White Bean Chicken Chili
This creamy, filling White Bean Chicken Chili is loaded with protein and all the fall comfort you could possibly want! Easy to prep and great for leftovers, this is a recipe you’ve got to try!
Creamy, hearty, and full of flavor, White Bean Chicken Chili is the cozy bowl of comfort you’ll want to make again and again.
It’s lighter than traditional beef chili but still has a rich, satisfying taste. Tender shredded chicken, white beans, tomatoes and corn come together in a creamy broth that warms you from the inside out.
I have been making this recipe for years, and love to serve it especially during game day hosting! I’ve never been a huge regular chili fan, but when I made this recipe, I fell in love! There’s something about mixing cream cheese into a broth that makes it so much cozier.
This simple chili is also easy to prepare. You can cook it on the stove, all in one pot, or throw it in the Instant Pot and have dinner ready in about 10 minutes!
Just like my other Instant Pot favorites (like Spicy Rigatoni, Broccoli Pasta or Slumgullion) whether you’re cooking for a family dinner, prepping lunches for the week, or hosting a casual get-together, this chili hits the perfect balance of wholesome and delicious.
Why Make this Recipe
- Quick and Flexible: It’s easy to keep these pantry-staple ingredients on hand and you can make this chili on the stovetop in under an hour or let your Instant Pot do all the work for a quick, weeknight-friendly meal.
- Creamy but not Heavy: A blend of beans and broth gives the chili its rich texture with just a little bit of cream cheese to make it creamy and cheesy.
Key Ingredients for White Bean Chicken Chili
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Onion: Use a white onion for sharper flavor, or a yellow onion for an option that will hold up well in a lot of heat! You can use red onions if you want a very sweet onion flavor, or garnish with fresh red onions for a fresh bite!
- Beans: Great Northern beans and Cannellini beans to make the chili filling and satisfying. You can use any white beans. I recommend at least two kinds in order to offer a variety of textures in the chili. Great Northern beans break down a little easier and thicken the chili, whereas cannellini beans are sturdier so they give you a nice hearty bite.
- Diced tomatoes: Having the acidity in here balances the creaminess of the broth for ease. I like using canned diced tomatoes as they add a bit more juice into the chili, giving a brothier structure.
- Frozen Corn: Frozen corn provides a little sweetness. You could use canned corn if you prefer. You can put the frozen corn in the broth and defrost it as it warms up in the pot, or you can char it ahead of time for a more pronounced flavor.
- Cream Cheese: Cream cheese gives the chili a creamy texture and depth of flavor. Let the cream cheese soften a bit before stirring into the chili so that it doesn’t curdle.
- Cooked Chicken: You can use any cooked chicken you have on hand whether it’s rotisserie, grilled or even canned. Chicken is the main source of protein here, along with the beans. I cooked my chicken breast in the Instant Pot as a way to cook it before using.
Recipe Variations
- Add a Little Spice: You can add some extra spice to this recipe with a can of green chilies, a tablespoon of jalapenos or a little extra chili powder or even cayenne.
- A Little More Creamy: If you prefer a creamier white chili, feel free to add 2 more tablespoons of cream cheese or a half a cup of cream. Be aware this will make your chili a bit heavier.
How to Make White Bean Chicken Chili
Step One: Saute the onion until translucent, then add the garlic and cook until fragrant.
Step Two: Add the seasonings and saute for another minute or so until fragrant.
Step Three: Add both kinds of drained beans, tomatoes with juice, chicken broth, and corn. Simmer.
Step Four: Add the cooked chicken. Stir until the chicken warms through.
Step Five: Turn the heat to low, then add the cream cheese, stirring until it melts into the broth.
Step Six: Remove from the heat and serve. Top with sour cream, cilantro, tortilla chips, avocado, etc. Enjoy!
Expert Tips
- If you prefer your chili a bit thicker I suggest mashing some of the beans before adding them. This helps them break up into the broth and create a thicker consistency.
- After turning off the stove, stir in the cream cheese a little at a time so it melts smoothly without curdling. The residual heat is enough to blend it in perfectly.
- Adjust your liquid preferences here! I like a soupier chili, so I added more broth. My husband prefers his chili thicker, so sometimes I will add less to make it a chunkier soup.
Party Tip
If you are serving this White Bean Chicken Chili at your next tailgate or cozy winter party, follow these tips to really impress your guests!
- Place your pot of chili on a warmer or in the Instant Pot on the Keep Warm Setting.
- Set up a little station next to it with small cups or bowls that each guest can spoon a small serving into.
