
Use chicken thighs instead of breasts for juicier, more flavorful meat. Thighs don’t dry out as easily during longer cooking times, and they have more natural flavor. I switched to thighs years ago and never looked back.
Don’t skip the lime juice. It might seem like a small detail, but that acidic brightness at the end balances all the rich, creamy elements. Without it, the chili can taste a bit flat.
Mash some of the beans if you want an even thicker consistency. Before adding the cream cheese, take a potato masher and roughly mash about one-third of the beans against the side of the pot. This releases their starch and creates a naturally creamy texture.
Let it rest before serving. Just 5-10 minutes off the heat allows the flavors to settle and the chili to thicken. It’s worth the wait.
Add cream cheese and sour cream at the end. If you add them too early or let them boil, they can separate and create a grainy texture. Always add these ingredients when the heat is low or after you’ve turned it off completely.
Toast your spices for deeper flavor. If you have an extra minute, toast the cumin, oregano, and paprika in a dry skillet for 30 seconds before adding them. This wakes up their essential oils and makes the spice flavor more pronounced.
For more cozy comfort food ideas, check out this hearty beef stew or loaded baked potato soup.
Serving Suggestions
The toppings are where you can really make this dish your own. I always set up a topping bar when I’m serving this to a crowd, and everyone loves customizing their bowls.
Cheese is non-negotiable for me. I prefer Monterey Jack because it melts beautifully and has a mild flavor that doesn’t compete with the chili. Sharp cheddar works too if you want more tang.
Fresh cilantro adds brightness and a pop of color. If you’re one of those people who thinks cilantro tastes like soap (it’s genetic, I feel for you), use fresh parsley instead.
Avocado slices or guacamole provide cool creaminess that contrasts nicely with the warm chili. Sometimes I’ll dice the avocado and toss it with lime juice and salt to make a quick salsa.
Tortilla strips add crunch. You can buy them, but it’s easy to make your own. Just cut corn tortillas into strips, toss with oil and salt, and bake at 375°F (190°C) for 8-10 minutes until crispy.
Pair This With
This easy white bean chicken chili pairs perfectly with warm, crusty cornbread or 20-minute garlic butter shrimp as a lighter side. I also love serving it with a simple green salad dressed with lime vinaigrette to keep the citrus theme going.
For a heartier meal, serve it over rice or quinoa. The chili becomes more of a topping, and the grains soak up all that creamy, flavorful broth. This is a great way to stretch the recipe further if you’re feeding a crowd.
If you’re looking for something to follow this up with, try no-bake strawberry cheesecake cups for a light, refreshing dessert that won’t weigh you down after a filling dinner.
Storage and Reheating
This chili actually tastes better the next day after the flavors have had time to mingle. Store it in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth if it’s too thick. The microwave works too – heat in 1-minute intervals, stirring between each, until warmed through.
You can freeze this chili for up to 3 months. I recommend freezing it before adding the sour cream and cream cheese. When you’re ready to eat it, thaw overnight in the fridge, reheat, and then stir in fresh dairy at the end.
Portion it into individual containers for quick grab-and-go lunches. I do this every time I make a batch because having homemade soup ready to heat up is such a lifesaver on busy workdays.
Make It Your Own
Once you’ve made the basic version, there are endless ways to customize this chicken white bean chili.
Add corn for sweetness and texture. A cup of frozen corn kernels stirred in during the last 10 minutes of cooking adds nice pops of color and a subtle sweetness.
Use different beans. Cannellini beans are traditional, but Great Northern beans work just as well. You could even mix in some chickpeas for variety.
Increase the heat with fresh jalapeños, extra cayenne, or a dash of hot sauce. I sometimes add a chopped chipotle pepper in adobo sauce for smoky heat.
Make it vegetarian by swapping chicken for extra beans or adding diced zucchini and bell peppers. Use vegetable broth instead of chicken broth. You’ll want to reduce the cooking time since there’s no meat to tenderize.
Add spinach or kale during the last few minutes of cooking for extra nutrients. The greens wilt right into the chili and you barely notice them, but they add vitamins and a nice color.
If you enjoy experimenting with different flavor profiles, try this Thai peanut chicken bowl for something completely different but equally comforting.
Why This Recipe Works
The magic of this cozy white bean chicken chili comes down to a few key techniques. First, cooking the spices with the aromatics blooms their flavors and makes them more pronounced throughout the dish.
Second, using both cream cheese and sour cream creates layers of creaminess. The cream cheese adds body and richness, while the sour cream brings tang and a silky finish. Together, they’re better than either would be alone.
Third, adding the chicken at the beginning and then shredding it means every bite of chicken is infused with all those seasonings and broth flavors. You’re not just adding pre-cooked chicken at the end – you’re building flavor from the ground up.
The beans serve double duty. They’re obviously the star ingredient, but they also help thicken the chili as they break down slightly during cooking. This means you get a thick, hearty texture without needing to add flour or cornstarch.
Common Questions
Can I use rotisserie chicken? Absolutely. Skip steps 3-6 and just add 3 cups of shredded rotisserie chicken during step 7. This cuts your cooking time significantly and is perfect when you need dinner in a hurry.
Is this chili spicy? Not particularly. The green chiles and small amount of cayenne provide warmth rather than heat. If you’re sensitive to spice, you can skip the cayenne entirely. If you want it spicier, add more cayenne or fresh jalapeños.
Can I make this dairy-free? Yes, but it changes the character of the dish. Use coconut cream instead of sour cream and skip the cream cheese. Add an extra can of beans and mash half of them to create thickness. It won’t be quite as creamy, but it’s still delicious.
Why is my chili too thin? This usually happens if you add too much broth or don’t simmer it long enough. Let it cook uncovered for an additional 10-15 minutes to reduce the liquid. You can also mash some beans or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
Can I double this recipe? Yes, easily. Just make sure you’re using a pot that’s large enough. You may need to add 5-10 minutes to the cooking time to ensure everything heats through properly.
For more answers to cooking questions and other quick and easy meals, visit our main recipe collection.
Nutrition Information (Per Serving)
Serving size: 1.5 cups Servings per recipe: 6
- Calories: 420
- Protein: 38g
- Carbohydrates: 35g
- Fat: 14g
- Fiber: 9g
- Sodium: 680mg
This is a well-balanced meal with plenty of protein from the chicken and beans, complex carbs, and healthy fats. The fiber content keeps you full for hours. If you’re watching sodium, use low-sodium or no-salt-added beans and broth.
Final Thoughts
This cozy white bean chicken chili has earned its spot in my regular dinner rotation, and I think it’ll do the same in yours. It’s the kind of recipe you’ll make on a random Tuesday and then find yourself craving weeks later. The combination of tender chicken, creamy beans, and zesty seasonings just works.
What I appreciate most is how adaptable it is. Whether you make it in your Instant Pot on a busy weeknight, in your crockpot while you’re at work, or on the stovetop while you catch up on your favorite show, it always turns out great. And the toppings mean everyone can customize their bowl exactly how they like it.
This recipe reminds me that comfort food doesn’t have to be complicated. Sometimes the best meals are the ones that come together easily and taste like you’ve been cooking all day. Give it a try next time you need something warm, filling, and effortlessly delicious. You might just find your new favorite weeknight dinner.
Recipe Summary:
- Prep time: 15 minutes
- Cook time: 30-45 minutes (stovetop), 3-7 hours (crockpot), 25 minutes (Instant Pot)
- Total time: 45 minutes to 7 hours depending on method
- Difficulty level: Easy
- Servings: 6
- Equipment needed: Large pot or Dutch oven (stovetop), slow cooker (crockpot method), or Instant Pot
