Creamy white bean chicken chili with jalapeños and avocado. Easy, cozy dinner with tender chicken and hearty beans. Ready in 30 minutes!

If you’re looking for the perfect cozy dinner that blends creamy comfort with a touch of heat, this White Bean Chicken Chili with Jalapeños & Avocado is about to become your new favorite way to warm up. Made with shredded rotisserie chicken, hearty white beans, and a silky-smooth, creamy broth, this hearty meal delivers everything we love about a white chicken chili recipe—rich flavor, tender chunks of chicken, and just the right kick from jalapeno peppers. Whether you’re meal-prepping for the week, feeding a family, or hosting friends for game night, this comforting bowl of chili is the kind of recipe you’ll want to make again and again.

What makes this version special is the clever blend-and-stir method that gives it a creamy texture without heavy cream. Pureeing one can of beans with chicken broth creates a rich, velvety base that thickens naturally while still keeping things light. Toss in fresh cilantro, creamy avocado, crunchy tortilla chips, and a squeeze of lime, and you’re digging into a bowl that’s layered with flavor and freshness in every spoonful. Whether you’re a classic chili lover looking for something new, or you’re simply craving a comforting bowl of chili that doesn’t weigh you down, this is the white chili recipe you’ll reach for again and again.

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Why You’ll Love This Recipe

There’s a lot to love about this white bean chicken chili recipe, starting with how easy and fast it is to make. Thanks to the convenience of shredded rotisserie chicken, this dish is ready in under 30 minutes but tastes like it simmered all day. It’s perfect for busy nights when you want something nourishing but don’t want to spend hours chopping on a cutting board or standing at the stove over medium heat.

You’ll also appreciate how adaptable this chili is. Prefer mild heat? Use green chiles instead of a full can of diced jalapeno peppers. Want to add more depth? Stir in a spoonful of chili powder or cumin. Whether you’re using cannellini beans, great northern beans, or even navy beans or white kidney beans, the result is always delicious. Plus, it reheats beautifully, making it a great meal-prep option.

Breakdown of Ingredients

Here’s what you need from your pantry or grocery store to make this creamy white chicken chili:

Shredded rotisserie chicken (about 3 cups) – tender, flavorful, and saves time.
2 cans of beans – white beans, cannellini beans, great northern beans, or your favorite variety.
Low sodium broth or chicken stock – creates the base and lets you control seasoning.
½ cup salsa verde or green chilies – adds tangy depth and boosts flavor.
1 small can crushed or diced jalapeños – adjust based on spice preference.
Onion & garlic – sautéed for a flavorful aromatic base.
Cumin & oregano – warm spices that balance the creamy broth.
Fresh cilantro – stirred in and added on top for freshness.
Avocado & tortilla chips – for serving.
Salt & black pepper – to taste.

Optional additions: extra chili powder, a splash of lime juice, or even corn for sweetness.

How to Make the Recipe

Puree the beans:
In a blender or food processor, puree 1 can of beans with 1 cup of chicken broth until smooth. You can also use a potato masher if you prefer a chunkier texture.
Sauté the aromatics:
In a large pot, heat olive oil. Add diced onion and minced garlic and sauté over medium heat until softened.
Combine the remaining ingredients:
Add the shredded chicken, pureed beans, whole beans, remaining ingredients, and remaining broth. Stir well to combine.
Simmer:
Cook over low heat to medium heat for 15–20 minutes, stirring occasionally, until the chili has thickened and flavors develop.
Serve:
Ladle into a large bowl, top with avocado slices, cilantro, and tortilla chips. Add lime if desired.

warm bowl in chicken chili made with white bean broth

How to Store This Recipe

Refrigerator: Transfer leftovers to an airtight container and store for up to 4 days. The flavors deepen over time, making it even better the next day!
Freezer: Freeze in portions for up to 3 months. Thaw overnight, then reheat gently over low heat on the stove, adding a splash of chicken broth if needed.

Tips for Making the Recipe

For extra richness without dairy, puree more beans for an even creamier base.
Want extra spice? Add a pinch of chili powder or sliced fresh jalapeños.
Prefer smoother chili? Use an immersion blender to blend slightly after simmering.
Swap salsa verde for green chiles if you prefer mild heat.
If using a slow cooker, add everything except the cilantro and cook 2–3 hours on low heat.
Serve with Greek yogurt or sour cream for a creamy finish.

Warm, comforting, and packed with hearty beans and tender chicken, this creamy white chicken chili is the ultimate cozy meal. Serve it with crunchy chips and creamy avocado for a full-flavor bowl everyone will love.

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FAQs

Can I make this in the slow cooker?
Yes! Combine all ingredients except cilantro and toppings. Cook on low heat for 2–3 hours, stir in cilantro before serving.

Can I use chicken thighs or breast instead of rotisserie?
Absolutely. Shred cooked chicken and use it in place of shredded rotisserie chicken. Rotisserie just saves time and adds flavor.

What beans work best?
Cannellini beans, great northern beans, navy beans, or white kidney beans all work wonderfully thanks to their soft, creamy texture and mild flavor.

How do I thicken the chili more?
Mash some of the beans or simmer longer to reduce liquid.

Is this spicy?
It has gentle heat from jalapeno peppers, but you can make it mild heat by using green chilies instead.