We’ve all had plenty of chili—but what about White Chicken Chili? Creamy and full of flavor, it’ll warm you from the inside out.
The unassuming, humble pot of chili is beloved throughout the U.S. We have our regional peculiarities with the dish, sure. Texas chili leaves out the beans and tomatoes and is quite different from Colorado chili. I’ve had some Louisiana chili that seems more “Cajun meat stew” than Mexican “chili con carne.” Despite all the regional differences, we’re all probably likely to think of “chili” as the same color: a deep red or brown.
They’re not all the same color, though! Our general definition of chili doesn’t account for this white chicken chili—a creamy poultry version of the spicy red stew. This chili might not look a whole lot like the Platonic ideal of chili, but it’s certainly worth trying.
White chicken chili has the hallmarks of chili, in that it’s a spicy, meaty stew with beans. But the similarities end there. This chili looks more like a chowder because its color comes from cannellini beans and cream cheese. Yes, I said cream cheese! It’s hearty, full-flavored, and just as comforting on a cold winter day as any dark-red chili.
Is This White Chicken Chili Healthy?
Chicken is a bit healthier than the ground beef that’s in most chili recipes, as it’s generally leaner and still full of protein. This white chicken chili contains cannellini beans, which are loaded with fiber and add a dose of protein. There’s a whole package of reduced-fat cream cheese in it, which of course isn’t as fatty as a full-fat cream cheese and still contains some calcium and protein. This meal is high-protein and high-carb, with a lot of fiber and a moderate amount of fat, so it can be a healthy part of many diets in moderation.
To make white chicken chili that’s suitable for vegetarians, replace the chicken with seitan or another meat substitute, and use vegetable broth instead of chicken broth.
Cannellini Vs. Other White Beans
Often referred to as a “white kidney bean,” cannellini beans are large, kidney-shaped Italian white beans that have a thicker skin and a creamy texture when cooked. Because of the creamy texture and the fact that they hold their shape after cooking, cannellini beans are excellent in soups and stews. That’s why we use them in this white chicken chili.
If you don’t have access to cannellinis or would simply like to use the white beans you have on hand, here’s the low-down on some other common options.
Great Northern: If you don’t have cannellini beans, Great Northerns are the next-best option. They’re mild in flavor and have a meaty texture, similar to cannellini beans, though they can sometimes be a little grainy after cooking. They may take longer to cook than cannellini beans, but if you’re using canned beans, you don’t have to worry about the cooking time.
Navy: Navy beans are the smaller, creamier white bean option. Often called the “pea bean” or “small white beans,” these little guys cook up quick, and their thin skins make them easily mashed when cooked. In fact, cooked Navy beans barely need any mashing to make them creamy, so if you use these in your chili, stir carefully!
How Do I Store Leftovers?
I love to make a large batch of white chicken chili so that I can have leftovers and stretch the chili out into multiple meals. White chicken chili will last up to 4 days in the fridge in a sealed container, or up to 3 months in the freezer stored in a freezer-safe container. To reheat, put your white chicken chili into a pot on the stove and bring it back up to a simmer over medium-low heat.
Serving Suggestions
White chicken chili is a meal in itself, but I do love it with certain toppings and sides. A side of Easy Sweet Vegan Cornbread With Applesauce is amazing with any chili, including white chicken chili. On top of the chili itself, chopped green onions, shredded cheese, or a dash of smoked paprika will do the trick. I think a salad on the side is a great idea to break up the density of this chili. Try this Cucumber-Avocado Salad.
If you enjoyed this chili recipe and want to try out some other interesting variations, take a look at this Chocolate Chili recipe or this enticing No-Bean Chili.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 can diced green chilies 7 ounces
- 1½ teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
- 2 cans cannellini beans 15-ounce cans, drained and rinsed
- 1 package light or reduced-fat cream cheese cubed, 8 ounces
- 1¼ cups corn fresh or frozen
- 2½ cups shredded cooked chicken
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro chopped
Instructions
- In a large pot, heat olive oil over medium-high heat. Add diced onion and sauté for 4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Pour in chicken broth, add green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- In a food processor, blend 1 cup of the cannellini beans with 1/4 cup of the broth from the pot until nearly smooth.
- Add the light cream cheese, corn, whole beans, and puréed bean mixture to the pot. Stir well and simmer for 5 to 10 minutes.
- Stir in the shredded chicken, fresh lime juice, and cilantro. Heat through and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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