Creamy White Bean Chicken Chili

This Creamy White Bean Chicken Chili is a rich, comforting dish that combines tender chicken, creamy white beans, and subtle spices for a cozy, satisfying meal. Ready in about 40 minutes, this one-pot chili is perfect for chilly nights and makes excellent leftovers that taste even better the next day.

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Prep Time 10

Cook Time 30

Total Time 40

Course: Dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

1 lb boneless, skinless chicken breasts Can substitute with shredded rotisserie chicken.
1 large yellow onion, diced Shallots can be used for a milder flavor.
2 cloves garlic, minced Garlic powder can be used in a pinch.
1 can (15 oz) white beans, drained and rinsed Cannellini or great northern beans work well.
1 can (4 oz) diced green chilies Use jalapeños for more heat.
2 cups chicken broth Low-sodium recommended.
1 cup heavy cream Use half-and-half for a lighter version.
1 tsp ground cumin Coriander can be substituted.
1 tsp chili powder Adjust to taste for more heat.
salt and pepper To taste.

Equipment

Instant Pot
Knife
Cutting Board
mixing spoon

Method

Dice the onion and mince the garlic. Sauté them in the Instant Pot for 3–4 minutes until fragrant.
Add the chicken breasts, pour in the broth, and season with cumin, chili powder, salt, and pepper. Cook on high pressure for 15 minutes.
Release the pressure carefully, remove the chicken, and shred it with two forks.
Return the shredded chicken to the pot. Stir in white beans, diced green chilies, and heavy cream.
Simmer on the sauté setting for 5–10 minutes to let the flavors meld.
Taste and adjust seasoning. Serve hot with garnishes like cilantro, avocado, or shredded cheese.

Notes

For a thicker chili, mash some of the beans before adding. Add corn or greens for variety. Serve with cornbread or crusty bread for a cozy meal.