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Creamy White Chicken Chili with Cannellini Beans

creamy white chicken chili with cannellini beans - featured image
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A quick and comforting creamy white chicken chili made with tender shredded chicken, cannellini beans, and a velvety cream cheese broth. Ready in under 30 minutes, this family-friendly recipe is perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 3 cups cooked chicken, shredded
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 (4-ounce) can diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 2 tablespoons olive oil
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, sliced jalapeños, sour cream, avocado slices, crushed tortilla chips

Instructions

  1. Prep the ingredients: dice the onion, mince the garlic, drain and rinse the cannellini beans, shred the cooked chicken, and cut the cream cheese into small cubes.
  2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the ground cumin and dried oregano over the onions and garlic. Stir constantly for about 30 seconds to bloom the spices.
  4. Pour in the 4 cups of chicken broth, scraping the bottom of the pot to release any browned bits. Add the drained cannellini beans and the can of diced green chiles (including the liquid). Stir to combine.
  5. Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 10 minutes.
  6. Stir in the shredded chicken and cubed cream cheese. Continue stirring gently until the cream cheese is completely melted and the broth is silky and pale, about 2-3 minutes.
  7. Taste and adjust seasoning with salt and black pepper as needed. For more heat, add a pinch of cayenne or a dash of hot sauce.
  8. Let the chili simmer for another 5 minutes to ensure everything is hot and well combined. Ladle into bowls and top with desired garnishes. Serve immediately with crusty bread or tortilla chips.

Notes

Use room temperature cream cheese to prevent clumping. For a thicker chili, let it simmer uncovered longer or mash some beans before adding. This chili tastes even better the next day. To freeze, cool completely and store in airtight containers for up to 3 months.

Nutrition

Keywords: creamy white chicken chili, cannellini beans, easy chili recipe, quick dinner, comfort food, 30-minute meal

Find it online: https://evabake.com/creamy-white-chicken-chili-with-cannellini-beans-easy-recipe/