Easy White Bean Chicken Chili That Cooks in 30 Minutes

A one-pot, weeknight-friendly bowl that’s creamy, protein-packed, and bright with lime—big flavor, minimal prep, ready when you are.

You want dinner that hits like a cozy hug and takes less time than scrolling for takeout. This delivers a fast, high-protein bowl that tastes like it simmered all Sunday. We’re talking tender chicken, creamy beans, zesty chiles, and a squeeze of lime that wakes everything up. Minimal chopping, one pot, and smart shortcuts—because your time matters more than babysitting a pot. Cook it once, eat it twice, and brag about it forever.

What Makes This Special

• 30-minute payoff: You’ll sauté, simmer, finish, and serve before your rice cooker even beeps. It’s efficient without tasting rushed.
• Creamy without the heaviness: Blended beans make a naturally velvety base. Add cream cheese, half-and-half, or Greek yogurt at the end for extra richness—your call.
• Bright, not boring: Green chiles, cilantro, and lime bring freshness that cuts through the comfort. Flavor that doesn’t need a nap afterward.
• One-pot convenience: Fewer dishes, more couch time. Rotisserie chicken drops right in, and no one will complain about that.
• Flexible heat levels: Keep it mellow for kids or punch it up with jalapeño and pepper jack. You’re in charge of the thermostat.
• Meal prep gold: It keeps like a champ, and the flavor deepens by day two. FYI, that means lunch wins are guaranteed.

Ingredients Breakdown

• Olive oil (1 tablespoon): Just enough to soften aromatics and bloom spices.
• Yellow onion (1 medium, diced): Sweetens and builds the base.
• Jalapeño (1, seeded for mild, ribs on for heat): Optional, but recommended for a little spark.
• Garlic (3–4 cloves, minced): Because flavor. Always.
• Ground cumin (2 teaspoons): Essential earthy backbone.
• Dried oregano (1 teaspoon): Preferably Mexican oregano for citrusy, savory notes.
• Ground coriander (1 teaspoon): Bright, slightly lemony lift.
• Ground white pepper (1/2 teaspoon): Gentle heat; black pepper works too.
• Salt (1–1 1/2 teaspoons, to taste): Start modest, adjust at the end.
• Diced mild green chiles (1 can, 4 ounces): Classic white chili flavor without redness.
• Cannellini or Great Northern beans (2 cans, 15 ounces each, drained and rinsed): Creamy texture and fiber power.
• Low-sodium chicken broth (4 cups): Gives body without overwhelming salt.
• Cooked shredded chicken (about 3 cups): Rotisserie or leftover chicken keeps it easy.
• Frozen corn (1 cup, optional): Sweet pops that play well with chiles.
• Creamy finisher — choose one: 4 ounces cream cheese, 1/2 cup half-and-half, or 1/2 cup plain Greek yogurt (add off heat to avoid curdling).
• Fresh lime juice (1 juicy lime): Acidity that ties it all together.
• Fresh cilantro (1/4 cup chopped, plus more for garnish): Herbaceous finish.
• Optional thickener: 1 tablespoon masa harina mixed with 2 tablespoons water, or mash some beans in the pot.
• Toppings (choose your adventure): Shredded Monterey or pepper jack, sliced avocado, tortilla chips, scallions, radishes, hot sauce.

Step-by-Step Instructions

1. Heat the pot: Set a Dutch oven or heavy pot over medium heat. Add olive oil.
2. Sauté aromatics: Add onion and jalapeño with a pinch of salt. Cook 3–4 minutes until softened and glossy.
3. Bloom the spices: Stir in garlic, cumin, oregano, coriander, and white pepper. Cook 30–45 seconds until fragrant (don’t scorch the garlic).
4. Build the base: Add green chiles, beans, and chicken broth. Season with 1 teaspoon salt to start. Bring to a brisk simmer.
5. Thicken smart: Scoop 1 cup of the beans and liquid into a bowl and mash, or use an immersion blender in a few quick pulses. Return to the pot. (Alternatively, stir in the masa slurry.) Simmer 8–10 minutes to marry flavors.
6. Add the chicken (and corn): Stir in shredded chicken and corn. Simmer 5 minutes, just to warm through—no need to overcook.
7. Finish creamy: Turn off the heat. Stir in your chosen creamy finisher until smooth. Keep it below a simmer to prevent curdling, especially with yogurt.
8. Brighten and balance: Stir in lime juice and cilantro. Taste and adjust salt and pepper; you want savory, creamy, and zippy.
9. Garnish like you mean it: Ladle into bowls and top with cheese, avocado, scallions, and crunchy chips. Yes, crunch is mandatory.
10. Serve now, thank yourself later: It’s ready in about 30 minutes. Save leftovers for tomorrow’s lunch flex.

Preservation Guide

Cool quickly: Let the pot sit uncovered for 10 minutes, then transfer to shallow containers to speed cooling. Don’t trap steam for hours; that invites sogginess and sadness.

Refrigerate: Store in airtight containers for 3–4 days. The flavor deepens by day two, which is basically interest on your dinner investment.

