Chicken and White Bean Chili
Creamy chicken and white bean chili with smoky poblanos, tender shredded chicken, and a velvety broth. Easy, hearty, and full of flavor.
August 2025 update: Its a bit early for chicken and white bean chili here in Missouri but I am getting too excited for Fall. I first posted this recipe for my version of white chicken chili with poblano peppers (my newest obsession) back in November 2024. I wanted to freshen up the post with some more pictures and a few more details plus some links to some of my other soups, stews and chili’s (one of which is the only way my kids will eat chili to this day). I hope you enjoy the updates.
🔗 Chicken and White Bean Chili Links
👩🍳Nothing Says Fall Like Chicken and White Bean Chili
This year for some reason I could not wait for fall. It was not because summer dragged on or because it was too hot. I just wanted to pull on jeans and sweaters, sit under the lights at Helias Catholic High School watching my son play football, and make chili with cornbread. Those are the things that make my heart feel full during fall in Missouri.
If I am honest with myself, part of that longing for fall might be tied to a touch of homesickness as my kids keep growing up. I find myself thinking about when they were little and wishing I had spent just a few more hours with them instead of doing all the other things that now feel so small in comparison. It is not that I did not spend time with them. I did. I just know that no matter how much time I had, it would never have felt like enough. Sometimes I wish I could have stopped time. Fall is a time of year for rejuvination of my heart so it kinda makes sense.
Today we are driving back from Brant’s folks house, just Brant and I-no kids because they are all busy. It is seventy-seven degrees out which is not exactly sweater weather, but this morning it was chilly enough to give me goosebumps in the fifties and I need something to fill my heart. So I decided to make this chicken and white bean chili along with my soft, sweet cornbread because I have free will.
I made this chicken and white bean chili for the first time a year ago. I know that white chicken chili has been around for a long time but all the recipes I tried fell kind of flat, like cream, chicken and cheese. I like to cook big on flavor and became somewhat obsessed with poblanos that year so I added those in, spiced it up a bit more than usual and the result was this amazing white chicken chili. A bit smoky from the poblanos, spicy from the chilis and seasonings, and the creamy broth ties it all together without burning your taste buds.
It’s definately a great chicken and white bean chili recipe. At least we think so. Let me know what you think in the comments.
🛒 Ingredients In My Chicken and White Bean Chili
🥣 Step-by-Step: Chicken and White Bean Chili
Chicken and white bean chili is the perfect way to start fall off. And its really easy to make. I think easier than traditional chili.
This stip is optional but some people prefer it. Start by roasting the poblano peppers. Place them under the broiler or directly over a gas flame and turn them until the skins are charred and blistered all over. Once they are well blackened, transfer them to a bowl and cover it with a plate or plastic wrap. Let them steam for about ten minutes. This makes the skins easier to remove. Peel off the skins, remove the seeds if you want a milder flavor, then dice the peppers and set them aside.
I on the other hand like to smoke my poblanos. Cut a couple slits in the pepper. Place them on a smoker on extreme smoke and smoke for 6-8 hours.
In a large soup pot, heat olive oil over medium heat. Add the diced onion and cook until it softens and begins to turn translucent, stirring often so it does not brown too quickly. Stir in the garlic and let it cook just until fragrant. Garlic burns easily, so keep an eye on it and only give it about a minute.
Add the seasonings to the pot. Stir in the cumin, oregano, chili powder, and cayenne if you are using it. Letting the spices heat in the hot oil and onion mixture helps release their flavor before the broth goes in.
Mix in the shredded chicken along with the roasted poblanos, diced green chiles, and chicken broth. Bring everything to a gentle simmer. Rotisserie chicken is the easiest option here, but any cooked shredded chicken works, even leftovers. Just make sure it is not overly seasoned so the flavors of the chili can shine.
Once the broth is simmering, add the beans and corn. Cannelini beans or great northern beans are classic in white chili because they stay creamy without falling apart, but if you only have navy beans those will work too. Let the chili bubble gently for ten to fifteen minutes so the flavors have a chance to blend together. If you like a thicker chili, mash a portion of the beans with the back of a spoon before adding them in.
Turn the heat to low before stirring in the cream cheese. Once the cream cheese has blended in, add the sour cream and stir until the broth is creamy and velvety. If you prefer a lighter version, swap in half-and-half or plain Greek yogurt. For dairy-free, you can use a splash of coconut milk or a plant-based cream alternative. Taste and season with salt and pepper until it tastes balanced to you.
Ladle the chicken and white bean chili into bowls and let everyone top their serving the way they like it. Crumbled bacon adds a smoky crunch, shredded cheese melts beautifully over the hot chili, and a sprinkle of cilantro or green onions brightens everything up. Do not skip the lime wedge, a squeeze of fresh lime juice at the end lifts the flavors and keeps it from feeling too heavy.
Serve chicken and white bean chili with tortilla chips or cornbread on the side. Leftovers reheat well on the stove or in the microwave, and like most chilis, the flavor deepens the next day.
