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White Bean Chicken Chili

White Bean Chicken Chili is a refreshing change from your traditional beef tomato chili. I think it's easier on the tummy too.

The whole process took about 15-20 minutes from start to finish (not counting baking the chicken in the oven)….which makes it a quick and easy meal.

I have been making versions of this recipe for years but, I have to say…I think this one is the best so far. I thickened it up a bit so it was more chili like.

I usually double the recipe and then invite friends over to share the meal with me. I recently bought sourdough bread bowls from Panera bread and served it in those. Which is SO fun but there is a lot of bread thrown away. Next time I will use regular soup bowls and crusty bread served on the side.

So – here you go!

bowl of white bean chicken chili

White Bean Chicken Chili

An easy alternative to regular chili
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Servings 6

Equipment

  • Large Soup Pot or Dutch Oven
  • Food Processor
  • Colander or Mesh Strainer

Ingredients
  

  • 1 small yellow onion – chopped small
  • 2 cloves chopped garlic (or garlic powder)
  • 2 Tbsp olive oil
  • 2 14.5 oz cans chicken broth or stock
  • 1 7 oz can green chilies (I use the mild)
  • 1 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp oregano
  • 1/4 tsp pepper
  • 2 tsp salt (or to taste)
  • 1 8 oz package Neufchatel cheese (or light cream cheese)
  • 1 1/2-2 cup corn – frozen or fresh (NOT canned)
  • 2 15 oz cans cannellini beans
  • 3 cups chicken – chopped or shredded
  • 1 tbsp lime juice (about 2 limes)
  • 2 tbsp fresh cilantro (garnish)

Optional

  • 3 tbsp corn starch, arrow root, or flour

Optional Toppings

  • tortilla chips
  • avocado slices
  • monterrey jack cheese (shredded)

Instructions
 

If not using pre-cooked chicken –

  • Preheat oven to 350º
  • Trim fat off chicken and place in baking dish. Add water or chicken broth
    Bake for 30-45 minutes – until no longer pink in the middle
    Let cool

Next up –

  • Heat olive oil over low heat – add chopped onions and saute until clear (about 5 minutes)
  • Add garlic and saute 30 seconds longer – if using garlic powder don't add it yet
  • Add chicken broth, chiles, all spices –
    Bring to a boil and reduce to medium and cook for 15 minutes
  • Drain and rinse beans
  • Measure out 1 cup beans and 1/4 cup broth – puree in a food processor
  • Add cheese, whole beans, pureed beans, corn to pot
    Let cook for 15 minutes
  • Add chicken and lime juice
  • If the chili seems too thin – shake water and corn starch/arrowroot powder/flour until smooth. Add to chili. Cook and add more until you have your desired consistency

Garnish with –

  • Garnish with shredded cheese and/or avocado slices
  • Serve with tortilla chips or crusty bread

For more recipes head on over to: In the Kitchen.

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White Bean Chicken Chili

bowl of white bean chicken chili

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