Chicken and White Bean Chili
This creamy Chicken and White Bean Chili is packed with flavor, featuring rotisserie chicken, white beans, roasted poblano peppers, and a creamy broth.
Cozy Chicken and White Bean Chili: A Delicious, Easy Dinner You’ll Love!
I just made this super cozy Chicken and White Bean Chili, and I had to share it with you! It’s packed with all the flavors you love—creamy, smoky, a little spicy, and oh-so-comforting. I used a rotisserie chicken to save time (because, let’s be real, who doesn’t love a good shortcut?), and it turned out amazing.
The chicken and white bean chili starts with a rich broth made from chicken stock, cumin, oregano, and a bit of chili powder. Then, I added roasted poblano peppers for that subtle smoky kick and green chiles for just the right amount of heat. The white beans and a bit of corn give it that perfect texture. And for the creamy goodness? I stirred in cream cheese and sour cream—it makes the broth so velvety and comforting!
It’s super easy to make, and the best part? You can have it on the table in about 45 minutes. It makes about 8 servings, so it’s great for leftovers too!
Let me know if you give it a try! I think you’ll love it just as much as I do.
Visual Process for Making Chicken and White Bean Chili
Step 1
Cook the Base
Sauté the onions, garlic, and spices in a large pot, then add the green chiles, chicken broth, and beans, bringing it to a simmer and cooking for 15 minutes.
Step 2
Add Chicken & Creamy Ingredients
Stir in the shredded chicken, cream cheese, and sour cream, then simmer for 10 more minutes until creamy.
Step 3
Serve & Top
Ladle chili into bowls and then top with bacon, cheese, green onions, cilantro, and lime.
Other Easy Soups, Stews and Chili Recipes
Check out my kids favorite easy chili recipe that features sweet potatoes instead of beans. Its so delicious. We also enjoy Hamburger Soup and my middle child adores creamy herbed tomato soup with grilled cheese.
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Chicken and White Bean Chili
Ingredients
For the Chili:
- 2 poblano peppers (roasted, peeled, and diced)
- 2 tbsp extra-virgin olive oil
- 1 medium diced yellow onion
- 4 minced garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- ½ tsp 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
- Roast the Poblanos: 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.
- Sauté the Aromatics: In a large pot, heat 2 tbsp 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.
- Add the Spices and Chicken: Stir in 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp chili powder, and ½ tsp cayenne pepper (if using). Add 3 cups shredded rotisserie chicken, roasted poblanos, 2 4-ounce cans diced green chiles, and 4 cups chicken broth. Bring to a simmer.
- Add Beans and Corn: Stir in 2 15-ounce cans cannelini beans and 1 cup corn. Simmer for 10-15 minutes to let the flavors meld.
- Make it Creamy: 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.
- Serve and Garnish: 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
Skip the beans and corn (replace with extra chicken or sautéed veggies like cauliflower or zucchini). Use full-fat cream cheese and heavy cream for added fat content.Dairy Free Version:
Use coconut milk or a dairy-free cream alternative instead of cream cheese and sour cream.