White Bean Chicken Chili You’ll Crave All Week Long

Let’s talk comfort food that doesn’t feel heavy. White bean chicken chili is cozy, creamy, and ridiculously satisfying—without the red sauce or the long simmer. These five versions bring the heat (gently), the creaminess (big time), and the kind of flavor that makes you text a friend, “You have to try this.” Whether you’re feeding a crew, meal-prepping for the week, or just craving a bowl of something soul-soothing, these recipes deliver.

1. Weeknight Creamy Classic White Bean Chicken Chili

This is the go-to bowl: fast, creamy, and packed with bold flavor. It’s the one you throw together after work and somehow it tastes like it simmered all day. Minimal chopping, maximum payoff.

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 jalapeño, seeded and minced (optional for mild heat)
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans great northern beans or cannellini beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 2 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup sour cream
• 4 ounces cream cheese, softened and cubed
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro, plus more for serving
• Optional toppings: sliced avocado, crushed tortilla chips, shredded Monterey Jack, extra cilantro, lime wedges

Instructions:

1. Warm the olive oil in a large pot over medium heat. Add onion and jalapeño; sauté until softened, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
2. Sprinkle in cumin, oregano, coriander, chili powder, cayenne, salt, and pepper. Toast the spices for 30 seconds, stirring.
3. Pour in chicken broth, beans, green chiles, and chicken. Bring to a gentle boil, then reduce heat and simmer 15 minutes.
4. Lower heat to medium-low. Stir in sour cream and cream cheese until melted and smooth, 3–4 minutes. Don’t boil after adding dairy.
5. Finish with lime juice and cilantro. Taste and adjust salt and pepper.
6. Ladle into bowls and load up with your favorite toppings.

Serve with warm cornbread or toasted flour tortillas. Want it lighter? Swap Greek yogurt for sour cream. Want it greener? Add a handful of baby spinach at the end—it wilts perfectly in the hot chili.

2. Slow Cooker Verde White Bean Chicken Chili That Basically Makes Itself

Set it and forget it—this one leans on salsa verde for tangy, bright flavor that tastes like sunshine in a bowl. It’s ideal for busy days, game nights, or when you want dinner to magically appear.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 cups salsa verde (store-bought or homemade)
• 3 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream or half-and-half (optional for creaminess)
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro
• Toppings: crumbled queso fresco, radish slices, avocado, chopped red onion, tortilla strips

Instructions:

1. Add chicken, onion, garlic, beans, salsa verde, broth, cumin, oregano, smoked paprika, salt, and pepper to a slow cooker.
2. Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and shreds easily.
3. Remove chicken, shred with two forks, and return to the slow cooker.
4. Stir in cream (if using), lime juice, and cilantro. Taste and adjust seasoning.
5. Serve hot with your favorite toppings and a squeeze of extra lime.

Pro tip: For extra body, mash 1/2 cup of the beans before cooking, then add them in. Want more heat? Toss in a minced serrano. Meal prep bonus: this reheats like a dream and freezes well for up to 3 months.

3. Fire-Roasted Jalapeño White Bean Chicken Chili With Crunchy Corn Toppers

Smoky, a little spicy, and totally addictive—this chili gets depth from fire-roasted jalapeños and a quick skillet corn topping that adds crunch. It’s the “wow” version for when you’re cooking to impress.

Ingredients:

• 2 tablespoons avocado oil or olive oil
• 2 fresh jalapeños, fire-roasted over a flame or broiled until charred, peeled, seeded, and chopped
• 1 poblano pepper, roasted and chopped (optional but amazing)
• 1 medium white onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ancho chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 4 cups chicken stock
• 2 (15-ounce) cans great northern beans, drained and rinsed
• 1 (15-ounce) can hominy, drained (optional for hearty texture)
• 2 cups cooked shredded chicken
• 1/3 cup Mexican crema or sour cream
• 1/2 cup shredded pepper jack cheese
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro

Crunchy Corn Toppers:

• 1 tablespoon butter
• 1 cup frozen corn, thawed
• Pinch of salt and chili powder
• Squeeze of lime

Instructions:

1. Heat oil in a Dutch oven over medium heat. Add onion, roasted jalapeños, and poblano; cook 5 minutes. Stir in garlic and cook 30 seconds.
2. Add cumin, coriander, ancho chili powder, smoked paprika, and salt. Toast 30 seconds.
3. Pour in stock, beans, and hominy. Simmer 10 minutes. Stir in chicken and simmer 5 more minutes.
4. Reduce heat to low. Stir in crema and pepper jack until smooth and melty. Finish with lime juice and cilantro.
5. For the corn toppers, melt butter in a skillet over medium-high heat. Add corn and cook undisturbed 2–3 minutes to char. Season with salt and chili powder; finish with a squeeze of lime.
6. Serve chili topped with the crispy corn and extra cilantro.

