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Ultimate Classic White Chicken Chili with White Beans Recipe

Classic white chicken chili with white beans in ceramic bowl with steam rising, garnished with cheese and cilantro

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This classic white chicken chili with white beans combines tender chicken breast with creamy white beans in a rich, aromatic broth that’s both elegant and comforting.

Ingredients

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  • 2 lbs boneless skinless chicken breasts, diced
  • 3 cans (15 oz each) white cannellini beans, drained and rinsed
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 2 medium poblano peppers, seeded and diced
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground white pepper
  • 6 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chiles
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Optional toppings: Monterey Jack cheese, avocado, green onions, tortilla strips

Instructions

  • Heat olive oil in large Dutch oven over medium-high heat.
  • Season chicken with salt and pepper, cook 6-8 minutes until golden and cooked through.
  • Remove chicken and set aside.
  • In same pot, cook onion and poblano peppers 5-6 minutes until softened.
  • Add garlic, cook 1-2 minutes until fragrant.
  • Stir in cumin, oregano, and white pepper. Cook 1-2 minutes.
  • Add chicken broth and green chiles, bring to boil.
  • Return chicken to pot, add white beans.
  • Reduce heat, simmer 15-20 minutes.
  • Remove from heat, whisk in cream cheese until smooth.
  • Slowly stir in heavy cream.
  • Add cilantro and lime juice, adjust seasoning and serve hot.

Notes

  • Poblano peppers provide mild heat; substitute jalapeños for more spice
  • Cream cheese must be softened for smooth incorporation
  • Add cream gradually to prevent curdling
  • Excellent for meal prep and freezing

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