Creamy White Bean Chicken Chili — Weeknight Comfort in 30 Minutes

A cozy, protein-packed one-pot dinner that tastes slow-simmered, but hits the table fast with easy pantry staples and minimal cleanup.

You want dinner that behaves like a weekend project but cooks like a Tuesday hack. This chili gives you creamy comfort, bold flavor, and a legit protein boost—without babysitting a pot for hours. We’re talking pantry staples, smart technique, and a finish so silky you’ll think there’s heavy cream hiding in there. Spoiler: the beans do most of the heavy lifting. Make it once and watch your weeknight rotation suddenly feel gourmet.

The Secret Behind This Recipe

The magic isn’t a trick ingredient; it’s technique. Blend one can of beans with broth for a velvety base that thickens naturally. That’s your “cream” without needing a ton of dairy.

Next, bloom the spices in oil. This wakes up cumin, coriander, and oregano so they actually taste like something. A quick sizzle with aromatics builds a flavor foundation you can’t replicate by just dumping spices into liquid.

Then, leverage canned diced green chiles for depth and gentle heat. They bring savory tang without turning the pot red, keeping the soup bright and creamy. Finish with lime and cilantro for snap and freshness. That tiny dose of acid does more for flavor than another pinch of salt ever will (FYI, your taste buds love balance).

If you want extra richness, stir in a little cream cheese or Greek yogurt off the heat. Off the heat is the key phrase—no curdling allowed. The result? Silky, hearty, and shockingly fast.

What Goes Into This Recipe – Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 jalapeño, seeded and minced (keep seeds for more heat, optional)
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon cayenne (optional)
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 (4-ounce) cans diced green chiles
• 3 (15-ounce) cans cannellini or Great Northern beans, drained and rinsed, divided
• 4 cups low-sodium chicken broth, divided
• 4 cups cooked shredded chicken (about 1 1/2 pounds; rotisserie works great)
• 1 cup frozen corn (optional)
• 4 ounces cream cheese, room temp or 3/4 cup plain Greek yogurt (optional, for extra creaminess)
• 1 lime, juiced (plus extra wedges for serving)
• 1/2 cup chopped fresh cilantro, plus more for garnish
• For serving (optional): shredded Monterey Jack, avocado slices, crushed tortilla chips, sour cream, hot sauce

Let’s Get Cooking – Instructions

1. Sweat the aromatics. Heat olive oil in a large pot over medium heat. Add onion and jalapeño. Cook until translucent and softened, about 5–6 minutes. Stir in garlic and cook 30 seconds until fragrant.
2. Bloom the spices. Add cumin, coriander, oregano, cayenne (if using), salt, and black pepper. Stir for 30–45 seconds so the spices toast and smell robust—do not burn.
3. Layer the flavor. Stir in the diced green chiles and cook 1 minute. This fuses their flavor with the spice base.
4. Make the creamy bean base. In a blender, combine 1 can of beans with 1 1/2 cups of the chicken broth. Blend until ultra smooth. This is your secret thickener.
5. Build the pot. Pour in the bean puree, remaining 2 1/2 cups broth, the remaining 2 cans of beans, and corn (if using). Bring to a gentle simmer over medium heat. Reduce heat to medium-low and cook 10 minutes to meld flavors.
6. Add the chicken. Stir in the shredded chicken. Simmer another 5–8 minutes to warm through and soften any rough edges on the spices. Taste and adjust salt if needed.
7. Finish creamy (optional). Reduce heat to low. Add cream cheese or Greek yogurt and stir until fully melted or incorporated. Keep it below a simmer to avoid splitting. If it gets too thick, splash in more broth.
8. Brighten and serve. Stir in lime juice and cilantro. Taste again—add more lime, salt, or a pinch more cayenne if you want kick. Ladle into bowls and top with cheese, avocado, and chips for crunch.
9. Let it rest (pro tip). Give the pot 5 minutes off heat before serving. Resting equals better flavor.

Keeping It Fresh

Fridge: Store in airtight containers up to 4 days. It thickens as it sits; add a splash of broth or water when reheating.

Freezer: Freeze up to 3 months. If you plan to freeze, skip the dairy and add it after reheating so the texture stays silky.

Reheating: Warm gently on the stove over medium-low or in the microwave in short bursts, stirring between each. Avoid boiling once dairy is in—nobody invited curdled soup to dinner.

Make-ahead tip: This actually tastes better the next day. The flavors get friendly overnight—like, besties. IMO, it’s meal prep gold.

Why This is Good for You

Protein + fiber power duo: Chicken brings lean protein while beans deliver fiber that keeps you full and supports gut health. That combo helps steady energy and appetite.

Smart fats, smart swaps: Using bean puree for body reduces the need for heavy cream. Going with Greek yogurt adds calcium and extra protein with less saturated fat.

