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

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A quick and creamy white chicken chili made with cannellini beans, shredded chicken, and a velvety broth—ready in just 30 minutes. Perfect for busy weeknights, this comforting dish is naturally gluten-free and packed with flavor.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 3 cups cooked, shredded chicken (about 1 large rotisserie chicken or 2 large chicken breasts)
  • ½ cup sour cream or Greek yogurt
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for serving)
  • Shredded Monterey Jack cheese (about ½ cup, for serving)
  • Diced avocado (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until translucent and softened.
  2. Add the minced garlic and diced jalapeño. Cook for 1 to 2 minutes, stirring constantly, until fragrant.
  3. Stir in the cumin, oregano, smoked paprika, salt, and pepper. Toast the spices for about 30 seconds, stirring constantly.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to medium-low.
  5. Add the drained cannellini beans and diced green chiles. Stir and let simmer for 10 minutes.
  6. Remove about 1 cup of the bean mixture (beans plus some broth) and blend until smooth using a blender or immersion blender. Stir the blended mixture back into the pot.
  7. Add the shredded chicken and simmer for 5 to 7 minutes, until heated through. If too thick, add a splash more broth or water.
  8. Remove from heat and stir in the sour cream (or Greek yogurt) and lime juice. Taste and adjust salt and pepper as needed.
  9. Ladle into bowls and top with desired garnishes: cilantro, cheese, avocado, and tortilla chips or crusty bread.

Notes

For the best texture, blend about a third of the beans to create creaminess without heavy cream. If using raw chicken breasts, poach them first: place 2 boneless, skinless chicken breasts in a saucepan, cover with water or broth, and simmer for 15-18 minutes until cooked through, then shred. Let the chili rest for 10-15 minutes after cooking to allow flavors to meld. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, creamy chili, cannellini beans, 30-minute meal, gluten-free chili, easy weeknight dinner

Find it online: https://novanosh.com/creamy-white-chicken-chili-with-cannellini-beans-easy-30-minute-recipe/