Creamy White Bean Chicken Chili
This White Bean Chicken Chili is creamy, flavorful, and comes together in just 40 minutes- it’s cozy, high-protein and perfect for meal prep or busy weeknights.
Creator: Leslie Stokes
There’s something about a warm bowl of White Bean Chicken Chili that feels like fall in a pot. It’s cozy, creamy, full of flavor — and it’s the kind of recipe that somehow tastes like it’s been simmering all day, even though it only takes 30 minutes start to finish.
This version is made completely from scratch using raw chicken breast right in the pot — no pre-cooked or shredded rotisserie chicken required. The result? Tender, juicy chicken that absorbs all the chili flavor as it cooks.
It’s the perfect healthy weeknight dinner for when you want something warm and comforting but still high in protein and macro-friendly.
Why You’ll Love This Recipe
Quick stovetop meal: Ready in under 35 minutes.
Protein-packed: Over 30 grams of protein per serving.
Creamy and flavorful: Thanks to salsa verde, lime juice, and a little cream cheese.
Kid-friendly: Mild spice level that the whole family can enjoy.
Perfect for meal prep: Tastes even better the next day.
The Secret to Creamy, Flavorful Chili
Instead of heavy cream, this recipe uses light cream cheese or plain Greek yogurt to make it creamy without adding unnecessary fat. It gives the broth a silky texture that coats every bite — and when paired with salsa verde and a squeeze of lime, it hits that perfect balance of tangy, savory, and just a little spicy.
If you want to add a little extra flavor, try topping it with:
Crushed tortilla chips
A dollop of Greek yogurt or sour cream
Avocado slices
Shredded pepper jack or Monterey jack cheese
Fresh cilantro or green onions
How to Make It Your Own
You can totally make this chili your own depending on what you have:
Swap chicken breast for chicken thighs if you like a richer flavor.
Add extra veggies like zucchini, bell peppers, or spinach for more volume.
Make it spicy with diced jalapeños or hot salsa verde.
Stir in a scoop of plain Greek yogurt before serving for an extra protein boost.
Why I Love This for Fall Meal Prep
Every fall, I go through a phase where I want chili or soup every single night — but I also want meals that are easy and light. This recipe checks every box. It’s hearty enough for dinner but healthy enough for meal prep.
I usually make a big pot on Sunday, portion it into jars or containers, and lunch is handled for half the week. It’s one of those recipes that makes your house smell amazing and gets better with time — truly a busy-mom staple.
Pro Tip
If you’re doubling the recipe for freezer prep, cook the chili as directed but hold off on adding the cream cheese or Greek yogurt until after thawing and reheating. It keeps the texture smooth and creamy when you’re ready to serve.
Final Thoughts
This White Bean Chicken Chili has become one of my most-requested family dinners. It’s hearty, nourishing, and gives that “comfort food” vibe without feeling heavy. Whether you’re meal prepping for the week or need something quick after a long day, this recipe is the cozy bowl you’ll crave all season long.
Serve it with a side of cornbread or tortilla chips, curl up with a blanket, and let this chili do its magic.
Meal Prep + Storage Tips
This chili is one of my go-to meal prep dinners because it reheats so well.
Fridge: Store leftovers in airtight containers for up to 4 days. The flavors deepen as it sits, making day 2 even better.
Freezer: Freeze in freezer-safe containers for up to 3 months. Leave a little space at the top since liquids expand.
Reheat: Defrost overnight in the fridge, then warm in a saucepan or microwave until heated through.
Meal prep tip: Portion into individual glass containers for grab-and-go lunches. It’s great paired with a few tortilla chips or a small green salad.
White Bean Chicken Chili
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 4 oz can diced green chiles
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- ½ tsp smoked paprika
- Salt + pepper to taste
- 1 ½ lbs raw chicken breast about 3 medium breasts
- 2 15 oz cans white beans, drained and rinsed (Great Northern or cannellini)
- 3 ½ cups chicken broth
- ½ cup salsa verde
- ½ cup corn optional
- Juice of 1 lime
- ¼ cup light cream cheese or plain Greek yogurt
- Fresh cilantro for garnish
Let's Make It
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until softened. Stir in garlic- Cook 1 minute until fragrant.
- Add chicken and broth: Place raw chicken breasts directly into the pot. Pour in chicken broth and salsa verde. Stir well.
- Simmer: Bring to a light boil, then reduce heat to low. Cover and simmer 20–25 minutes, or until chicken is fully cooked and tender.
- Shred chicken: Remove chicken breasts, shred with two forks, and return to the pot.
- Add beans and corn: Stir in drained white beans green chiles, cumin, chili powder, oregano, smoked paprika, salt, and pepper. and corn. Simmer uncovered another 5–10 minutes to thicken slightly. (if making this to eat same day, cook for 20 mins so all of the flavors come together)
- Make it creamy: Turn off heat and stir in lime juice and cream cheese (or Greek yogurt) until melted and smooth.
- Serve: Garnish with fresh cilantro, a little extra lime juice, and your favorite toppings — tortilla strips, avocado, or shredded cheese.
Nutrition Facts
Nutritional Information (per serving)
Calories: 298
Protein: 33 g
Carbs: 23 g
Fat: 8 g
Fiber: 5 g
