White Bean Chicken Chili One Pot

Published 5/1/2023 Make it creamy with either cream cheese or Greek yogurt, and you’re on your way to the most flavorful white bean chili of your life. It’s chili season, friends! Whether it’s this white bean chicken chili or this simple green chili or this vegetarian chili, we got you covered with delicious chili recipes suited for every palate.

Creamy Chicken Chili with White Beans

If you’re a creamy chili lover like me, then this white bean chicken chili is calling your name! It’s made creamy from a combination of cream cheese (or Greek yogurt if you prefer!) and emulsifying the white beans and a few other soup ingredients right in the pot. We love that this white chicken chili recipe differs from classic red chili and embraces both veggies and poultry.

White Bean Chicken Chili Ingredients

The following variety of canned, fresh, and seasoning ingredients come together to create the most flavorful white bean chili. Here’s what you’ll need on your grocery list:

Canned Ingredients

Green chiles White cannellini beans Chicken broth Yellow corn Pinto beans White hominy

Fresh Ingredients

White onion Garlic cloves Poblano pepper Boneless, skinless chicken breasts Fresh lime juice Cream cheese (or Greek yogurt!)

Seasonings and Spices

Ground cumin Ground oregano Garlic powder Green hot sauce (feel free to omit if you’re not a spicy fan!) Olive oil Salt

How to Make White Bean Chicken Chili

This white bean chicken chili can be whipped up in one, yes ONE, pot! It’s one of those chili recipes that’s crucial to both the flavor and the creaminess that you add ingredients to the right place at the right time. Which is why we’re here to walk you through step-by-step how to make this deliciously creamy chili to ultimate perfection: Since it’s a dark meat, you’ll get a richer flavor out of them!

Prep and Pre-Heat!

Grab a large pot or Dutch oven! Heat pot or dutch oven over medium-high heat, and then add olive oil.

Sauté Fresh Veggies

When the olive oil is fragrant, add diced onion to the pot and sauté for about 2 minutes. Then, add garlic, diced poblano pepper, and salt to the pot and sauté until the onion is translucent. The Dutchess

Deglaze

Next, deglaze the pot with the can of green chiles by pouring the chiles into the pot. Use a wooden spoon to scrape the bottom and sides of the pot to make sure you loosen up all the brown bits at the bottom of the pot. This will help keep all that delicious sautéed onion and poblano pepper flavor in your chili.

Time for Chicken and Spices

Add the cumin, oregano, garlic powder, and cannellini beans to the pot and mix well. Then, add the chicken breasts and chicken broth to the pot and bring to a boil, uncovered.

Simmer

Once boiling, turn heat to low, cover, and let the soup simmer for 20 minutes. When the chicken is done cooking, remove it from the pot and shred it using two forks, and then set aside.

Emulsify until Smooth

Next, use an emulsifier blender to cream the soup by blending the onion, poblano peppers, garlic, cannellini beans, broth and spices together. You can do this right in the pot instead of dirtying another bowl. Once fully creamed, add cream cheese (or Greek yogurt) and emulsify that until fully creamy.

Add Remainder of Ingredients

Then, add the shredded chicken and the rest of the ingredients (corn, hominy, and pinto beans) to the pot and stir until combined. Turn heat up to medium/high and cook until the soup comes to a boil.

Serve and Enjoy

Remove from heat, stir, and enjoy! We recommend serving this white bean chicken chili with a slice of toasted sourdough or topped with a dollop of Greek yogurt.