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Looking for a comforting yet lighter chili to warm up your dinner table? This creamy white bean chicken chili recipe blends ground chicken, creamy cannellini beans, zesty lime, and gentle heat for a dish you’ll reach for again and again. In under an hour, you get the heartiness of classic chili, but with a bright, fresh twist.
Chili is a favorite for cold days! For a more traditional version than this cannellini bean chili, you’ll love this satisfying Crock Pot Chili. Or put a different spin on your chili with this Chili Cornbread Casserole.
Why you’ll love this creamy white chicken chili recipe!
If you love hearty chili but you’re looking for something a little bit different, you’ll flip for this white bean chicken chili recipe. My kids request this, along with my Taco Soup Recipe, all winter long!
And I love this recipe too because it’s on the table in well under an hour and the chili freezes beautifully, so we can have a quick and delicious dinner another time. That’s a weeknight win!
- Hearty and cozy: Like my Texas Chili, this recipe is protein-packed and satisfying without being heavy.
- Super creamy: My secret to creating creamy chili is pureeing some of the beans to create a super creamy and satisfying savory chicken chili.
- Comforting flavors: With well-balanced spices and aromatics and plenty of chicken flavor, this soup feels like a warm hug on a cold day!
- The best leftovers: It stores, reheats, and freezes beautifully. (Here are some of my favorite ways to use leftover chili!)
- Put your own spin on it: Add a dollop of sour cream, a squeeze of lime or any of your favorite chili toppings for white bean and chicken chili. Everyone can put together their own perfect bowl!
Ingredient Notes
See the recipe card below this post for a full list of ingredients and instructions.
- Aromatics – Onions are a must in any chili recipe and garlic helps create a nice base flavor.
- Ground chicken – You could substitute shredded chicken, rotisserie chicken, or ground turkey here with similar results if you prefer. It’s a great way to use up leftover chicken!
- Ground spices – Cumin and smoked paprika for a nice smoky undertone.
- Diced green chilis – These come in mild or spicy versions, so choose whenever you prefer.
- Cannellini beans – I love cannellini bean chili, but you can also use another type of canned beans like navy beans, white kidney beans, or great northern beans.
- Frozen corn – Fresh sweet corn works well too when it’s in season.
- Lime juice – Use freshly squeezed lime juice if possible!
Variations
- Use rotisserie chicken: Skip the ground chicken. Shred rotisserie chicken with a fork and stir it in during the last few minutes of simmering.
- Make it richer: Pour in some heavy cream or melt in cream cheese for a richer white bean chili.
- Swap the chicken for turkey: I’ve made this recipe with ground turkey too and it works very well!
How to Make White Bean Chicken Chili
- Sauté: In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot and begins to shimmer, add the onion and garlic cloves. Sauté for 5 to 6 minutes or until softened.
- Brown: Add the ground chicken, salt, pepper, cumin, and smoked paprika. Continue to cook until the chicken is browned and cooked through about 8 to 10 minutes.
- Add Chilies and Blend Beans: Reduce the heat to low, and add the diced green chilies. In a food processor or blender, add one can of the beans in addition to the drained liquid from the second can. Blend until smooth. You can add some of the chicken stock to thin it out if necessary.
- Add Next Ingredients: Add the pureed beans, drained beans, corn, and stock to the pot, and bring the mixture to a simmer.
- Simmer: Cook for 10 to 15 minutes until the flavors have melded together.
- Finish: Stir in the lime juice and fresh cilantro, then adjust the seasonings with more salt and pepper, if desired. Serve with desired toppings such as Greek yogurt, tortilla chips, or shredded Monterey jack or cheddar cheese!
Serving Suggestions
White bean chicken chili makes a fantastic one-bowl meal, but I love to serve it a variety of toppings and other accompaniments:
- Sour cream or Greek yogurt
- Shredded cheese, like a Mexican blend, cheddar, or Monterey Jack
- Sliced or diced avocado
- Fresh cilantro
- Lime wedges for an extra squeeze of brightness
- Tortilla chips or tortilla strips to put on top of the chili
- Diced jalapeños or pickled jalapeños
- Green onions
- Crusty bread or cornbread, like my Classic Homemade Cornbread, Skillet Cornbread or Cornbread Muffins, are also great with this white chicken cannellini bean chili.
