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Creamy White Chicken Chili with Cannellini Beans (Best Easy Recipe)

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This creamy white chicken chili with cannellini beans is a comforting, velvety dish that comes together in under 40 minutes. Made with simple ingredients like cream cheese, tender chicken, and buttery beans, it’s the perfect cozy meal for busy weeknights or lazy Sundays.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil for a neutral flavor)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika (adds a subtle smokiness)
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper, to taste
  • 1½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles (mild or hot, your call)
  • 4 ounces cream cheese, softened and cut into cubes (I recommend Philadelphia for best texture)
  • ½ cup heavy cream or half-and-half (adds extra richness)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Lime wedges (for garnish)
  • Crushed tortilla chips or avocado slices (for garnish)

Instructions

  1. Sauté the aromatics (5 minutes): Heat the olive oil in your Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
  2. Bloom the spices (1 minute): Stir in the cumin, oregano, smoked paprika, and cayenne pepper. Cook for about 30 seconds, stirring constantly.
  3. Add the chicken and broth (15 minutes): Place the chicken breasts in the pot and pour in the chicken broth. Bring to a gentle boil, then reduce the heat to low, cover, and let it simmer for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
  4. Shred the chicken (3 minutes): Using tongs, transfer the cooked chicken to a cutting board. Let it rest for a minute or two, then shred it with two forks.
  5. Add the beans and chiles (2 minutes): Stir in the drained cannellini beans and diced green chiles. Let everything heat through for about 2 minutes.
  6. Make it creamy (5 minutes): Reduce the heat to low. Add the cubed cream cheese, stirring constantly until it’s fully melted and incorporated into the broth. Then, slowly pour in the heavy cream while stirring. Let it simmer for another 2-3 minutes until everything is hot and creamy. Taste and adjust salt and pepper.
  7. Return the chicken (1 minute): Add the shredded chicken back to the pot and stir until combined. Let it warm through for about a minute.
  8. Serve and garnish: Ladle the chili into bowls and top with your favorite garnishes—fresh cilantro, shredded cheese, a squeeze of lime, and some crunchy tortilla chips.

Notes

For the creamiest texture, use full-fat cream cheese—the low-fat version can get grainy when melted. If you want a dairy-free option, use a plant-based cream cheese and coconut cream instead of heavy cream. For the beans, cannellini beans are preferred for their buttery texture, but great northern beans work just as well. Don’t skip the green chiles—they add a subtle brightness that balances the richness of the cream cheese. Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.

Nutrition

Keywords: creamy white chicken chili, cannellini beans, white chicken chili, easy chili recipe, comfort food, quick dinner, weeknight meal

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