Creamy White Bean Chicken Chili: Hearty Comfort with Bright Flavor - A Cozy Weeknight Favorite

Warm, cozy, and satisfying, this White Bean Chicken Chili is the kind of bowl you reach for when you want comfort without feeling weighed down. It brings together tender chicken, creamy white beans, and a bright citrus lift that keeps every spoonful interesting. In this guide, I’ll walk you through what makes this chili special, what you’ll need, and how to make it with confidence — even on a busy weeknight. You’ll find a clear, friendly roadmap so you can cook with ease while enjoying that classic chili glow at the table.

This chili is a balanced blend of creamy texture and fresh flavor. The white beans contribute a silky body, the chicken brings protein and heartiness, and the spices offer warmth without overwhelming heat. A touch of lime zest and juice brightens the pot, making every bite feel fresh and comforting at the same time. It’s naturally comforting, easily customizable, and great for meal prep because the flavors deepen as it rests. Plus, it’s white-on-white comforting in color, which means a cozy bowl that looks as inviting as it tastes.

• Olive oil — the base for sautéing aromatics and adding a little sheen to the chili.
• Yellow onion, diced — provides sweetness and depth as it sweats down.
• Garlic, minced — adds a fragrant backbone to the dish.
• Chicken breasts, cut into 1-inch pieces — keeps the chili hearty and protein-rich.
• Cooked white beans (cannellini or great northern) — the creamy, starchy base that defines the texture.
• Corn kernels — a pop of sweetness and color for contrast.
• Low-sodium chicken broth — creates the soupier, comforting body of the chili.
• Green chilies — gentle heat and tangy flavor that brighten the pot.
• Ground cumin — a warm, earthy note that anchors the chili.
• Chili powder — adds depth and a mild kick.
• Dried oregano and optional coriander — bring herbal aroma and background complexity.
• Red pepper flakes (optional) — for a touch of heat, if you like it spicy.
• Lime zest and juice — a bright finishing lift that keeps the flavors lively.
• Plain yogurt or sour cream (optional) — for a creamy swirl that pairs beautifully with the chili’s brightness.
• Fresh cilantro — a fresh herb finish that ties the dish together.
• Salt and pepper — essential seasoning to taste.
• Optional garnishes: avocado slices or shredded cheese — add creaminess and richness right at the end.

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 4–5 minutes.
2. Add the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it.
3. Stir in the chicken pieces and cook until lightly browned on all sides, about 4–6 minutes. It doesn’t need to be fully cooked through at this point.
4. Pour in the chicken broth and add the green chilies, cumin, chili powder, oregano, coriander (if using), and red pepper flakes (if using). Bring to a gentle simmer.
5. Add the white beans and corn. Simmer for 8–10 minutes, allowing the flavors to meld and the chicken to finish cooking through.
6. Finish with lime zest and juice. Taste and adjust salt and pepper as needed.
7. If you like a creamier texture, stir in yogurt or sour cream just before serving. Sprinkle with fresh cilantro and serve with optional avocado or cheese.

• Total active time: about 15–25 minutes, depending on chopping speed and how quickly the chicken browns.
• Hands-on prep: roughly 15 minutes.
• Simmer time: 8–10 minutes to meld flavors and finish cooking the chicken.
• Make-ahead option: chili often tastes even better the next day as flavors deepen. Reheat gently and adjust seasoning if needed.
• Serving briefly: the dish is ready to enjoy as soon as it’s hot and the flavors have blended to your liking.

Per serving (about 1/4 of the recipe): estimates may vary with exact brands and portions.

• Calories: 360
• Protein: 28 g
• Carbohydrates: 40 g
• Fat: 12 g
• Fiber: 7 g
• Sugar: 6 g

Can I make this chili in a slow cooker?

Yes. Sauté the onions and garlic on the stovetop, add the remaining ingredients except dairy, and cook on low for 6–8 hours or high for 3–4 hours. Stir in yogurt or sour cream at the end, if using.

Is this recipe gluten-free?

Yes. All the ingredients listed are naturally gluten-free. Just check the broth to ensure it is certified gluten-free if needed.

How can I make it spicier?

Increase the chili powder a bit, add a few extra red pepper flakes, or use a hotter green chili can. You can also serve with a side of hot sauce for diners who like more kick.