White Chili with Chicken and White Beans

Name: White Chili with Chicken and White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp (30 ml) extra-virgin olive oil; 1¼ lbs (565 g) ground chicken (about 85% lean); 1 whole (150 g) yellow onion, medium, finely diced; 4 cloves (20 g) garlic cloves, minced; 1½ tsp (3 g) ground cumin; 1 tsp (1 g) dried oregano; 1½ cups (300 g) roasted green chiles (canned, drained), roughly chopped; 4 cups (950 ml) low-sodium chicken broth; 2 cans (15 oz each) (850 g) canned white beans (cannellini or great northern), drained and rinsed; ½ cup (120 ml) heavy cream; to taste kosher salt; to taste freshly ground black pepper; 1 tbsp (15 ml) fresh lime juice (optional); ¼ cup (10 g) fresh cilantro, loosely packed, roughly chopped (optional)

From the MyKitchenBank Kitchen

A creamy, comforting stovetop chili built on roasted green chiles and white beans, finished with tender ground chicken and a touch of cream. This American comfort classic comes together in under an hour and rewards you with layers of mild heat, earthiness from cumin and oregano, and rich creaminess that makes it perfect for cool-weather dinners.

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: About 6 cups, serving 4

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Ingredients

4 servings

2 tbsp (30 ml) extra-virgin olive oil
1¼ lbs (565 g) ground chicken (about 85% lean)
1 whole (150 g) yellow onion, medium, finely diced
4 cloves (20 g) garlic cloves, minced
1½ tsp (3 g) ground cumin
1 tsp (1 g) dried oregano
1½ cups (300 g) roasted green chiles (canned, drained), roughly chopped
4 cups (950 ml) low-sodium chicken broth
2 cans (15 oz each) (850 g) canned white beans (cannellini or great northern), drained and rinsed
½ cup (120 ml) heavy cream
to taste kosher salt
to taste freshly ground black pepper
1 tbsp (15 ml) fresh lime juice (optional)
¼ cup (10 g) fresh cilantro, loosely packed, roughly chopped (optional)

Equipment (4)

Large heavy-bottomed pot or Dutch oven (5-quart)
Wooden spoon or silicone spatula
Cutting board and chef's knife
Measuring cups and spoons

Steps

Before you start

Have all ingredients measured and prepped before you start cooking
If using fresh poblano or Anaheim chiles instead of canned, roast and peel them first
Drain and rinse canned beans unless you prefer extra starch for body

1
Brown the chicken
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- When the oil shimmers, crumble in the ground chicken, breaking it into small pieces with a wooden spoon as it cooks.
- Let it sear undisturbed for 1–2 minutes so it develops color, then stir and continue cooking until no pink remains and the chicken is lightly browned on the outside, about 5–6 minutes total.
- Do not drain off the fat—it adds richness to the chili.
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Ready when: No pink remains in the chicken; it is beginning to brown at the edges
Tip: Don't stir constantly at first; let the chicken sit for a moment to develop fond on the bottom of the pot, which adds savory depth.
2
Build the aromatic base
- Reduce the heat to medium.
- Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in the ground cumin and dried oregano, and stir constantly for 1 minute to release their oils into the pot.
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Ready when: Onion is softened and translucent; spices are fragrant and lightly toasted
Tip: Toasting the spices in oil for a minute blooms their flavors and prevents them from tasting raw.
3
Add liquid and beans
- Pour in the chicken broth, scraping the bottom of the pot with your spoon to loosen any browned bits (fond).
- Add the chopped green chiles and drained white beans.
- Stir well to combine.
- Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring occasionally.
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Ready when: Mixture reaches a gentle simmer with small bubbles breaking the surface
Tip: Deglazing the pot captures all the flavorful bits; don't skip this step.
4
Simmer until flavors meld
- Once simmering, reduce the heat to medium-low and simmer gently for 12–15 minutes, stirring occasionally.
- The liquid will reduce slightly and the flavors will deepen.
- The chili should bubble gently, not vigorously.
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Ready when: Broth has reduced by about one-quarter and tastes well-blended; beans are tender
Tip: Keep the heat moderate so the cream won't break or separate when added later.
5
Finish with cream and seasonings
- Reduce the heat to low.
- Slowly pour in the heavy cream while stirring constantly, so it incorporates smoothly without curdling.
- Taste the chili and season with kosher salt and freshly ground black pepper to your preference.
- If using the lime juice and cilantro, add the lime juice now and stir through.
- Simmer for 2 more minutes on low heat.
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Ready when: Cream is fully incorporated and no curdled bits are visible; chili steams gently
Tip: Add cream on low heat and stir constantly to prevent it from breaking; never let it boil once cream is added.
6
Taste and serve
- Ladle the chili into bowls.
- Top with fresh cilantro if desired.
- Serve hot with cornbread, tortilla chips, or crusty bread on the side.
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Tip: Cilantro adds brightness and freshness; stir a little into each bowl for the best impact.

Good to know

Tips

For extra creaminess without additional cream, blend 1 cup of the cooked beans with a splash of broth until smooth and stir it back into the chili before adding the cream—this adds body naturally.
If you prefer a thinner, brothier chili, add an extra cup of broth before simmering; if you like it thicker, let it simmer a few extra minutes without the lid to reduce the liquid.
Make this vegetarian by omitting the chicken and adding an extra ½ cup of white beans and 1 cup of diced zucchini or diced potatoes in step 3.
The chili tastes even better the next day as flavors deepen, making it an excellent choice for meal prep.

Make ahead

Prepare the chili up to step 4 (before adding cream), cool, and refrigerate for up to 2 days. Reheat gently on low heat, then add cream and seasonings just before serving to prevent the cream from breaking.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months (freeze before adding cream for best texture, or add cream after reheating). Thaw overnight in the refrigerator and reheat gently over medium-low heat, stirring occasionally, until hot through. Do not boil.

Substitutions

roasted green chiles (canned, drained) → 2–3 fresh poblano or Anaheim chiles, roasted, peeled, and chopped. Provides fresher flavor and adjustable heat. Char them over a gas flame or under the broiler, steam in a covered bowl for 5 minutes, then peel and chop.
ground chicken (about 85% lean) → 1.25 lbs (565 g) ground turkey or shredded chicken breast. Ground turkey gives a slightly earthier flavor; shredded chicken (cooked and shredded) adds a different texture but works well.
canned white beans (cannellini or great northern), drained and rinsed → 2 cans (15 oz each) drained and rinsed cannellini beans or 2 cans drained great northern beans plus ½ cup diced potatoes. Both white bean varieties are similar; potatoes add body and starch.
heavy cream → ½ cup sour cream or ½ cup Mexican crema, stirred in off heat. Sour cream adds tang; crema is richer and less likely to break. Stir in after the heat is off to avoid curdling.