Creamy White Chicken Chili with Cannellini Beans

Why You’ll Love This Recipe

• Ultra-comforting and hearty without feeling heavy—no cream required.
• Layered flavor from gently toasted cumin and coriander plus green chiles.
• Thickened naturally with cannellini beans for a velvety, brothy chili.
• Easy weeknight method with smart make-ahead and freezer-friendly options.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 1 jalapeño (optional), 2 limes, 1 bunch cilantro
• Dairy: Sour cream (for serving), optional Monterey Jack cheese (for topping)
• Pantry: Olive oil, 2 (4 oz) cans diced green chiles, 2 (15 oz) cans cannellini beans, 4 cups low-sodium chicken broth, 1.5 lb boneless skinless chicken thighs or breasts, ground cumin, ground coriander, dried oregano, bay leaf (optional), kosher salt, black pepper, cayenne (optional), tortilla chips (optional)

Full Ingredients

For the Chili

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 jalapeño, seeded and minced (optional, for heat)
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 2 (4 oz) cans diced green chiles (mild or hot)
• 4 cups low-sodium chicken broth
• 1.5 lb boneless skinless chicken thighs or breasts
• 2 (15 oz) cans cannellini beans, drained and rinsed (reserve 1 cup for pureeing)
• 1 bay leaf (optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Pinch cayenne or red pepper flakes (optional)

Finish & Garnish

• 2 tbsp fresh lime juice (about 1 lime), plus wedges for serving
• 1/2 cup chopped fresh cilantro, plus extra for topping
• Sour cream, 1 tbsp per serving (or to taste)
• Optional: crushed tortilla chips, sliced avocado, shredded Monterey Jack

Step-by-Step Instructions

Step 1: Prep the aromatics and beans

Dice the onion, mince the garlic, and mince the jalapeño (if using). Drain and rinse the cannellini beans; set aside 1 cup of beans in a small bowl for pureeing later. Keep the rest handy for adding to the pot.

Step 2: Sauté and bloom the spices

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until softened and translucent, 5–6 minutes. Add the garlic and cook 30 seconds, just until fragrant. Sprinkle in the cumin, coriander, oregano, black pepper, and a pinch of cayenne if you like heat. Stir constantly for 30 seconds to bloom the spices in the oil.

Step 3: Build the broth and poach the chicken

Pour in the chicken broth and add the diced green chiles (with their juices), bay leaf if using, and 1 tsp kosher salt. Submerge the chicken and bring to a gentle simmer over medium heat. Reduce heat to maintain a light simmer, partially cover, and cook 15–18 minutes, or until the chicken reaches 165°F in the thickest part.

Step 4: Shred the chicken

Transfer the chicken to a cutting board and let rest 5 minutes. Discard the bay leaf. Shred the chicken into bite-size pieces using two forks (or a stand mixer with paddle on low for 20–30 seconds). Set aside.

Step 5: Thicken with a bean puree

Using a ladle, scoop about 1 cup hot broth from the pot into the reserved 1 cup beans. Blend with an immersion blender (or mash thoroughly with a fork) until mostly smooth. Return this puree to the pot along with the remaining whole beans. Simmer over medium-low for 8–10 minutes to slightly thicken and marry flavors.

Step 6: Return chicken and finish

Stir the shredded chicken back into the pot and simmer 2–3 minutes to warm through. Turn off the heat and stir in the lime juice and chopped cilantro. Taste and adjust seasoning with more salt, pepper, or lime as needed. For a looser chili, add a splash of broth; for thicker, simmer a few minutes more.

Step 7: Serve with cool, creamy toppings

Ladle into warm bowls. Finish each bowl with a generous spoonful of sour cream and extra cilantro. Add optional toppings like crushed tortilla chips or sliced avocado. Serve with lime wedges for bright pops of acidity.

Pro Tips

• Bloom spices in oil for deeper flavor—30 seconds is enough, but do not let them burn.
• Keep the simmer gentle when cooking chicken; a hard boil can toughen the meat.
• Bean puree is your secret thickener—adjust the amount to get your perfect body without cream.
• Short on time? Use 3 cups shredded rotisserie chicken and skip the poaching; add at Step 6 and simmer 5 minutes.
• Warm bowls with hot water first so the chili stays hotter, longer.

Variations

• Creamier: Stir in 3 oz softened cream cheese or 1/2 cup half-and-half at the end, off heat, then add lime and cilantro.
• Slow Cooker: Sauté aromatics and spices on the stove, then transfer to a slow cooker with broth, green chiles, beans (reserve 1 cup), and chicken. Cook on Low 4–5 hours. Shred, puree reserved beans with some liquid, add back, and finish with lime/cilantro.
• Instant Pot: Sauté aromatics/spices on Sauté mode. Add broth, green chiles, beans (reserve 1 cup), and chicken. Pressure cook 10 minutes (High), natural release 10 minutes. Shred, puree reserved beans with some liquid, add back on Sauté until thickened, then finish with lime/cilantro.

Storage & Make-Ahead

Refrigerate cooled chili (without sour cream stirred in) in airtight containers up to 4 days. Freeze up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stove with a splash of broth or water. Add lime juice, cilantro, and the sour cream dollop after reheating for the freshest taste. The chili also tastes even better on day 2 as the flavors meld.

Nutrition (per serving)

Approx. 390 calories; 33 g protein; 34 g carbohydrates; 14 g fat; 7 g fiber; 1060 mg sodium. Based on chicken breasts and 1 tbsp sour cream per serving; values will vary with ingredients and toppings.