Storage + Reheating
Chili makes great leftovers! It tastes even better the next day. Store and reheat on busy weeknights.
Refrigerator: Store in an airtight container for up to 3 days.
Freezing: Portion into freezer-safe containers or heavy-duty freezer bags. Freeze up to 3 months. Thaw overnight in fridge.
Reheating: Heat on the stove over medium, stirring gently; add a splash of broth if it’s too thick. In microwave, reheat in 30‑second intervals, stirring in between each interval.
Frequently Asked Questions
Pureeing a portion of the beans and stirring it back into the pot helps thicken this white bean chicken chili recipe, giving it a rich, creamy texture. You can also stir in sour cream or Greek yogurt.
You can use dried beans in this recipe, but you will need to cook them first. About 1 cup of dried white beans will give you what you need for this white chili recipe.
I like cannellini beans in this chili because they are so creamy, but if you want a bean that holds its shape a bit better, try great northern or navy beans.
If you want the chili to be thicker, you can let it simmer longer until it reaches your desired thickness or stir in sour cream or Greek yogurt.
More Cozy Chicken Recipes
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White Bean Chicken Chili
Equipment
- 1 Large pot
- 1 Food processor or blender
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 2-3 cloves garlic, minced
- 1 pound ground chicken
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 (5.5-ounce) diced green chilis
- 2 (15.5-ounce) cans cannellini beans
- 1 ½ cups frozen corn
- 2 cups chicken stock
- 2 tablespoons lime juice
- ¼ cup chopped fresh cilantro
Instructions
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot and begins to shimmer, add the onion and garlic cloves. Sauté for 5 to 6 minutes until softened. Add the ground chicken, salt, pepper, cumin, and smoked paprika. Continue to cook until the chicken is browned and cooked through, about 8 to 10 minutes. Turn the heat down to low, then add the diced green chilies.3 tablespoons olive oil, 1 yellow onion, diced, 2-3 cloves garlic, minced, 1 pound ground chicken, 2 teaspoons kosher salt, ½ teaspoon black pepper, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 (5.5-ounce) diced green chilis
- In a food processor or blender, add one can of the beans, in addition to the drained liquid from the second can, then blend until smooth. You can add some of the chicken stock to thin it out, if necessary.2 (15.5-ounce) cans cannellini beans
- Add the pureed beans, drained beans, corn and stock to the pot and bring to a simmer. Cook for 10 to 15 minutes until the flavors have melded together. Stir in the lime juice and fresh cilantro, then adjust the seasonings with more salt and pepper, if desired. Serve with desired toppings.1 ½ cups frozen corn, 2 cups chicken stock, 2 tablespoons lime juice, ¼ cup chopped fresh cilantro
Video
Notes
- Start mild, then spice it up. You can always add more heat later, so I keep this white bean chicken chili mild to begin with. Add cayenne, jalapeño peppers, or serrano peppers for more pop.
- Deglaze the pot. Before pouring in the beans and stock, you may notice that the bottom of the pot has some stuck-on brown bits. Once you add the stock, use a wooden spoon to scrape up those bits and incorporate them into the liquid. This will make your chili extra flavorful!
- Let it rest before serving (if you have time). Just like many soups and stews, the flavor gets even better if you let it sit for 10–20 minutes before serving, and the chili will also thicken a bit as it cools.
This white bean chicken chili just SCREAMS cozy soup season! It’s easy to make and full of flavor. You will love it!! Let me know if you try it!
I love this white chicken chile recipe! Followed
The easy directions and this chile has great flavor. I did not have the green chilis but small-diced a green pepper and added cayenne to taste instead. It worked very well but next time I will be sure to use the can of green chilis. Thanks so much for a wonderful, flavorful and easy weeknight dinner.