Micronutrients: Garlic, onion, and chiles bring antioxidants and anti-inflammatory compounds. Cilantro and lime add vitamin C and brightness for flavor without extra sodium.

Balanced bowl: You’re getting protein, complex carbs, and optional healthy fats from avocado. Add a side of greens and you’ve got a complete plate. TBH, it’s comfort food with benefits.

Pitfalls to Watch Out For

• Curdled dairy: Add cream cheese or yogurt off heat, and keep it below a simmer. Temper cold dairy by stirring in a ladle of hot soup first.
• Watery texture: Simmer uncovered 5–10 minutes to reduce. Mash some beans against the pot or blend another half-can with broth to thicken.
• Too thick: Add broth or water in small splashes. Chili should be spoonable, not stand-your-spoon thick (unless that’s your vibe).
• Bland results: Salt in layers and finish with lime. Acid wakes up flavor more effectively than extra salt alone.
• Overcooked chicken: If using cooked meat, add late and just warm through. Boiling it forever = stringy sadness.
• Spice imbalance: Start mild; you can always add heat. A dollop of sour cream or extra yogurt can calm things down if you pushed it too far.

Recipe Variations

• Dairy-free deluxe: Skip the cream cheese/yogurt. Use extra bean puree and 1–2 tablespoons olive oil, or stir in 1/2 cup unsweetened cashew cream for silkiness.
• Verde vibe: Swap half the broth for salsa verde and add 1/2 teaspoon ground cumin extra. Finish with chopped scallions and more lime.
• Slow cooker: Add everything except dairy and cilantro/lime to the crock. Cook on Low 6–7 hours or High 3–4. Stir in dairy, lime, and cilantro at the end.
• Instant Pot: Sauté aromatics and spices on Sauté. Add beans, chiles, broth, and raw boneless chicken thighs (1 1/2 lb). Pressure cook 10 minutes; quick release. Shred chicken, stir in dairy, lime, and cilantro.
• Smoky twist: Crisp 2 slices chopped bacon first, remove, and use the fat to sauté. Add a pinch of smoked paprika. Top with bacon bits.
• Loaded veggie: Add 1 diced zucchini and 1 cup baby spinach in the last 5 minutes. More color, more nutrients, zero extra fuss.
• Low-carb-ish: Use 1 can beans instead of 3 and add 2 cups small cauliflower florets. Simmer until tender; puree a portion to thicken.
• Meatless option: Swap chicken for 2 extra cans of beans or shredded jackfruit. Use good vegetable broth and bump the cumin by 1/2 teaspoon.

FAQ

Can I use dried beans instead of canned?

Yes. Cook 1 1/2 cups dried cannellini or Great Northern beans (yields about 4 1/2–5 cups cooked). Soak overnight, then simmer in salted water until just tender, or pressure cook 25–30 minutes unsoaked. Reserve some cooking liquid to blend for the creamy base.

What’s the best cut of chicken to use?

Shredded rotisserie is the fastest. For cooking from scratch, boneless skinless thighs stay juicy and shred beautifully. Breasts work too—just don’t overcook. You can also poach chicken gently in salted broth, then shred.

How do I thicken it without dairy?

Blend more beans with broth and stir it in. For extra body, whisk 1–2 tablespoons masa harina with a splash of water and add to the pot, simmering a few minutes. It thickens and adds a subtle corn note.

It turned out too spicy—how can I fix it?

Stir in more broth and add a dollop of Greek yogurt or sour cream to mellow the heat. A squeeze of lime and a pinch of sugar can also balance the burn. Serving with avocado helps too.

Can I make it ahead?

Absolutely. The flavors deepen after a night in the fridge. Reheat gently, add a splash of broth if it thickened, and finish with fresh lime and cilantro to wake it up.

Does it freeze well?

Yes, especially if you skip the dairy before freezing. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Reheat gently and stir in the creamy element right before serving.

What do I serve with this?

Toppings like cilantro, lime, crushed tortilla chips, and shredded Jack are clutch. For sides, think cornbread, a crisp green salad, or roasted veggies. Warm flour or corn tortillas are never a bad idea.

Can I double the recipe?

For sure. Use a larger pot and give it a few extra minutes for heat to circulate after adding the chicken. Season at the end—doubling spices exactly can overshoot; adjust to taste.

Is it gluten-free?

Yes, as written it should be, assuming your broth and green chiles are certified GF. If you choose to thicken with masa harina, that’s naturally gluten-free as well.

Final Thoughts

This is the kind of bowl that earns weeknight MVP and still shows up strong for guests. It’s fast, creamy, and layered with flavor thanks to a few simple pro moves. Keep the pantry ingredients stocked and you’ve got a reliable, crowd-pleasing dinner on command. One pot, minimal cleanup, maximum payoff—what’s not to love?