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Creamy White Chicken Chili Recipe with Black Beans

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A comforting and creamy white chicken chili with black and white beans, perfect for cozy dinners and easy weeknight meals. This recipe balances creamy texture with a gentle heat and satisfying mix of flavors.

Ingredients

Scale
  • 2 large chicken breasts (about 1 lb/450g), boneless and skinless
  • 1 can black beans (15 oz/425g), drained and rinsed
  • 1 can white beans (15 oz/425g), cannellini or great northern, drained and rinsed
  • 3 cups chicken broth (720 ml), low-sodium preferred
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 small jalapeño, seeded and chopped (optional)
  • 1 can green chilies (4 oz/115g), chopped
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup sour cream (120 ml) or Greek yogurt as a lighter substitute
  • 1 cup shredded Monterey Jack cheese (100 g)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Prep your ingredients: chop onion finely, mince garlic, seed and chop jalapeño if using, drain and rinse black and white beans, shred Monterey Jack cheese.
  2. Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and jalapeño, sauté until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
  3. Add whole chicken breasts to the pot, pour in chicken broth and chopped green chilies. Bring to a gentle simmer, cover, and cook for 15-20 minutes until chicken is cooked through, flipping halfway.
  4. Remove chicken breasts and shred finely with two forks. Return shredded chicken to the pot.
  5. Stir in black beans, white beans, cumin, oregano, cayenne pepper, salt, and black pepper. Combine gently.
  6. Simmer chili uncovered on low heat for 10 minutes, stirring occasionally. Add broth or water if too thick.
  7. Remove pot from heat and stir in sour cream (or Greek yogurt) and shredded cheese until melted and creamy. Adjust seasoning to taste.
  8. Serve immediately, garnished with fresh cilantro, extra cheese, or a squeeze of lime if desired.

Notes

For a silkier texture, blend about a third of the chili with an immersion blender before adding sour cream and cheese. Avoid adding sour cream to boiling chili to prevent curdling. Rinse canned beans well to reduce sodium and canning liquid flavors. Slow simmering chicken whole keeps it juicy and tender. Adjust spice level by adding more jalapeños or cayenne pepper. For dairy-free version, substitute sour cream and cheese with coconut yogurt and vegan cheese.

Nutrition

Keywords: white chicken chili, creamy chili, black beans, comfort food, easy dinner, weeknight meal, chicken recipe, chili recipe

Find it online: https://avabake.com/creamy-white-chicken-chili-recipe-with-black-beans-easy-comfort-food/