White Bean Chicken Chili

Looking for something warm, cozy, and incredibly easy?

This is the recipe for you!

Chili is usually my go-to meal during the cooler months. I like this chili recipe because it’s light but still warm and cozy. You can prepare this meal in a crockpot, instapot, or on a stovetop.

I hope you enjoy it!


  • 1 lb shredded chicken
  • 3 cups chicken broth
    • I like to use bone broth with turmeric. Either are great options!
  • 2 cans great northern beans
    • rinsed and drained
  • 2 cups corn (frozen or canned)
  • 1 onion (diced)
  • 2 green bell peppers (diced)
  • 1 – 2 green chilies (mild)
    • Option to cook these on the side and add them to your personal dish to avoid making the whole dish spicy!
  • 1 tsp minced garlic
  • 1 package of cream cheese (8 oz)
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp pepper
  • 1/8 tsp oregano
  • 1 handful of cilantro
  • 2 tbsp olive oil
  • Toppings – sliced avocado, fresh lime juice, shredded cheese, and tortilla chips.
  • 1-2 tbsp cornstarch


  1. Warm a medium skillet to medium-high heat. Drizzle 2 tbsp of olive oil. Sautee onions, green peppers, green chilies and garlic.
  2. Warm a large cooking pot to medium heat. Add cream cheese, and warm until soft.
  3. Slowly add in shredded chicken and chicken broth. Stir in beans, corn, salt, cumin, paprika, pepper, and oregano.
  4. Once onions, peppers, and garlic are sauteed, slowly add these to the large mixture. Stir.
  5. Stir in cornstarch until your dish reaches desired consistency.
    1. It might take a few minutes for your dish to noticeably thicken.
  6. Allow all ingredients to simmer over low-medium heat for 10-15 minutes, stirring occasionally.
  7. Once ready to serve, add toppings and enjoy!

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