One Pot White Bean Chicken Chili (Creamy, Cozy & High Protein)

So I’ve been making this one pot white bean chicken chili for probably three years now, and I’m still kind of shocked at how good it is for something so simple. Like, I throw everything into one pot, walk away for a bit, and come back to this creamy, protein-packed dinner that actually tastes like I put effort into it. The best part? No juggling multiple pans or standing over the stove stirring constantly—just real food that happens to be ridiculously easy.

How I Discovered This Recipe

Okay, so here’s the thing. I used to be one of those people who thought chili had to be this complicated, all-day affair with fifteen different spices and three types of meat. I’d spend hours browning everything separately, building layers of flavor, and honestly? It was exhausting. Plus, my kids would take one look at all those mysterious chunks and immediately ask for mac and cheese instead.

Then last winter, I was staring at a bunch of leftover rotisserie chicken and some canned beans, feeling completely uninspired. I’d seen white chicken chili recipes before but they always seemed either too bland or weirdly complicated. I figured, what’s the worst that could happen? I threw everything into my dutch oven, added some broth, and basically hoped for the best. An hour later, my kitchen smelled incredible and I had this creamy, comforting bowl of heaven that my whole family actually ate without complaining.

The texture won’t be like those chunky, tomato-based chilis you’re probably used to—this is creamy and smooth, almost like a thick soup, because we’re letting everything simmer together and the beans break down slightly. It’s more comfort food than competition chili, and I’m totally fine with that.

Ingredients one pot white bean chicken chili

Here’s what I love about this ingredient list—it’s mostly pantry staples plus some chicken. Nothing exotic or hard to find, and honestly, you can substitute about half of these based on what you’ve got hanging around. The key players are the beans, chicken, and something creamy to bring it all together. Everything else is just building flavor, which is nice but not make-or-break.

I’ve made this with whatever chicken I had on hand, different types of beans, and various levels of spice depending on my mood. It’s pretty forgiving, which is perfect because I’m not always the most organized cook. Sometimes I remember to defrost chicken, sometimes I use rotisserie from the store, sometimes I throw in whatever’s in my freezer and hope it works out.

Olive Oil (2-3 tablespoons)

Just regular olive oil for cooking—nothing fancy needed here. I use this to get the onions and garlic going, and it adds a little richness to the base. If you only have vegetable oil or even butter, that’ll work fine too. I usually eyeball this amount because precision isn’t really required for getting vegetables soft.

Yellow Onion (1 large, diced)

The flavor foundation of basically everything good. I dice mine pretty roughly because it’s all going to cook down anyway. White onion works too, or even a bag of frozen diced onions if you’re feeling lazy—I’ve been there. The goal is just to get some sweetness and depth going in the pot before everything else joins the party.

Garlic (4-5 cloves, minced)

Fresh garlic is worth it here because when it hits that hot oil with the onions, your whole kitchen starts smelling amazing. I usually mince mine pretty fine, but even rough chopping works since everything simmers together for a while. The jarred stuff works in a pinch, but you’ll lose some of that punch you get from fresh.

Ground Cumin (2 teaspoons)

This is what makes it taste like actual chili instead of just chicken and bean soup. Cumin gives you that warm, earthy flavor that screams comfort food. I buy the whole seeds and grind them myself when I remember, but the pre-ground stuff from the grocery store is totally fine. Don’t skip this—it’s doing most of the heavy lifting flavor-wise.

Boneless Chicken Thighs or Breasts (1.5-2 pounds)

I prefer thighs because they stay tender and don’t dry out, but breasts work if that’s what you’ve got. You can use fresh or frozen—if frozen, just add maybe 10 extra minutes to the cooking time. Rotisserie chicken works too; just shred it and add it in the last 10 minutes so it doesn’t get mushy. The chicken will shred easily once it’s cooked through.

White Beans (2 cans, drained and rinsed)

Cannellini or Great Northern beans both work perfectly. I like cannellini because they’re a bit creamier and break down slightly during cooking, which helps thicken the chili naturally. Don’t skip rinsing them—that weird bean liquid doesn’t add anything good to the flavor. You could use dried beans if you’re planning ahead, but canned makes this actually quick.