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Chicken and White Bean Chili
Ingredients
For the Chili:
- 2 poblano peppers (roasted, peeled, and diced)
- 2 tablespoons extra-virgin olive oil
- 1 medium diced yellow onion
- 4 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper (optional)
- 3 cups shredded rotisserie chicken
- 2 4-ounce cans diced green chiles
- 4 cups chicken broth
- 2 15-ounce cans cannelini beans (or great northern, drained and rinsed)
- 1 cup corn (fresh, frozen, or canned)
- 4 ounces cream cheese (softened)
- ½ cup sour cream (or heavy cream)
- salt and pepper to taste
Optional toppings:
- 6 strips cooked and crumbled bacon
- 1 cup shredded cheese
- 2 sliced green onions
- chopped fresh cilantro
- lime wedges
Instructions
- Place 2 poblano peppers under the broiler or over a gas flame, turning until the skins are blackened and blistered. Place in a bowl, cover, and let steam for 10 minutes. Peel off the skin, dice, and set aside. This is optional. You can leave the skins on if you want. Some people think it makes them less bitter but I smoked a whole bunch of poblanos this year and left the skins on and it turned out really good.
- In a large pot, heat 2 tablespoons extra-virgin olive oil over medium heat. Add 1 medium diced yellow onion and sauté for about 5 minutes until softened. Stir in 4 minced garlic cloves and cook for another minute.
- Stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, and ½ teaspoon cayenne pepper (if using). Let it toast for 30 seconds.
- Add 3 cups shredded rotisserie chicken, roasted poblanos, 2 4-ounce cans diced green chiles, and 4 cups chicken broth. Bring to a simmer.
- Stir in 2 15-ounce cans cannelini beans and 1 cup corn. Simmer for 10-15 minutes to let the flavors meld.
- Reduce heat to low. Stir in 4 ounces cream cheese until melted and smooth. Add ½ cup sour cream and stir to combine. Season with salt and pepper to taste.
- Ladle the chili into bowls and top with crumbled bacon, shredded cheese, green onions, fresh cilantro, and a squeeze of lime. Serve with tortilla chips or warm cornbread.
Notes
Substitutions
Storage
Nutrition
FAQs
Can I make chicken and white bean chili in a slow cooker or Instant Pot?
Yes! For the slow cooker, simply add all the ingredients (except the cream cheese and sour cream) and cook on low for 6-7 hours or high for 3-4 hours. Then add the cream cheese and sour cream until melted.
For the Instant Pot, cook on high pressure for 10 minutes, then release the pressure and stir in the cream cheese and sour cream.
What to Serve With Chicken and White Bean Chili
This chicken and white bean chili is hearty enough to stand on its own, but the toppings really let everyone make their bowl the way they like it. I like to set out a topping bar with crumbled bacon, shredded cheese, sliced green onions, fresh cilantro, and lime wedges. A little squeeze of lime right before eating brightens the smoky poblano flavor and makes the creamy broth pop.
Cornbread is always my go-to side. A skillet of golden cornbread with butter and honey balances the spice and makes the meal feel complete. Tortilla chips or warm flour tortillas are perfect for scooping, and if you have leftovers, the chili also works well spooned over baked potatoes or rice for another easy dinner.
For game day, I like to keep the chili warm in a slow cooker so people can help themselves throughout the night. It pairs well with other snacks like guacamole, queso, or even a tray of nachos topped with extra shredded chicken. However you serve it, this easy white chili recipe fits just as well at a weeknight dinner table as it does at a fall football tailgate.
Fall Soup, Stew and Chili Recipes
If you are anything like me, once the weather cools off you want a rotation of soups and chilis ready to go. One of my favorites is lasagna soup with ricotta dumplings. It has all the comfort of lasagna but without the fuss, and those little dumplings are the best part. When I want something lighter, I make basil mint tomato soup with honey. The sweetness from the honey balances the acidity of the tomatoes, and the herbs make it taste so fresh.
On nights when I want something earthy and rich, I go for cream of mushroom soup. It is so much better homemade than canned, and it pairs beautifully with chicken or pasta. For a little Tex-Mex vibe, chicken tortilla soup is always a hit. I like making it in the slow cooker because it is colorful, full of flavor, and the toppings make it fun to serve.
Potato soup is another staple in my house. I make it loaded with sausage, bacon, and plenty of cheese so it feels like a full meal. Tomato soup is another one I fall back on, especially with croutons or grilled cheese on the side. When I want something more filling, red wine beef stew always does the trick. The beef turns so tender in the broth and the vegetables soak up all that flavor.
If you want a quicker option, one-pot hamburger soup comes together easily with rice and plenty of vegetables. Chicken noodle soup never goes out of style either, and I like to call mine immune boosting since it feels good for the soul as much as the body. And when I want a twist on chili, I make it with sweet potatoes along with bacon, beef, and sausage. The sweet potatoes round out the spice and make it hearty without being heavy. Its the only way my kids will eat chili to this day.