Creamy White Bean Chicken Chili That Wins Weeknight Dinners

Weeknight-friendly in 40 minutes, this cozy pot delivers protein, green chile warmth, and a silky finish that tastes slow-cooked.

Here’s the truth: most “easy” chilis taste rushed. This one doesn’t. You get rich, slow-simmered vibes without babysitting a pot all afternoon or blowing your grocery budget. We stack flavor with smart technique, not extra hours. By the time you ladle into bowls, the only question is which topping you’ll flex first.

The Secret Behind This Recipe

The magic isn’t a mystery spice, it’s method. We bloom the aromatics and spices in hot fat so cumin, coriander, and oregano throw their best punch. Then we use two textures of beans: some whole for bite, and some mashed into the broth for body. That trick gives you a naturally thick, velvety base without a floury roux.

Next move: gentle heat for the dairy. Cream cheese and sour cream melt in silky when the pot is off the boil; boil them and you’ll get grainy and sad (we won’t do that here). Finally, lime zest and juice at the end brighten the whole experience so every spoonful hits creamy, savory, and fresh. TBH, it tastes like you worked way harder than you did.

Ingredients Breakdown

Yield: Serves 6 generous bowls • Total time: ~40 minutes

• 2 tablespoons olive oil (or butter)
• 1 medium yellow onion, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano (Mexican oregano if you have it)
• 1/2 teaspoon chili powder or ancho chili powder
• 1/2 teaspoon smoked paprika (optional, for depth)
• 1/8–1/4 teaspoon cayenne (optional, to taste)
• 4 cups low-sodium chicken broth (about 1 liter)
• 3 (15-ounce) cans cannellini or Great Northern beans, drained and rinsed
• 1 (4-ounce) can diced green chiles, mild or hot
• 1 cup corn kernels, frozen or canned, drained (optional)
• 1 1/2 pounds cooked shredded chicken (rotisserie or poached; breast or thigh)
• 4 ounces cream cheese, softened and cubed (room temp melts easier)
• 1/2 cup sour cream or plain Greek yogurt
• 1 lime, zest and juice
• 1/2 cup fresh cilantro, chopped
• Kosher salt and black pepper, to taste
• Optional toppings: sliced avocado, tortilla strips, shredded Monterey Jack or pepper jack, scallions, jalapeño rounds, extra cilantro

Let’s Get Cooking – Instructions

1. Warm the base. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and jalapeño with a pinch of salt. Cook, stirring, until soft and translucent, 5–6 minutes.
2. Bloom the flavor. Add garlic, cumin, coriander, oregano, chili powder, smoked paprika, and cayenne. Stir constantly until fragrant, 45–60 seconds. If it smells amazing, you did it right.
3. Beans, two ways. Stir in the green chiles and two cans of beans. Mash the third can with a fork (or blitz briefly in a blender with a splash of broth) and add that purée to the pot. This is your velvet ticket.
4. Simmer the body. Pour in the chicken broth. Bring to a gentle simmer and cook 12–15 minutes to marry flavors and thicken slightly. Stir occasionally so nothing sticks.
5. Add chicken and corn. Stir in the shredded chicken and corn. Simmer 5–7 minutes more, just until the chicken is hot and the corn is tender. Don’t boil it to death; we want juicy.
6. Drop the heat for dairy. Reduce heat to low (or take the pot off the burner for a minute). Add the cream cheese and whisk gently until melted and smooth, 2–3 minutes. Keep it below a boil to prevent curdling.
7. Finish silky. Stir in the sour cream, lime zest, and lime juice. Taste and season with salt and black pepper. If it’s too thick, splash in a bit more broth; too thin, simmer a few minutes longer.
8. Rest, then garnish. Turn off the heat and let it stand 5 minutes to settle. Ladle into bowls and finish with cilantro and your favorite toppings. You earned that crunchy tortilla strip moment.

Make it ahead: Complete through step 5, cool, and refrigerate up to 3 days. Reheat gently, then add cream cheese and sour cream just before serving for the best texture.

Keeping It Fresh

• Fridge: Store in airtight containers for up to 4 days. Reheat over low heat until steamy. If it thickened in the fridge (it will), loosen with broth or water.
• Freezer: Freeze without the dairy for best results. Portion into quart bags or containers, leaving room for expansion. Freeze up to 3 months. Thaw overnight, reheat, then stir in cream cheese and sour cream.
• Reheating 101: Low and slow wins. Avoid boiling once dairy is in. Microwave in 60–90 second bursts, stirring between, or warm on the stove over medium-low.
• Leftover upgrades: Spoon over baked potatoes, fold into quesadillas, or thin with broth for a spiced-up soup. IMO, next-day bowls taste even better.