Chicken Broth (3-4 cups)

This creates the base that everything simmers in. I usually start with 3 cups and add more if it seems too thick. Low sodium is better because you can control the salt level yourself. In a pinch, I’ve used water with some bouillon cubes, or even vegetable broth if that’s what I had open. It’ll taste slightly different but still good.

Cream Cheese (4 oz, softened)

This is what makes it creamy and rich without being heavy like actual cream. I cube it up and let it melt in during the last few minutes of cooking. Make sure it’s softened or you’ll have lumps—I learned this the hard way. Greek yogurt works as a substitute if you want it slightly lighter, but add it off the heat so it doesn’t curdle.

Instructions one pot white bean chicken chili

The whole process is pretty straightforward—you’re basically building layers of flavor in one pot, then letting everything simmer together until it’s tender and creamy. The total active cooking time is maybe 15 minutes, then you just wait while it does its thing. It’s not complicated, but there are a couple spots where things can go sideways if you’re not paying attention.

Timing-wise, plan on about an hour from start to finish. Maybe 45 minutes if you’re organized and have everything prepped, or closer to 75 minutes if you’re like me and keep forgetting to soften the cream cheese. The good news is most of that time is hands-off simmering, so you can clean up or start side dishes or just sit down for a few minutes.

Get your aromatics going.

Heat the olive oil in a large dutch oven or heavy pot over medium heat. Add the diced onion and cook for about 5-7 minutes, stirring occasionally, until it starts getting soft and translucent. Don’t rush this part—you want the onion to actually soften, not just get hot. Then add the minced garlic and cumin, stirring constantly for about a minute until your kitchen smells incredible. If the garlic starts browning too fast, turn the heat down a bit.

Add the chicken and let it start cooking.

Nestle the chicken pieces right into the pot with the onions and garlic. You’re not trying to get them golden brown or anything fancy—just let them cook for 5-6 minutes, turning once, until they’re no longer pink on the outside. They won’t be cooked through yet, and that’s fine. The goal is just to get them started so they finish cooking evenly when everything simmers together.

Add beans and broth, then bring to a simmer.

Pour in the drained beans and 3 cups of chicken broth. Bring everything to a boil over medium-high heat, then immediately reduce to a gentle simmer. You want steady, lazy bubbles, not a rolling boil that’ll make the chicken tough. Cover the pot and let it simmer for 20-25 minutes, until the chicken is completely cooked through and shreds easily with a fork.

Shred the chicken right in the pot.

Use two forks to pull the chicken apart into bite-sized shreds. It should fall apart easily if it’s done—if it’s still tough, give it another 5-10 minutes of simmering. Some pieces will be bigger, some smaller, and that’s exactly what you want. Don’t stress about making it perfect. The chicken will absorb more flavor as it finishes cooking in the broth.

Make it creamy and adjust the consistency.

Add the softened cream cheese in small cubes, stirring gently until it melts completely and creates this rich, creamy base. This takes 3-4 minutes of patient stirring. If your chili seems too thick, add more broth a half cup at a time. If it’s too thin, let it simmer uncovered for a few more minutes to reduce. Taste and add salt and pepper as needed—the beans and broth might have already provided enough salt, so go easy at first.

Tips & Variations one pot white bean chicken chili

This keeps really well in the fridge for about 4 days, though it’ll thicken up as it cools. Just add a splash of broth when reheating. You can easily make it spicier by adding some diced jalapeños with the onions, or toss in some green chiles if you’ve got them. I’ve also made it with leftover turkey after Thanksgiving, and it was just as good. The texture won’t be Instagram-perfect after storing—more like thick soup than stew—but it tastes even better the next day.

Final Thoughts one pot white bean chicken chili

Look, this isn’t going to win any chili cook-offs, but it’s the kind of dinner that makes you feel like you’ve got your life together even when you definitely don’t. It’s creamy, satisfying, and has enough protein to actually fill people up. Plus, only one pot to wash afterward, which honestly might be the best part.

Give it a shot and let me know how yours turns out—I’m always curious if this works as well in other kitchens or if mine is just mysteriously perfect for one-pot meals. If you try any variations, definitely tell me about those too!