Creamy White Bean Chicken Chili with Cauliflower

Name: Creamy White Bean Chicken Chili with Cauliflower
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 23 ounces (4 cups) low-sodium chicken broth, divided; 2 14-ounce cans white beans, drained and rinsed, divided; 2 tablespoons olive oil; 1 large onion, diced; 1-2 jalapeño peppers, seeded, ribs removed and diced; 3 garlic cloves, minced; 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground chili powder; 252 grams (2 cups) cauliflower rice, fresh or frozen; 454 grams boneless chicken breast or thigh (1 pound); 1 teaspoon fine sea salt; 1 fresh lime, juiced

Jump to Recipe

Hearty and flavorful, this creamy white bean chicken chili with cauliflower will spice up your taste buds and warm you from the inside out. Quick and easy and made with simple pantry ingredients.

White bean chicken chili with cauliflower shot up close in white bowl with toritilla chips, avocado and slice jalapeño with bowl in background

Why you'll love this chicken chili

Loaded with protein and fiber from the chicken, white beans and cauliflower.
Thick, creamy, spicy, simple and aromatic, and leftovers are even better the next day.
Don't forget the toppings: creamy, zesty and flavorful, the avocado, cilantro and jalapeño really finish this delicious chili recipe.
If you love a warming recipe, try my white bean and vegetable soup with kale and my creamy yellow split pea soup with turmeric. Want a little heat, my spicy red lentil soup will hit the spot.

Jump to:

Why you'll love this chicken chili
Noteworthy ingredients
How to make chicken chili
Tips, Tricks and Variations
FAQs
Storage
Recipe

Noteworthy ingredients

white bean chicken chili with cauliflower ingredients in bowls and spices on spoons

White beans: are creamy and filled with heart-healthy fiber and protein. Use cannelli, great northern or white navy beans. Or, use a combination of beans. Just make sure to blend one can with broth to add to the creaminess of the white bean chili.
Onion and jalapeño: make up the base of the chili. You can add extra heat by leaving the ribs and seeds in the jalapeño pepper. You can also substitute for poblano peppers or another green chili.
Garlic, cumin, coriander and chili powder: help to develop the classic chili flavors. Added early in the cooking process allows the flavors to infuse into every bite.
Cauliflower rice: thickens the chili and adds creaminess. It's also high in fiber, vitamin C and B. Use fresh or frozen cauliflower rice.
Chicken breast or thigh: can be used here. To ensure the chicken cooks through, cut it up in large chunks before adding to the pot to cook.
Lime: will brighten up the flavors of the chili, and blends well with the spices.

see recipe card for all ingredients and quantities

How to make chicken chili

In a high speed bender or food processor, add contents of 1 can of white beans (drained and rinsed) with 8-ounces (1 cup) broth. Purée and set aside.

Heat a large pot or Dutch oven to medium-high heat. Add the onions, jalapeño and a small pinch of sea salt. Cook, stirring often as vegetables soften. About 4 minutes. Stir in garlic, cumin, coriander and chili powder. Cook for 1 minute as spices become fragrant.

Add cauliflower, chicken, puréed beans, remaining white beans, broth and sea salt. Bring to a gentle boil, reduce heat to medium-low and simmer, uncovered for 30 minutes.

When chicken is cooked through, remove chicken and shred with two forks. Add shredded chicken back to pot and stir well. Remove from heat and add a splash of fresh lime juice.

chicken being shredded with a fork for white bean chicken chili

white bean chicken chili with cauliflower cooked in a large grey pot

Serve with sliced jalapeños, chopped avocado, cilantro and tortilla chips.

Tips, Tricks and Variations

Cut your chicken in large chucks before submerging it into the broth. This will ensure it cooks through and will make it easier to shred. You can also cut the chicken into smaller chunks and not shred them at all. With smaller chicken pieces the cooking time can be reduced to 20 minutes.
Use a hand-held mixer to shred the cooked chicken. Sounds odd but the mixer does a great job of shredding in less time than with a fork.
Feel free to use turkey in place of chicken. You can also swap out the white beans for red kidney beans, black eyed peas or or any other beans you have on hand. It will change the look of the chili but will still taste great.
Bump up the heat by leaving the ribs and seeds in the jalapeño. You can also add hotter chilis or start with a ¼ teaspoon of cayenne pepper to add more spice.
This chili is made without tomatoes but if you like tomatoes, feel free to replace one cup of broth (8-ounces) for one 14-ounce can of diced tomatoes.

FAQs

How do you thicken white chicken chili?

Cauliflower rice makes a great thickener for white chili. It's full of fiber and nutrients and adds some hidden vegetables to the chili recipe. Puréeing the beans in advance also works well. Another option would be to use an immersion blender and purée part of the chili. You'll want to do this after you pull out the chicken to shred, but before you add the shredded chicken back into the pot.

Is white chicken chili spicy?

The chili is as spicy (or not spicy) as you like it. You can omit the jalapeño peppers all together and substitute green bell peppers for no heat. Removing the ribs and seeds from the jalapeño reduces the heat significantly. Alternatively, leave them in for more heat or add spicier green chilies. The recipe is very adaptable to taste.

Can I use rotisserie chicken in my white chicken chili?

Adding pre-cooked rotisserie chicken makes this white chili recipe even easier. Add the shredded chicken at the same time you add the broth and allow the flavors to penetrate the meat while it cooks. With rotisserie chicken, this recipe will be done in 20 minutes.

Can I make this vegetarian white bean chili?

To make a vegetarian white chili, leave the chicken out and substitute chicken broth for vegetable broth. You can also increase the beans by an extra can, add a 14-ounce can of diced tomatoes with the broth, add chopped bell pepper with the onions or a handful of chopped spinach at the end of cooking.

white bean chicken chili in two white bowls with side of avocado and jalapeño and pink napkin in background

Storage

Store the chili in an airtight container, preferably glass, in the fridge for up to 5 days. The cilantro or avocado will not keep well so store without these garnishes.

The chili will keep well in the freezer for up to 3 months.

Recipe