Cozy, comforting, and packed with flavor, this one-pot white chicken chili is gorgeously creamy, with no cream cheese needed. The secret? Blending white beans into the chili creates a silky base for juicy shredded chicken, warming spices, corn, and your favorite toppings. A seriously satisfying dinner with minimal washing up.
One Pot White Chicken Chili, at a Glance
⏰ Time: 30 minutes
🍽️ Makes: 4 servings
🛒 Key Ingredients: Butter beans, chicken thighs, chicken stock, corn, black beans, cheddar, pickled jalapeños, lime
👩🍳 Skill Level: Beginner-friendly
🍳 Cooking Method: Stovetop, one-pot
💪 Protein: 40g per serving
🌶️ Spice Level: Mild to medium, easy to adjust
🍲 Why it Works: Blended white beans create a gorgeously silky, creamy base, without cream cheese.
🥡 Perfect For: Cozy weeknight dinners, comforting lunches, meal prep, whenever you’re craving a bowl of warming soup.
The Chili That Won Over a Soup Skeptic
Tomato has dominated the chili game for FAR too long. And while I love a rich, tomatoey chili, there is something so lovely, fresh, and just different about this white chicken version. It’s kind of like a Tex-Mex-inspired chicken soup, and it’s incredibly comforting and warming.
That’s thanks in large part to the white beans. Blitzing them with the super flavorful base is the secret to how this chili can be gorgeously thick and rich, without using tonnes of cream cheese (something you’ll find in typical white chili recipes). So it’s brilliant if you’re looking for a lighter option, perfect for casual weeknights.
Even my boyfriend, who isn’t the biggest ‘soup for dinner’ fan, LOVES this and comes away super satisfied.
Love one-pot meals? Try this cheesy one pot Cowboy Casserole, one pan satay baked dumplings or one pot saucy peanut satay noodles next.
Ingredients You’ll Need
- Chicken thighs. I prefer using chicken thighs because they stay nice and juicy, but you can use chicken breasts if you prefer. You can also make this even speedier by using a rotisserie chicken.
- Butter beans. When blended into the soup, gorgeous creamy white beans thicken it up, without having to add lots of dairy. I prefer butter beans, or cannellini beans for this purpose, as they blend into a very creamy, smooth consistency. Chickpeas work at a pinch, but they’re a little grainier.
- Black beans. These add another substantial element to the chili, and a little color.
- Corn. I used canned corn for ease, but fresh corn also works brilliantly.
- Pickled jalapeños. The briny flavor of pickled jalapeños really works here, but you could also use a couple of fresh jalapeños if you prefer.
- Sour cream. This one is optional, but it adds an extra layer of creaminess without being too overpowering. It’s delicious either way, so it’s up to you!
How to Make White Chicken Chili
This is a step-by-step photo overview of how to make the chili – the full recipe with ingredient quantities is at the bottom of the page for you.
- Start by cooking your onion in a little olive oil until nicely softened, then add the jalapeños, garlic, and spices.
- Add the chicken stock, white beans and chicken thighs, then simmer until the chicken is cooked through.
- Remove your poached chicken, then shred it.
- Use an immersion blender to blitz the chili base – the white beans will thicken it up nicely.
- Add the shredded chicken back in, along with the black beans and corn. Simmer again before adding the lime juice, cilantro, and sour cream if you’re using it.
- Ladle the chili between bowls, then top with whipped avocado, shredded cheddar, more lime, cilantro, and tortilla chips.
Healthier White Chicken Chili FAQs
Yes, you absolutely can. It’s best to cut the breasts into smaller pieces (roughly the size of a chicken thigh), so they cook evenly.
This is definitely on the milder side, but you can play around with your spices and jalapeños.
Add more if you prefer things with a bit more of a kick, or reduce the quantity if you’re cooking for kids or just aren’t a fan of anything too spicy.
You can! Butter beans are what I prefer using. Blending them into the soup creates a very lovely, creamy, silky base, without having to add lots of dairy and cream cheese.
Like this recipe? Try these comfort food ideas next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
Creamy One Pot White Chicken Chili (No Cream Cheese)
Ingredients
Method
- Soften the onions.Add 1 tablespoon of olive oil to a large pot you (ideally) have a lid for, and set it over medium-high heat. Add the diced onion and 1 teaspoon of salt. Cook, stirring, for about five minutes, until the onion has softened and looks more translucent.
- Add the spices.At this point, add the diced jalapeños, crushed garlic, 1 tablespoon of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika. Stir through the onion for another minute.
- Add the chicken.Pour in four cups of chicken stock, along with the white beans and their liquid. Add the chicken thighs, then bring to a simmer. Pop the lid on and simmer for 15 minutes, or until the chicken has cooked through.
- Shred the chicken.Remove the chicken thighs from the pot, then use two forks to shred the meat. Set aside for now.
- Blitz the white beans and stock.Use an immersion blender to blitz the chili in the pot. This will blend the white beans into the chili and help to thicken it.
- Finish the chili.Add the shredded chicken, black beans, and corn to the chili, then simmer for another five or so minutes. Squeeze in the lime juice, a good handful of cilantro, and ½ cup of sour cream if you're using it. Stir to combine, then taste, and season with a little more salt if you think it needs it.
- Garnish and serve.Divide the chili between bowls, then add your toppings. I love shredded cheddar cheese, more cilantro, lime wedges, whipped avocado, and tortilla chips.
