This creamy White Bean Chili is a simple stovetop recipe that is perfect when you need some comfort food. It's packed with bold flavor, and delivers 30g of protein and 9g of fiber per serving.
Lessons From My Kitchen Experiments
I've tinkered with different white bean chili recipes for years. I love my Crockpot White Chicken Chili and Instant Pot White Chicken Chili recipes, but I wanted to keep experimenting to create something creamier (without adding flour), higher in fiber, and packed with protein. After more trial and error, I think I've finally nailed it!
This White Bean Chili is a stovetop recipe which builds a deeper flavor plus it doesn't require you to have a slow cooker or pressure cooker to make it. I've really boosted the fiber with recipe. There are 9g per serving plus over 30g of protein. I haven't used Ranch seasoning in similar recipes, but once I added it to the mix, there was no going back. It pulls everything together in the best way.
Key Ingredients
- Produce: red onion, bell pepper, and minced garlic
- Chicken Breast: you could also use boneless, skinless chicken thighs if you prefer dark meat
- Ranch Seasoning: helps give the soup a bold, savory flavor
- Canned Goods: green chiles and white beans
- Chicken Stock: a high quality chicken stock will make a noticeable difference. I also recommend choosing one lower in sodium.
- Cream Cheese: helps create the creamy texture
How to Make White Bean Chili
- Start by heating a large dutch oven to medium heat. Then add the olive oil, along with the onion, bell pepper, and garlic. Saute, stirring occasionally for about 5 minutes, until softened.
- Now, add the chicken, ranch seasoning, green chiles, ONE can of drained and rinsed beans and the stock to the pot. Cover and simmer 20 minutes over low heat.
- Next, remove the lid from the pot and scoop out about 1 cup of broth. Add it to a blender or food processor along with the remaining can of beans and cream cheese.
- Blend until completely smooth. Then set aside. Now, remove the chicken from the soup, shred and return to the pot.
- Stir the blended bean mixture into the soup and stir well. Now, you're ready to serve.
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White Bean Chili Recipe
Video
Ingredients
- 2 tablespoons olive oil
- 1 large red onion
- 1 green bell pepper
- 1 tablespoon minced garlic
- 1 pound chicken breast
- 1 1 ounce package ranch seasoning
- 2 4 ounce cans green chiles
- 2 15 ounce cans white beans, drained and rinsed
- 32 ounces chicken stock
- 4 tablespoons cream cheese room temperature
Instructions
- Heat a large dutch oven to medium heat. Add the olive oil to the pot, along with the onion, bell pepper, and garlic. Saute, stirring occasionally for about 5 minutes until softened.
- Add the chicken, ranch seasoning, green chiles, ONE can of drained and rinsed beans and the stock to the pot. Cover and simmer 20 minutes over low heat.
- Remove the lid from the pot and scoop out 1 cup of broth. Add to a blender or food processor along with the remaining can of beans and cream cheese.
- Blend until completely smooth. Set aside.
- Remove the chicken from the soup, shred and return to the pot. Stir the blended bean mixture into the soup and stir well. Then you're ready to serve!
Nutrition Information
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