White Bean Chicken Chili
Creamy cannellini chili with green chiles and shredded rotisserie-style chicken
Shredded chicken simmers with cannellini beans, green chiles, cumin, and a touch of cream cheese for body. Cup-and-bowl service for the whole crew.
Why crews like it: Lighter than red chili but still hearty. Perfect after cold-weather calls when the crew wants something warm and sippable.
Ingredients
- 2.5 lb boneless chicken breasts
- 4 cans cannellini beans
- 2 cans green chiles
- 1 large yellow onion
- 6 cloves garlic cloves
- 6 cups chicken broth
- 8 oz cream cheese
- 2 tbsp ground cumin
- 1 tbsp dried oregano
- 3 tbsp lime juice
- 1.5 tsp kosher salt
- 0.5 cup cilantro
Instructions
- Poach and shred chicken: Simmer chicken breasts in 4 cups broth 15–18 minutes until internal temp hits 165°F. Rest 5 minutes, then shred into bite-size strands with two forks.
- Sweat onion and garlic: In a large pot, sauté onion in 1 tbsp oil over medium heat 5–6 minutes until translucent. Add garlic and cumin; cook 1 minute until fragrant.
- Simmer beans and chiles: Add remaining broth, beans, green chiles, oregano, and shredded chicken. Bring to a gentle simmer and cook 15 minutes so flavors meld.
- Stir in cream cheese: Reduce heat to low. Whisk in cream cheese cubes until fully melted and chili looks creamy with no white streaks remaining.
- Finish with lime and serve: Stir in lime juice and cilantro. Chili should coat a ladle lightly; adjust salt before cup service at the line.
Tonight's spread
- Cornbread muffins baked in a muffin tin.
- Shredded Monterey Jack and sliced jalapeños at the line.
Hall tips
- Blend one can of beans for extra body without adding more cream cheese.
- Hold lime and cilantro off the pot until serving so bright flavors stay fresh.
- Rotisserie chicken works in a pinch—add at the end to avoid stringy overcooked breast.
Meal prep
Poach chicken breasts ahead and shred. Chili thickens as it rests—add broth when reheating. Station: Keep pot on back burner at gentle simmer, not rolling boil, so cream cheese stays smooth. Station: Offer crushed tortilla chips and cilantro at a side station to keep soup texture crisp. Station: Use 12-oz bowls as default portion—crew can come back for seconds without draining the pot.
Leftovers
- Thicken leftovers into a dip with extra cheese for game-day snack.
- Freeze in quart containers; thin with broth when reheating.
- 8-quart stock pot
- Immersion blender (optional)
Related recipes
- Lemon Garlic Chicken Tray
- Chicken Fajitas
- Honey Garlic Chicken Bowls
- Lentil and Kale Soup
- Barbacoa Chicken
- Shawarma Chicken Bowls