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Creamy White Chicken Chili with Cannellini Beans (Easy 30-Minute Recipe)

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A quick and easy creamy white chicken chili with cannellini beans that comes together in just 30 minutes. Perfect for busy weeknights, this comforting chili is packed with flavor from cumin, oregano, and a touch of cream.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1½ pounds boneless, skinless chicken breasts (or thighs)
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • ½ cup heavy cream (or half-and-half)
  • Optional toppings: shredded Monterey Jack cheese, fresh cilantro, diced avocado, sliced jalapeños, lime juice, tortilla chips, sour cream

Instructions

  1. Heat the oil and sauté the aromatics. Place your large pot or Dutch oven over medium heat and add the 2 tablespoons of olive oil. Once the oil shimmers (about 30 seconds), add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent and starts to soften. Then add the minced garlic and cook for another 30 seconds, stirring constantly.
  2. Season the chicken. While the onion is cooking, season your chicken breasts or thighs on both sides with salt, pepper, and a pinch of the cumin.
  3. Brown the chicken. Push the onion and garlic to the sides of the pot and place the seasoned chicken in the center. Let it cook undisturbed for 3-4 minutes per side, until golden brown.
  4. Add the broth and spices. Pour in the 4 cups of low-sodium chicken broth, then add the remaining cumin, dried oregano, and smoked paprika. Stir everything together, scraping up any browned bits from the bottom of the pot.
  5. Add the beans and green chiles. Dump in the drained and rinsed cannellini beans and the can of diced green chiles (with their liquid). Give everything a good stir.
  6. Simmer the chili. Bring the chili to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. The chicken should be cooked through by this point (165°F for breasts or 175°F for thighs).
  7. Shred the chicken. Using tongs, remove the chicken from the pot and place it on a cutting board. Let it rest for 2-3 minutes, then use two forks to shred it into bite-sized pieces.
  8. Return the chicken to the pot. Add the shredded chicken back into the chili and stir to combine. Optionally, use the back of your spoon to mash some of the beans against the side of the pot for a creamier texture.
  9. Add the cream. Reduce the heat to low and stir in the ½ cup of heavy cream. Let it heat through for 2-3 minutes, but don’t let it boil.
  10. Taste and adjust. Taste the chili and adjust the seasoning with salt, pepper, or a squeeze of lime juice if needed.
  11. Serve and garnish. Ladle the chili into bowls and top with your favorite garnishes.

Notes

Don’t skip browning the chicken for best flavor. Use room temperature cream to prevent curdling. For a thicker chili, mash some beans against the pot. Chili tastes even better the next day. Can be frozen for up to 3 months.

Nutrition

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

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