- Set up different bowls full of toppings, including avocado (covered in a bit of lemon to keep it green), green onions, cheese, tortilla strips, cilantro or anything else that sounds delicious!
Recipe FAQs
Yes! You can leave out the cream cheese or use your favorite dairy-free alternative like coconut cream or cashew cream to achieve a similar creaminess.
Store in an airtight container in the refrigerator for up to 4 days. Store your topping separately. This chili also freezes beautifully for up to 3 months. Reheat on the stovetop or in the microwave until warmed through. This chili thickens as it sits, so add a splash of broth when reheating to loosen it.
Did you enjoy this White Bean Chicken Chili Recipe? If so, make sure to try out these other recipes I picked out just for you:
If you tried this White Bean Chicken Chili Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
White Bean Chicken Chili
Ingredients
- 2 tbsp olive oil
- ½ white onion, chopped
- 2 cloves garlic
- 1 tsp cumin
- ½ tsp salt
- ½ tsp oregano
- ½ tsp coriander
- ¼ tsp paprika
- ¼ tsp chili powder, optional
- 1 15.5 oz can great Northern beans, drained
- 1 15.5 oz can cannellini beans, drained
- 1 14.5 oz can diced tomatoes, not drained
- 3 cups chicken broth
- 1 cup frozen corn
- 2 oz cream cheese, cut into cubes
- 3 cups cooked chicken, shredded or cubed into bite sized pieces
- cilantro, avocado, cheese, tortilla chips, for serving
Instructions
- To start, heat a large pot on medium-high heat on the stove. Heat 2 tbsp olive oil and saute ½ white onion until translucent. Once the onions soften, add 2 cloves garlic and saute for another minute until fragrant.
- Next add 1 tsp cumin, ½ tsp salt, ½ tsp oregano, ½ tsp coriander, ¼ tsp paprika, ¼ tsp chili powder and saute for another minute or so until fragrant.
- Add 1 15.5 oz can great Northern beans, 1 15.5 oz can cannellini beans, 1 14.5 oz can diced tomatoes, 3 cups chicken broth, and 1 cup frozen corn. Stir, then cover the pot, stirring occasionally, until the combination comes to a simmer.
- Once the chili is warm, keep it on the heat and add 3 cups cooked chicken. Stir until the chicken warms through.
- Turn the heat to low, then add 2 oz cream cheese stirring until the cream cheese melts into the broth.
- Remove from the heat. Serve by topping with cilantro, avocado, cheese, tortilla chips, etc. Enjoy!
Instant Pot Instructions
- Start by turning your Instant Pot to the saute feature. Add 2 tbsp olive oil and ½ white onion. Stir for about 4 minutes or so, until the onions turn translucent and start to soften. Once the onions soften, add 2 cloves garlic and saute for another minute until fragrant.
- Next add 1 tsp cumin, ½ tsp salt, ½ tsp oregano, ½ tsp coriander, ¼ tsp paprika, ¼ tsp chili powder and saute for another minute or so until fragrant.
- Turn your Saute feature off, and add 1 15.5 oz can great Northern beans, 1 15.5 oz can cannellini beans, 1 14.5 oz can diced tomatoes, 3 cups chicken broth, and 1 cup frozen corn.
- Set the Instant Pot to Manual for 5 minutes. Once the pressure cooker has completed its time, do an Instant Pressure Release.
- Remove the lid from the Instant Pot and stir in 2 oz cream cheese until it completely melts into the chili. Then add 3 cups cooked chicken again, and stir to combine. You can add the chicken right out of the fridge, and it will warm up once it sits in your chili for a few moments.
- Serve by topping with cilantro, avocado, cheese, tortilla chips, or nothing! Enjoy!
Video
Notes
- Onion: You can use red onions if you want a very sweet onion flavor, or garnish with fresh red onions for a fresh bite!
- Beans: You can use any white beans. I recommend at least two kinds in order to offer a variety of textures in the chili.
- Frozen Corn: You could use canned corn if you prefer.
- Cooked Chicken: You can use any cooked chicken you have on hand whether it’s rotisserie, grilled or even canned.
- If you prefer your chili a bit thicker I suggest mashing some of the beans before adding them. This helps them break up into the broth and create a thicker consistency.
- After you turn the heat to low, stir in the cream cheese a little at a time so it melts smoothly without curdling. The low heat is enough to blend it in perfectly.
- Adjust your liquid preferences here! I like a soupier chili, so I added more broth. My husband prefers his chili thicker, so sometimes I will add less to make it a chunkier soup.