Nutritional Perks

• High protein: Chicken plus beans stack the protein, making bowls that actually satisfy.
• Fiber-rich: White beans bring soluble fiber for gut health and steady energy.
• Balanced macros: You get protein, complex carbs, and moderate fat without feeling weighed down.
• Micros that matter: Green chiles and lime add vitamin C; beans offer iron and magnesium.
• Customizable calories: Use Greek yogurt instead of sour cream and reduce cream cheese to lighten it up, or add avocado and cheese to fuel a bigger appetite.

Approx per serving (6 servings): 420–480 calories, 35–40g protein, 13–18g fat, 35–40g carbs, 9–11g fiber. FYI, values vary with toppings and exact brands.

What Not to Do

• Don’t boil the dairy. High heat makes cream cheese grainy and can split sour cream. Gentle heat = silky pot.
• Don’t skip blooming spices. Tossing spices straight into broth mutes them. Give them 60 seconds in hot oil to unlock flavor.
• Don’t overcook the chicken. It’s already cooked. You’re warming, not braising. Dry chunks? Hard pass.
• Don’t forget salt and acid. Under-seasoned bowls taste flat. Salt to pop savory notes, lime to brighten.
• Don’t ignore texture. Mash some beans. That’s your thick, creamy body without extra cream or flour.

Alternatives

• Dairy-free: Swap cream cheese and sour cream for 3/4 cup unsweetened cashew cream or full-fat coconut milk. Add it off heat and season generously with lime to keep it bright.
• Spice levels: For mild, skip jalapeño and cayenne and use mild green chiles. For heat-seekers, add diced serrano or a splash of hot sauce at the end.
• Thickeners: No cream cheese? Use an extra can of beans mashed, or whisk 1 tablespoon masa harina into the broth and simmer 5 minutes.
• Protein swaps: Turkey, leftover roast chicken, or rotisserie all play well. Vegetarian? Use vegetable broth, add another can of beans, and stir in roasted cauliflower or jackfruit.
• Garnish game: Try crumbled cotija, pickled red onions, crushed tortilla chips, or a drizzle of chili crisp for a modern twist.
• Instant Pot: Sauté onion/jalapeño with spices on Sauté. Add broth, beans (with one can mashed), green chiles, and corn. Pressure cook 4 minutes, quick release. Stir in chicken, then dairy on Keep Warm.
• Slow cooker: Add everything except dairy. Cook on Low 6–7 hours or High 3–4. Stir in cream cheese and sour cream in the last 20 minutes, then finish with lime and cilantro.

FAQ

Can I use dried beans instead of canned?

Yes. Cook 1 1/2 cups dried white beans (yield ~4 1/2 cups cooked) until tender but not mushy, then proceed. Reserve 1 cup to mash for thickening. Make sure they’re fully cooked before adding; the pot won’t have time to soften them later.

How do I make it thicker without more dairy?

Mash more beans directly in the pot, or whisk 1–2 tablespoons masa harina or instant potato flakes into the simmering broth. Simmer a few minutes to activate and thicken. You can also reduce the broth slightly by simmering uncovered.

What if it turns out too thick?

No stress—stir in warm chicken broth or water a little at a time until it hits your ideal spoon-coating texture. Re-check salt and lime after thinning so the flavor stays balanced.

Can I make it ahead for a party?

Absolutely. Cook through the simmer, add the chicken, then cool. Reheat gently and stir in cream cheese and sour cream right before serving so the texture stays lush on the buffet. Keep a warm setting and avoid boiling once dairy is in.

What’s the best chicken to use?

Shredded rotisserie chicken is clutch for speed and flavor. Poached or leftover roasted chicken works too. Dark meat stays juiciest, but a mix of breast and thigh gives great texture.

How do I fix a batch that’s too spicy or too salty?

For heat, add more beans, a splash of cream, or serve with dairy-forward toppings like yogurt and cheese. For salt, add unsalted broth, a few wedges of cooked potato to absorb, or extra beans. A squeeze of lime can help balance both.

Is Greek yogurt a good substitute for sour cream?

Yes. Use full-fat Greek yogurt for a similar body and tang. Stir it in off heat to prevent curdling, and season to taste—yogurt can read a touch sharper, so lime may need a light hand.

Wrapping Up

If you want big comfort on a weeknight clock, this pot delivers. Smart technique—bloomed spices, mashed beans, gentle dairy—creates a silky, flavor-packed bowl in under an hour. Load it with your favorite toppings, grab a lime wedge, and watch the table go quiet in that “oh wow” way. Make it once and, IMO, it’ll live in your dinner rotation all season long.