Want it smokier? Swap half the chicken stock for a cup of mild green enchilada sauce. Prefer vegetarian? Use veggie broth and double the beans; you’ll still get that smoky magic.

4. Lemony Herb White Bean Chicken Chili With Greens

Bright, herby, and a little lighter, this version brings fresh lemon and tender greens to the party. It’s the perfect “not too heavy” chili that still feels like a hug in a bowl.

Ingredients:

• 2 tablespoons olive oil
• 1 leek (white and light green parts), thinly sliced and rinsed
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon white pepper (or black pepper)
• 1 teaspoon kosher salt
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 cups shredded rotisserie chicken
• 1 cup baby spinach or chopped kale
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill (optional but lovely)
• 1/3 cup grated Parmesan (optional, for umami)
• Red pepper flakes, to taste

Instructions:

1. Warm olive oil in a pot over medium heat. Add leek and celery; cook until softened, 6–7 minutes. Stir in garlic and cook 30 seconds.
2. Add cumin, thyme, oregano, white pepper, and salt; toast briefly.
3. Pour in broth and beans; simmer 10 minutes. Add chicken and greens; cook until greens wilt, 2–3 minutes.
4. Stir in lemon zest, lemon juice, parsley, and dill. Add Parmesan if using. Adjust salt and a pinch of red pepper flakes.
5. Serve immediately with a drizzle of olive oil and extra dill on top.

Great with crusty sourdough or garlic naan. For dairy-free, skip the Parmesan and add a splash of extra-virgin olive oil for richness. If you like it thicker, mash some beans right in the pot and stir.

5. Ultra-Comfort White Bean Chicken Chili With Sweet Potato And Bacon

This one leans fully into cozy mode. Sweet potato adds gentle sweetness, bacon brings smoky depth, and the whole thing turns into a spoonable dream. It’s basically a sweater in a bowl—seriously.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 tablespoon olive oil (if needed)
• 1 medium onion, diced
• 1 small red bell pepper, diced
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and 1/2-inch diced (about 2 cups)
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne (optional)
• 1 1/4 teaspoons kosher salt, plus more to taste
• 4 cups chicken broth
• 2 (15-ounce) cans white beans, drained and rinsed
• 2 cups cooked shredded chicken
• 1/2 cup evaporated milk or heavy cream
• 1/2 cup shredded sharp white cheddar
• 1 tablespoon apple cider vinegar or lime juice
• 2 tablespoons chopped chives or scallions

Instructions:

1. Cook bacon in a Dutch oven over medium heat until crisp, 6–8 minutes. Remove to a paper towel–lined plate. Spoon off excess fat, leaving about 1 tablespoon.
2. Add olive oil if needed, then sauté onion and bell pepper until tender, 5 minutes. Stir in garlic; cook 30 seconds.
3. Add sweet potato, cumin, smoked paprika, oregano, cayenne, and salt. Stir to coat and toast the spices for 1 minute.
4. Pour in broth, beans, and chicken. Bring to a simmer and cook until sweet potatoes are tender, 12–15 minutes.
5. Reduce heat to low. Stir in evaporated milk and cheddar until melted and creamy. Do not boil.
6. Finish with vinegar or lime juice for brightness. Stir in half the bacon and top bowls with remaining bacon and chives.

Serve with buttered cornbread or a pile of blue corn chips. Want it smokier? Add a dash of chipotle hot sauce. For a gluten-free thickener, mash some sweet potato cubes against the pot sides—it works like a charm.

How To Nail White Bean Chicken Chili Every Time

A few quick wins to make any pot better:

• Toast your spices. Thirty seconds in the pot makes flavors bloom.
• Mind the dairy. Add cream, cheese, or sour cream off the boil to prevent curdling.
• Finish with acid. A splash of lime or vinegar wakes everything up.
• Balance texture. Mash a scoop of beans to thicken without flour.
• Top like you mean it. Crunch, cream, and freshness take it from good to unforgettable.

Make-Ahead, Storage, And Reheating

These chilies keep beautifully. Store in airtight containers for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove over medium-low heat, adding a splash of broth if it’s too thick. If dairy is included, reheat slowly to keep it smooth.

Ready to dive in? Pick your vibe—classic creamy, verde-bright, smoky and bold, lemony-herb, or bacon-sweet potato—and start simmering. One bowl and you’ll see why white bean chicken chili is the kind of meal you’ll crave on repeat. Trust me: leftovers might not make it to tomorrow.