The Best White Bean Chicken Chili You'll Ever Eat
Prep time
Cook time
Total time
Tender chicken, hearty beans and a rich 'n creamy broth make for a super satisfying dinner. This White Bean Chicken Chili will be a family favorite!
Serves: 6
  • 1-1/2 pounds Boneless Chicken Thighs
  • 1 Yellow Onion, quartered
  • 2 Garlic Cloves, whole
  • 2 Poblano Peppers, cut & seeded
  • 1 Serrano Pepper, cut & seeded
  • 32 oz. Chicken Broth
  • 2 15.5 oz. cans BUSH’S White Chili Beans in a Miild Chili Sauce
  • 8 oz. Cream Cheese
  • 3 Chilies in Adobo, minced
  • 1 cup Frozen Corn
  • Fresh Limes
  • Sliced Jalapeños or Serrano Peppers
  • Cilantro
  • Tortilla Strips
  • Shredded Monterey Jack
  • Shredded Cabbage
  • Avocado
  • Sour Cream
  1. Place chicken in a large Dutch oven with the onion, garlic, seeded poblano and Serrano peppers. Cover with chicken broth.
  2. Bring all ingredients to a boil and then reduce heat to a simmer. Cover partially and allow ingredients to cook for 50 minutes.
  3. Remove chicken from the Dutch oven and shred with two forks. Set aside.
  4. Pour remaining ingredients into a strainer over a large bowl. Place strained ingredients in the blender and process until smooth. Transfer purée back to the Dutch oven and add back the shredded chicken.
  5. Turn the stove to medium heat and add two cans of BUSH'S White Chili Beans in a Miild Chili Sauce, cream cheese, minced chipotles in adobo and corn to the Dutch oven.
  6. Carefully add the chicken stock, ¼ cup at a time, until you’ve reached your desired consistency. Bring to a simmer and enjoy immediately with desired toppings.
Recipe by Slice of Jess at