White Chicken Chili
A creamy, mildly spiced chili made with tender shredded chicken, white beans, and roasted green chilies. Unlike its red counterpart, this version skips the tomatoes and gets its rich body from a velvety broth of pureed beans and a touch of cream. A cozy one-pot meal ready in under an hour.
For 4 servings
- prep
Soak the beans overnight.
Rinse the dried cannellini beans, cover with 3 cups water, and soak overnight or for at least 8 hours. Drain well before cooking.
TIPIf short on time, use the quick-soak method: boil beans for 2 minutes, cover, and let sit 1 hour. - pressure cook · ~15 min
Pressure cook the beans.
1.Add drained beans and 4 cups water to the pressure cooker.2.Cook on high heat until the first whistle, then lower heat and cook 15 minutes.3.Let the pressure release naturally. Drain beans, reserving 1 cup cooking liquid. - boil · ~15 min
Poach the chicken breast.
Place chicken breast in a saucepan, cover with water, and bring to a gentle simmer. Cook 12-15 minutes until cooked through. Remove, let cool slightly, then shred with two forks.
TIPCheck for doneness by slicing into the thickest part — meat should be white throughout with no pink. - saute · ~6 min
Build the aromatic base.
1.Heat oil in a Dutch oven over medium heat.2.Add cumin seeds and let sizzle for 30 seconds until fragrant.3.Add chopped onion and cook until soft and translucent, about 4-5 minutes.4.Add minced garlic and jalapeño. Sauté 1 minute until fragrant.5.Stir in oregano and ground coriander; cook 30 seconds. - mix
Blend a portion of the beans for creaminess.
Take 1 cup of the cooked beans and blend with the reserved bean cooking liquid until smooth. Set aside.
- simmer · ~15 min
Combine and simmer the chili.
1.Add whole cooked beans, shredded chicken, chopped green chilies, and the bean puree to the pot.2.Pour in 1 cup water and stir well.3.Season with salt and black pepper.4.Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.TIPThe chili will thicken as it simmers. If it gets too thick, add a splash more water. - garnish
Finish and serve.
1.Turn off heat and stir in lime juice.2.Ladle into bowls and top with a dollop of sour cream and chopped cilantro.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper flavor, toast the cumin seeds in the dry pot for 10 seconds before adding oil.
- 2Reserve some whole beans before blending to add texture contrast to the creamy puree.
- 3Poach the chicken in seasoned water (bay leaf, peppercorns) for extra flavor.
- 4If the chili is too thick after simmering, loosen it with reserved bean cooking liquid or water.
- 5Make ahead: the chili tastes even better the next day as flavors meld—store covered in the fridge.
- 6Use roasted fresh Anaheim chilies for the best smoky-sweet kick instead of canned.
Adapt it for your goals.
Dairy-Free
Replace sour cream garnish with a dollop of cashew cream or omit it entirely. The bean puree already provides plenty of creaminess.
SpicierSpicier
Add a minced serrano pepper along with the jalapeño, or stir in 1 teaspoon of chipotle in adobo for smoky heat.
High ProteinHigh-Protein
Replace half the chicken with a second can of white beans (or increase dried beans) for extra fiber and plant protein.
Slow CookerSlow Cooker
Soak beans overnight, then transfer all ingredients (except garnishes) to a slow cooker and cook on low for 6-8 hours. Blend 1 cup beans at the end.
Why this is on our healthy list.
High in Fiber
Cannellini beans are packed with soluble fiber, which supports digestive health and helps maintain steady blood sugar.
Lean Protein Source
Chicken breast provides a low-fat, high-quality protein that aids muscle repair and satiety.
Rich in Antioxidants
Green chilies, jalapeño, and cilantro deliver vitamin C and antioxidants that support immune function.
Gut-Friendly Fermentation
The sour cream garnish (if using) offers beneficial probiotics for digestive wellness.
Frequently asked questions
Yes. Use two 400g cans of cannellini beans, drained and rinsed. Skip pressure cooking steps; blend 1 cup with 1/2 cup water for the puree.
