This creamy white chicken chili is cozy, colorful, and ready in about 30 minutes. Tender shredded chicken, two kinds of white beans, and three bell peppers simmer in a cumin and oregano broth, and a quick blender trick makes it creamy without any cream. It’s naturally dairy-free and gluten-free, and it’s the kind of weeknight dinner that tastes even better as leftovers.
Why You Will Love This Recipe
White chicken chili is one of those meals that feels like a warm hug in a bowl. This version keeps it simple, with pantry staples and a few fresh veggies. And if you have my prep ahead shredded chicken in the freezer, you’re halfway there before you even start.
- Creamy without the cream. Blending a cup of beans and broth gives you that rich, creamy texture with zero dairy.
- Dinner in about 30 minutes. Everything simmers in one pot, so it’s a true weeknight meal.
- Big flavor, simple ingredients. Cumin, oregano, garlic, and green chiles do all the heavy lifting.
- So much color. Red, orange, and yellow peppers make this chili as pretty as it is tasty.
- Naturally gluten-free and dairy-free. Just check your broth label to be sure.
- Leftovers that get better. The flavors keep getting cozier in the fridge overnight.
Ingredients Overview
You’ll find exact measurements in the recipe card below. Here’s how the ingredients work together.
For the base
- Avocado oil handles the sauté and keeps the flavor clean.
- Yellow onion and garlic build that savory foundation every good chili needs.
- Red, orange, and yellow bell peppers add sweetness, crunch, and color. Any mix of colors works if that’s what you have.
- Jalapeño is optional and brings a little extra heat. Remove the seeds if you want it milder.
- Cumin and oregano give the chili its warm, earthy flavor.
For the chili
- Chicken broth is the base of the soup. Check the label if you need it gluten-free.
- Green chiles add mild, tangy flavor without much heat.
- Cannellini and white navy beans make it hearty and filling, and blending some of them is the secret to the creamy texture.
- Nutritional yeast gets blended in with the beans and adds a savory, almost cheesy flavor.
- Sea salt and black pepper pull all the flavors together.
For the chicken and topping
- Chicken thighs stay juicy and tender and shred beautifully. My prep ahead shredded chicken makes this step almost effortless.
- Fresh parsley adds a bright, fresh finish on top.
How To Make Creamy White Chicken Chili
Here’s how it comes together.
Step 1: Get your chicken ready.
Use my prep ahead shredded chicken or cook your chicken the day you make the chili. For frozen portions, microwave them in a covered dish on defrost (or 50% power) for 5 to 7 minutes, breaking them apart halfway through. Pro tip: save those juices, because they add so much flavor to the broth.
Prefer the stovetop? Add the frozen portions to a covered skillet with a splash of broth over medium-low heat for 8 to 10 minutes.
Step 2: Sauté the base.
While the chicken thaws, heat the avocado oil in a large pot over medium heat. Cook the onion for 3 minutes, then add the garlic and cook for 1 minute more. Pro tip: you’ll know the garlic is ready when your kitchen smells amazing.
Step 3: Add the peppers and spices.
Stir in the bell peppers (and jalapeño, if using) and cook for 3 to 4 minutes. Then stir in the cumin and oregano for 30 seconds. Pro tip: pull the peppers when they’re just softened but still bright, since they’ll keep cooking in the chili.
Step 4: Simmer.
Add the broth, chicken juices, green chiles, both beans, sea salt, and pepper. Bring it to a boil, then lower the heat and simmer for 10 minutes.
Step 5: Blend for creaminess.
Ladle about 1 cup of mostly beans and broth into a blender, leaving the peppers behind as much as you can. Add the nutritional yeast, blend until smooth, and stir it back into the pot. Pro tip: if you have a hot liquid in the blender, vent the lid and cover it with a towel so it doesn’t splatter.
Step 6: Add the chicken and serve.
Stir in the chicken and heat through for 2 to 3 minutes. Taste and add more sea salt if needed. Ladle into bowls and top with fresh parsley, plus sliced jalapeño if you like heat.
