Creamy White Bean Chicken Chili with Bacon

A rich, comforting white chili packed with tender chicken, creamy cannellini beans, and topped with crispy bacon and cheese. The perfect hearty meal for cold nights.

Print Recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings: 6 bowls

Course: Chili, Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Chili Base

4 slices thick-cut bacon chopped
1 medium yellow onion diced
3 cloves garlic minced
1 tsp ground cumin
0.5 tsp dried oregano
4 cups low-sodium chicken broth
2 cans (15 oz) Cannellini beans rinsed and drained
3 cups cooked chicken shredded (rotisserie works well)
4 oz cream cheese softened and cubed
0.5 cup heavy cream

Toppings

1 cup Monterey Jack cheese shredded
2 tbsp fresh thyme leaves or cilantro

Equipment

Large Dutch oven or soup pot
Wooden Spoon
Cutting board and knife
Slotted spoon

Method

In a large Dutch oven over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 Tbsp of fat in the pot.
Add diced onion to the bacon fat and sauté for 5 minutes until soft. Add minced garlic, cumin, and oregano; cook for 1 minute until fragrant.
Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
Add the rinsed Cannellini beans. Bring to a simmer and cook for 10 minutes.
Reduce heat to low. Stir in the shredded chicken.
Add the softened cream cheese and stir continuously until fully melted and smooth. Stir in the heavy cream. Do not boil.
Season with salt and pepper to taste. Simmer gently for 5 more minutes to heat through.
Serve hot, topped generously with the reserved crispy bacon bits, shredded cheese, and fresh thyme.

Notes

For a spicier kick, add a minced jalapeño along with the onions, or a dash of cayenne pepper with the spices. Leftovers thicken in the fridge; add a splash of broth when reheating.