White Chicken Chili Secret Beans (Print)

A comforting, creamy chili combining tender chicken with white beans and a secret nutritional boost from blended cannellini beans.

# Components:

→ Poultry

01 - 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Beans

02 - 2 cans (15 oz each) great northern beans, drained and rinsed
03 - 1 can (15 oz) cannellini beans, drained and rinsed (for blending)

→ Vegetables

04 - 1 medium onion, diced
05 - 1 poblano or green bell pepper, diced
06 - 2 cloves garlic, minced
07 - 1 small jalapeño, seeded and minced (optional, for heat)

→ Spices

08 - 1 ½ tsp ground cumin
09 - 1 tsp dried oregano
10 - 1 tsp chili powder
11 - ½ tsp smoked paprika
12 - ½ tsp ground coriander
13 - 1 tsp kosher salt (plus more to taste)
14 - ½ tsp black pepper

→ Liquids & Dairy

15 - 4 cups low-sodium chicken broth
16 - ½ cup whole milk or half-and-half
17 - ½ cup sour cream or Greek yogurt (plus more for garnish)

→ Pantry

18 - 2 tbsp olive oil

→ Garnishes

19 - Chopped fresh cilantro
20 - Diced avocado
21 - Shredded Monterey Jack or Cheddar cheese
22 - Lime wedges

# Directions:

01 - In a blender or food processor, blend the cannellini beans with 1 cup of the chicken broth until completely smooth. Set aside.
02 - In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and poblano (or bell pepper) and cook for 4–5 minutes until softened.
03 - Stir in garlic and jalapeño (if using), and cook for 1 minute until fragrant.
04 - Add the chicken pieces and cook, stirring occasionally, until lightly browned, about 4–5 minutes.
05 - Sprinkle in cumin, oregano, chili powder, smoked paprika, coriander, salt, and pepper. Stir to coat the chicken and vegetables in the spices.
06 - Pour in the remaining chicken broth, the blended cannellini beans, and the whole great northern beans. Stir well to combine.
07 - Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until the chicken is cooked through and flavors are melded.
08 - Stir in milk (or half-and-half) and sour cream (or Greek yogurt), and simmer uncovered for 3–5 minutes until creamy and heated through.
09 - Taste and adjust seasoning as needed.
10 - Ladle chili into bowls and top with cilantro, avocado, cheese, and a squeeze of lime.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses affordable pantry staples to feed a crowd
  • The secret blended beans create rich creaminess without excess dairy
  • Customizable heat level to please both spice lovers and sensitive palates
02 -
  • This recipe costs under $2 per serving when made with sale chicken
  • Blending beans adds protein and fiber while creating creaminess
  • Freezes beautifully for up to 3 months without texture changes
  • Each serving packs nearly 30g of protein
03 -
  • Always bloom your spices in oil before adding liquids to release their full flavor potential
  • The thickness of your chili can be easily adjusted just reduce simmer time for a soupier consistency or simmer longer uncovered for a thicker result
  • For the best flavor balance, add acid at the end with lime juice rather than during cooking

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