Freeze: Portion into freezer-safe containers or bags and freeze up to 3 months. Leave a little headspace for expansion.

Reheat gently: Warm on the stovetop over medium-low, stirring often. If you used dairy, reheat the chili first, then swirl in a splash of milk or yogurt at the end to refresh creaminess.

Label everything: Date your containers. Future-you appreciates clarity more than mystery soup.

Health Benefits

• High protein, high satisfaction: Chicken plus beans keeps you full and supports muscle repair—great post-workout dinner.
• Fiber for the win: Beans deliver soluble fiber that supports gut health and helps with steady energy.
• Smarter fats: Minimal oil and optional dairy let you control saturated fat. Greek yogurt lightens things up without losing body.
• Micronutrient boost: Garlic, chiles, and cilantro bring antioxidants; beans add iron and magnesium; broth contributes electrolytes.
• Balanced bowl: Protein, complex carbs, and fats play well together, helping prevent the 9 p.m. snack raid. IMO, that’s a life upgrade.

What Not to Do

• Don’t boil after adding dairy: High heat can split cream cheese, half-and-half, or yogurt. Keep it steamy, not bubbling.
• Don’t skip rinsing canned beans: Rinse off excess starch and sodium to keep flavors clean.
• Don’t forget to bloom spices: Raw spice tastes flat. A quick sizzle unlocks aroma and depth.
• Don’t rely on water only: Use chicken broth for body and savoriness. Water makes it taste like, well, water.
• Don’t overcook the chicken: It’s already cooked; you’re just warming it through. Dry chicken is a crime we can prevent.
• Don’t skip the acid: Lime at the end wakes everything up. Without it, the chili can taste sleepy.
• Don’t go nuclear on heat blindly: Taste your jalapeño or chiles first. Some are chill, others want to fight.
• Don’t forget salt balance: Add some early, adjust at the end. It’s seasoning, not a dare.

Mix It Up

• Slow cooker route: Sauté aromatics and spices on the stove, then transfer to the slow cooker with beans, chiles, broth, and raw chicken thighs. Cook on low 5–6 hours. Shred, stir in dairy and lime, done.
• Instant Pot hack: Sauté onion/jalapeño/garlic with spices on Sauté mode. Add beans, chiles, broth, and raw chicken. Pressure cook 10 minutes (quick release). Shred chicken, stir in dairy and lime.
• Verde vibes: Swap green chiles for salsa verde, add a handful of chopped roasted tomatillos, and boost cilantro. Tangy and bright.
• Extra creamy: Use 6 ounces cream cheese and 1/2 cup half-and-half. It’s like a cozy sweater for your spoon.
• Dairy-free: Skip dairy and add 1/2 cup unsweetened cashew cream. Silky texture, zero curdling drama.
• Vegetarian: Replace chicken with an extra can of beans and 1 cup diced mushrooms or roasted cauliflower. Use veggie broth.
• Smoky heat: Stir in 1 minced chipotle in adobo and 1/2 teaspoon smoked paprika. Still pale-ish, but bold.
• Low-carb-ish: Skip corn, add extra chicken and zucchini. Still hearty, fewer carbs, same comfort.

FAQ

Can I use raw chicken instead of cooked?

Yes. Simmer 1 to 1 1/4 pounds of boneless thighs in the broth with beans and chiles for about 15 minutes, then shred and return. Finish with dairy and lime off heat.

What beans work best here?

Cannellini and Great Northern beans give a creamy bite and hold up well. Navy beans also work, but they’re smaller and break down faster if you over-stir.

How do I thicken it without dairy or masa?

Blend or mash a portion of the beans with broth and stir back in. It adds body without extra ingredients and keeps the color light.

Is this actually ready in 30 minutes?

Yes—if you use cooked chicken and canned beans, the cook time lands around the half-hour mark. Chopping ahead or buying pre-diced aromatics helps, too.

What if I don’t have green chiles?

Use a mild salsa verde or a small amount of diced pickled jalapeños (start small). You want tang and gentle heat, not red chili flavor.

Can I make it in the Instant Pot?

Absolutely. Sauté aromatics and spices, add beans, broth, chiles, and raw chicken, then cook 10 minutes under pressure. Quick release, shred, stir in dairy and lime on warm.

How do I keep yogurt from curdling?

Turn off the heat and let the chili cool for 1–2 minutes. Temper the yogurt by whisking in a ladle of hot chili, then stir the mixture back into the pot. PSA: no boiling after.

Does it freeze well with dairy?

It’s best to freeze without dairy and stir in creaminess after reheating. If you already added dairy, it still freezes fine—just reheat gently and whisk to smooth.

In Conclusion

You just found your fast-track comfort bowl: creamy, bright, and loaded with protein in about 30 minutes. It’s weeknight-friendly, crowd-approved, and flexible enough to match whatever’s in your fridge. Keep the base, change the vibe with toppings and tweaks, and you’ll never get bored. Make it once, master it forever, and enjoy the kind of leftovers that make tomorrow feel easy, too.