Creamy White Bean Chicken Chili (1 Pot!)

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Bowl of white bean chicken chili topped with cilantro and green onion

So you want the creamy comfort of a soup and the hearty satisfaction of a chili? We got you. This white bean chicken chili is the best of both worlds.

Tender chicken gets simmered in a creamy, subtly spiced, flavorful broth. And mild green chiles, corn, and kale add plenty of fiber and gorgeous color.

The best part? It’s a 1-pot meal ready in less than 1 hour that’s dairy- and gluten-free! Let us show you how it’s done! 

Spices, oil, chiles, coconut milk, white beans, corn, broth, chicken, and kale

How to Make White Bean Chicken Chili

This soups starts by sautéing best friends onion and garlic in a pot along with chicken thighs or breasts until slightly browned. Easy peasy.

Sautéing cubed chicken thighs in a Dutch oven

Then it’s truly a dump, stir, and simmer situation: Add chicken broth, coconut milk, green chilies, corn, white beans, and spices.

Pouring chicken broth over white beans, corn, hatch chiles, and spices

We love how the coconut milk adds richness and a creamy texture without infusing a strong coconut flavor. It’s dairy-free magic.

Kale in a pot of soup

Pair this gorgeous soup with our perfect vegan cornbread (check the gluten-free version here) and prepare to go to Cozyville (the land where stretchy pants are the only acceptable uniform and time does not exist).

Ladle in a pot of our easy white bean chicken chili recipe

We hope you LOVE this white bean chicken chili! It’s:

Creamy
Hearty
Balanced
Comforting
A little spicy
Easy to make
& SO delicious!

More Cozy Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Gold spoon scooping up a bite of our dairy-free white bean chicken chili recipe

Creamy White Bean Chicken Chili (1 Pot!)

Creamy, hearty white bean chicken chili with kale! Dairy-free, the perfect companion for cornbread, and SO satisfying and comforting. Just 1 pot required!
Author Minimalist Baker
Print
Spoon picking up a bite of our white bean chicken chili
5 from 14 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 (1 ½ cup servings)
Course Entree, Soup
Cuisine Dairy-Free, Gluten-Free
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 Tbsp olive oil (or avocado oil)
  • 1 cup diced white or yellow onion (1 medium onion yields ~1 cup or 130 g)
  • 3 cloves garlic, minced
  • 1 ½ lbs boneless skinless chicken thighs, cut into small bite-sized pieces or ~3/4-inch cubes (or sub chicken breasts)
  • 1 cup chicken broth or stock (or store-bought)
  • 1 cup canned full-fat coconut milk* (or sub homemade cashew cream)
  • 2 (15-oz.) cans white beans, drained and rinsed (we like cannellini // or sub ~3 cups homemade)
  • 2 (4-oz.) cans diced green chiles (we used hot // or sub 1/2 cup diced fresh roasted hatch chiles)
  • 1 cup frozen corn (or sub drained and rinsed canned corn)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp sea salt (plus more to taste)
  • 1/4 tsp black pepper
  • 1 pinch cayenne (plus more to taste)
  • 2-3 cups loosely packed chopped kale

FOR SERVING optional

  • Freshly chopped cilantro
  • Thinly sliced green onion
  • Crushed tortilla chips
  • Lime wedges

Instructions

  • Heat oil in a large pot over medium heat. Once hot, add onion and sauté for 2-3 minutes, stirring occasionally, until lightly browned and beginning to soften. Add garlic and cook until fragrant — about 30 seconds.
  • Add cubed chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned.
  • Add stock or broth, coconut milk, drained and rinsed beans, green chiles, corn, cumin, oregano, salt, pepper, and cayenne. Stir and bring to a simmer over medium heat. Once simmering, reduce heat slightly, cover, and cook for 15-20 minutes to let the flavors develop.
  • Stir in the kale and use the back of a wooden spoon to mash some of the white beans against the side of the pot to thicken. Cook for 3-5 minutes, or until the kale is wilted and tender.
  • Taste and adjust as needed, adding more cayenne for heat, cumin for smokiness, or salt and/or pepper to taste.
  • Serve warm garnished with cilantro, green onion, crushed tortilla chips, and/or lime wedges (all optional).
  • Leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of kale and without optional ingredients.
*Loosely adapted from Taste of Home.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 385 Carbohydrates: 32.7 g Protein: 33.2 g Fat: 15.6 g Saturated Fat: 7.8 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 106 mg Sodium: 440 mg Potassium: 664 mg Fiber: 7 g Sugar: 7.9 g Vitamin A: 416 IU Vitamin C: 11 mg Calcium: 116 mg Iron: 4.2 mg

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  1. Tori Gile says

    Any ideas for a veg substitute for the chicken? I feel like all white beans would be kind of boring. Maybe pinto or black beans? Tofu? What would be best? Thanks! LOVE your recipes!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tori, we think beans might be best – the spices and broth make this super flavorful! Tofu could also be tasty.

  2. Kay D. says

    Such a great recipe that can be easily modified. I love having it for lunch at work since it’s such a quick recipe and makes a large amount.

  3. Sally says

    Another great recipe by you. This was so good I made it again! I didn’t have corn so I added celery to it. Also, the second time I used green salsa. Very yummy and oh so healthy.

