White Chicken Chili with Creamy Beans
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Creamy without any flour, thanks to a blended can of white beans. The chicken poaches right in the pot, and lime and sour cream go in off the heat, just before everyone pulls up a chair.
The short version
Soften onion and jalapeño, add garlic and spices, then green chiles, corn, broth and a blended can of white beans. Poach the chicken in the pot for 15 to 20 minutes, shred it, and finish with lime and sour cream off the heat.
What makes ours better
why ours wins the argument at dinner
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Blend one can of beans into the broth. Pureed beans thicken the chili and make it creamy without flour or a pot of cream. The whole beans you stir in after still give it bite.
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Poach the chicken right in the pot. The chicken flavors the broth while it cooks and stays juicy. You shred it and drop it back in, with no separate pan.
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Stir in the sour cream and lime off the heat. Sour cream curdles if it boils. Stirring it in at the end gives a smooth, tangy finish, and the lime brightens the whole pot.
What you need
the stars of the show
- Cannellini or Great Northern beans2 cans
- Low-sodium chicken broth4 cups
- Olive oil2 tablespoons
- Yellow onion1 large
- Jalapeños2 medium
- Corn kernels1 cup
- Boneless skinless chicken thighs or breasts1½ pounds
- Sour cream½ cup
read it twice. buy it once.
Steps
apron on. phone down. mostly.
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Blend one can of beans
Put one can of beans in a blender with 1 cup of the broth and blend until smooth. Set aside.
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Soften the onion and jalapeños
Heat the oil in a large Dutch oven or heavy pot over medium heat. Add the onion and jalapeños and cook, stirring, until soft, about 6 minutes. Add the garlic, cumin, oregano and cayenne and cook 1 minute, until fragrant.
About 6 min. Cook mode has a timer for this step.
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Build the chili
Stir in the bean puree, remaining 3 cups of broth, the second can of whole beans, green chiles, corn, salt and pepper. Nestle the chicken into the liquid. Bring to a boil, then lower to a gentle simmer.
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Poach the chicken
Cover partly and simmer, stirring now and then, until the chicken reaches 165°F in the thickest part, 15 to 20 minutes. Lift it onto a cutting board and shred it with two forks.
Scrape the bottom as you stir. The bean puree catches on the pot if left alone.
About 18 min. Cook mode has a timer for this step.
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Simmer to thicken
Let the chili simmer uncovered for 10 minutes while you shred the chicken, until it has thickened enough to coat a spoon. Add a splash of broth or water if it gets too thick.
About 10 min. Cook mode has a timer for this step.
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Finish off the heat
Turn off the heat. Stir in the chicken, lime juice and sour cream. Taste and add salt or more lime. Serve with cilantro, cheese and tortilla chips.
Keep the pot off the heat when the sour cream goes in. Boiling makes it curdle.
Good to know
things I learned the hard way, so you can skip that part
- Leftover rotisserie chicken works well. Skip the poaching, simmer the chili 15 minutes, then stir in 3 cups of shredded chicken with the lime and sour cream.
- For extra heat, add a chopped serrano or more cayenne. For a milder pot, use one jalapeño or leave out the cayenne.
- Thighs are more forgiving, while breasts turn dry if simmered long after they are cooked through, so check early.
- Garnish ideas include avocado, sliced green onion, pickled jalapeños, and crushed tortilla chips.
- Storage. Fridge 4 days. Freezer 3 months. For freezing, stir in the sour cream after reheating. Reheat gently and do not boil once it's added.
Questions, answered
asked and answered at the kitchen counter
What beans are best for white chicken chili?
Cannellini or Great Northern beans. Both stay creamy and hold their shape. Navy beans work too and are smaller.
How do I make white chicken chili thicker?
Blend more of the beans into the broth, or simmer it uncovered another 10 minutes. You can also mash some of the beans against the side of the pot with a spoon.
Can I use rotisserie chicken in white chicken chili?
Yes. Simmer the chili without chicken for 15 minutes, then stir in 3 cups of shredded rotisserie chicken with the lime and sour cream.
Can I make white chicken chili in a slow cooker?
Yes. Soften the onion, jalapeño and spices on the stove, then put everything except the lime and sour cream in the slow cooker. Cook on low for 5 to 6 hours, shred the chicken, and stir in the lime and sour cream at the end.
Why did my white chicken chili curdle?
The sour cream was added while the pot was boiling, or the chili was reheated too hard. Stir it in off the heat and reheat gently.
Is white chicken chili spicy?
It's mild to medium. Seeding the jalapeños keeps it gentle. Leave the seeds in or add cayenne for more heat.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
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Published October 28, 2026.