Creamy White Bean Chicken Chili
This creamy white bean chicken chili is a cozy, protein-packed meal that’s both hearty and refreshing. Tender shredded chicken, creamy white beans, mild green chilies, and warm spices come together in one pot to create a comforting chili that’s lighter than traditional beef versions but still rich in flavor. A clever trick of blending beans with broth gives it natural creaminess without heavy cream, while lime juice and cilantro add a burst of freshness. Perfect for weeknights, meal prep, or gatherings, this chili is gluten-free, family-friendly, and absolutely delicious.
Ingredients
- 0.5 yellow onion peeled and diced
- 1 clove garlic minced
- 1 tbsp olive oil
- 4 cups low sodium chicken broth one 32oz carton or 2 standard cans
- 4.5 oz mild green chilies canned
- 0.5 tsp paprika
- 0.5 tsp ground cumin
- 0.25 tsp dried oregano
- 1 dash cayenne pepper optional
- 4 oz Neufchâtel cheese or light cream cheese, cut into cubes
- 0.5 cup frozen corn
- 15 oz cooked white beans such as Great Northern beans
- 2 cups shredded rotisserie chicken
- 0.5 lime juiced
- 2 tbsp fresh cilantro chopped
Instructions
- Place a large pot over medium heat and add the olive oil. Add the diced onion and cook for about 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, canned green chilies, paprika, cumin, oregano, and cayenne if using. Stir to combine and bring the mixture to a boil. Reduce the heat to medium-low and let simmer for 15 minutes.
- Scoop out 1/2 cup of the cooked beans and 1/2 cup of the simmering broth. Blend together in a food processor or blender until smooth. Return this purée to the pot.
- Add the cubed Neufchâtel cheese, remaining beans, and corn to the pot. Cook for 5–10 minutes, stirring occasionally, until the cheese is melted and the chili is creamy.
- Stir in the shredded chicken, lime juice, and chopped cilantro. Cook just until the chicken is heated through. Taste and adjust seasoning if needed.
- Serve hot with toppings such as tortilla chips, avocado slices, plain Greek yogurt, or additional cilantro.
Notes
- This chili thickens as it sits; add a splash of broth when reheating.
- For extra heat, add more cayenne or diced jalapeños.
- Great for meal prep—flavors develop even more after a day in the fridge.