  4. Shane says

    I made this two nights ago and it was a hit! So delicious, and it was better the next day. My only modifications were double the onion and a little extra oregano and cumin (three of my favorite ingredients/flavors).

    This will definitely be a staple of our fall-winter-spring meal rotation!

    Thank you so much for sharing.

  5. Sara says

    This is the third time in four weeks that I’ve made this. I’m dairy free & sometimes good, hearty recipes are hard to find. This recipe is excellent!!

  6. Michelle says

    This chili is AMAZING!!! I made it with the cashew cream and you’d never know there wasn’t dairy in this. The chili is thick and hearty, not too spicy. I made it with chicken thighs, a can of great northern, can of cannellini beans (that’s what I had on hand) and this chili was a hit with the whole family. Will definitely make again.

  7. Molly says

    Any other suggestions for something that could sub full-fat coconut milk other than cashews? We have a 5yo that’s allergic to both :( Thank you in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Molly, you could try almond milk or another neutral-flavored milk. It won’t be quite as creamy, but should still be tasty!

  8. Natalie says

    The best receipt from MB I have ever made!! Wow wow wow! Ok but I did make a few adjustments… I didn’t use corn and use cashew cream instead of coco milk. Instead of green Chili’s I used my favorite brand of hatch green chili’s. Mine turned out suuuuuuper creamy and the chicken/hatch green chili combo was insane. I had a hard time not finishing the entire pot in one night. And definitely finished all left overs for breakfast the next morning. This will be my go to fall/winter recipe this season. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Natalie! We are so glad you enjoyed it!

  9. F.D. says

    I opted to roast the corn and kale carefully, and it was next level! Also, extra roasted kale can be used in place of tortilla to pack that extra healthy punch. Thanks for the recipe, this one is a keeper. Can you adapt for a crockpot?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications. We will add a crockpot version to our requests list!

  10. Becca says

    My partner and I absolutely loved this recipe! Perfect for cold weather – it warms you all the way through. I used fresh green chilis which I roasted, since I had some from the garden, and half chicken/half steak since that is what I had on hand. I may have made a mistake because I added a small amount of celery, but for some reason, my chili was far too thin and watery at first. No matter, though! I just let it simmer for a full hour (which way enhanced the flavors) and since I am Italian, I always have various pasta shapes on hand – I added about 1/3 cup stelline (soup) pasta at the end which soaked the excess moisture right up. I topped with fresh green onion. So, so good fresh and as leftovers throughout the week, too. Will definitely make again!

  11. Rebecca King says

    This was delicious! I don’t think I have ever made a recipe from this site that the whole family didn’t love. This was no exception. We doubled the recipe so we would have leftovers for a very busy upcoming week. Will definitely be making it again. I only had bone-in thighs so I removed the skin, cooked them bone-in, and removed them towards the end to debone and cut up the chicken. Turned out so flavorful and filling!

    Thanks for the consistently delicious recipes!

  12. Diana says

    I made this for my family tonight and they loved it!

    My 9 year old even ate the kale! Not that he is wild about kale now – but said “I can’t taste the kale so I ate it all”. I did only use 1 can of green chilies because I was afraid of it being too spicy for the kids and added an extra cup of stock. The coconut milk does mellow out the spiciness, and seems to make the kale tender. I cooked it in an enameled cast iron pot, simmered for 15 mins, then shut off and added tuscan kale with stems removed. Adults added jalapeños. Delish!

  13. Lei says

    This was so great and I DO appreciate the real meat. I used organic ground turkey. Thank you for another awesome recipe!! 💛

  14. Echo says

    I made this last night and it was so yummy! I added some cauliflower cause I had some on hand that I needed to use and it was a really good addition. I’m not a big meat eater so I think I will skip the chicken next time and add more beans. It has such a good flavor I don’t think it will feel lacking without the meet at all!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Echo. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  15. Kate says

    This looks really good, and I just picked up ingredients to make it tonight. I’m going to use chipotle powder instead of cayenne, because smokiness!

    I also wanted to point out that every time you post a yummy looking meat recipe, I am more likely to try it and eat meat. If you post a yummy vegetarian recipe, I am more likely to eat vegetarian. This is not a critique, but I thought you’d like to know how it can influence. Thought for food!

  16. Shae says

    How do you think this would be with tofu? But THANK YOU so much for creating, basically, a nightshade free chili!!! I just have to leave out the green chili’s! Its not often I am able to eat many chili recipes so THANK YOU!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shae, we’re so glad! We haven’t tested it with tofu, but it might work! Let us know if you try it!

    • Ann says

      Recently I tried a tomato based chili recipe that included tofu and it was amazing!! The instructions were to crumble the tofu by hand (I used super-firm), toss the crumbles in chili seasonings & oil, then bake until the crumbles get chewy & a bit crispy. Then you add the tofu to the pot at the end. I think it will work in this too and I can’t wait to try it. White Chicken Chili was one of my favorites before I gave up meat so long ago. Thank You!! This looks delicious!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kathy, If you’d like to see only our vegan content, you can subscribe to our vegan-only email list (sign up for the email list and click the subscriber preferences at the bottom of the email) as well as visit our recipe page and select “special diet” “vegan.”

    • Rosina says

      As I was making this I realized I didn’t have cumin and oregano on hand so I substituted curry and dried parsley and decided not to add the cayenne. Love how this turned out! Totally a keeper.