White Bean Chicken Chili

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A cozy and flavorful twist on a classic favorite!

Warm up with this easy and delicious White Bean Chicken Chili, a quick, flavorful twist on a classic. Made with ground chicken, this recipe comes together in about 30 minutes, making it perfect for weeknights, but it can also simmer longer for even deeper flavors.

Feel free to double up on the cayenne if you’re a fan of extra heat. Top it off with your favorite chili toppings—think shredded cheese, fresh cilantro, sliced jalapeños, and a dollop of sour cream—to make this dish truly irresistible. This might just become your new go-to chili recipe!

White Bean Chicken Chili

Servings

Ingredients

4 tbsp extra-virgin olive oil, divided
2 lb ground chicken
1 large sweet yellow onion, diced
4 garlic cloves, minced
¾ tsp Kosher salt, plus more
1 jalapeno chopped (optional)
3 15.5-oz. cans of cannellini, rinsed and drained
2 tsp chili powder
1½ tsp ground cumin
½ tsp oregano
½ tsp cayenne pepper, to taste (optional)
3 cups low-sodium chicken broth
4 oz Neufchatel or Cream Cheese (cubed)

Toppings

Cilantro, chopped
Jalapeno, slices
Limes, wedges
Green onion slices
Avocado

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced and minced garlic and cook until the onions are soft, about 5 minutes, stirring occasionally and adjusting the heat so the onions do not burn.
Add the ground chicken and all the dried spices. Cook, stirring often and breaking up the chicken with a wooden spoon, until combined and no longer pink, 5-7 minutes.
Add all rinsed and drained cannellini beans and stir to combine.
Add two cups of the chicken stock and bring to a low boil for about 5 minutes.
Remove about 2 cups of the chili and bean mixture and place it in a bowl or measuring cup. Using an immersion blender, blend the mixture until creamy and return it to the pot. Note* If you like your chili extra thick, repeat with another cup of the chili and bean mixture.
**If you do not have an emersion blender, you can use a regular blender, making sure that the lid is slightly ajar when blending so the heat does not build up and pop the blender lid. If you do not have either, you can use a potato masher and carefully mash and break up the beans in the chili.
Add the cubed Neufchatel or Cream Cheese and let pot simmer for 5 minutes.
Taste the chili and season with more salt if needed.
Divide chili among bowls and top with sliced avocado, sour cream, cilantro leaves, sliced jalapeños, and corn chips. Serve with lime wedges for squeezing over.