There are some nights when the only thing that sounds right is a big, steaming bowl of something cozy. This Thick White Chicken Chili With Black Beans is exactly that kind of hug-in-a-bowl—creamy, hearty, and packed with tender shredded chicken, sweet corn, and just enough spice to warm you up without setting off any alarms.

It’s the kind of weeknight dinner that feels like you fussed over it all afternoon, but really comes together with simple pantry staples and a single pot. Ladle it into big bowls, pile on your favorite toppings, and watch it disappear. Leftovers (if you have any) are even better the next day.

Why You’ll Love This Thick White Chicken Chili With Black Beans

This chili has that ultra-creamy texture you crave, but it’s still sturdy enough to scoop up with tortilla chips. The combination of white beans and black beans gives it great body and plenty of fiber, while the chicken keeps it light enough for an easy weeknight meal.

It’s also wonderfully flexible. Use rotisserie chicken, leftover grilled chicken, or even turkey—whatever you have on hand. You can keep it mild for picky eaters or bump up the heat with extra jalapeños and hot sauce. And because it all cooks in one pot, cleanup is a breeze.

What Makes This White Chicken Chili So Thick and Creamy?

Instead of relying only on heavy cream, this chili gets its thickness from a smart combo of mashed beans, cream cheese, and a gentle simmer. A portion of the white beans is mashed directly into the broth, which naturally thickens the base without making it gloopy. A small block of cream cheese melts in at the end, turning the broth silky and rich.

If you love a super-thick chili, you can let it bubble uncovered for a few extra minutes or stir in a handful of shredded cheese right before serving. Prefer it looser and more soup-like? Just splash in a bit more broth until it’s exactly how you like it.

Ingredients for the Thick White Chicken Chili With Black Beans

Before you start cooking, it helps to know what each ingredient brings to the pot. That way, if you need to swap something, you’ll know what you’re adjusting.

Cooked shredded chicken – The protein star of the chili, adding heartiness and a mild flavor that soaks up all the spices.
Olive oil or butter – Used to sauté the aromatics and build a flavorful base.
Yellow onion – Adds natural sweetness and depth as it softens and cooks.
Garlic cloves – Bring a warm, savory punch that makes the whole pot smell amazing.
Jalapeño or green chili pepper – Adds gentle heat and a fresh, bright bite.
Ground cumin – Gives that classic Tex-Mex warmth and earthiness.
Chili powder – Layers in more chili flavor without overpowering the creamy base.
Dried oregano – Adds a herby note that balances the richness.
Smoked paprika – Brings subtle smokiness and a deeper color.
Chicken broth – Forms the flavorful base that everything simmers in.
Canned white beans (like Great Northern or cannellini) – Help thicken the chili and add a creamy, buttery texture.
Canned black beans – Add color contrast, extra protein, and a hearty bite.
Sweet corn kernels – Little pops of sweetness in every spoonful.
Diced green chiles – Mild flavor and a bit of tang to round things out.
Cream cheese – Makes the broth luxuriously creamy and thick.
Heavy cream or half-and-half – Softens the spice and adds extra richness.
Fresh lime juice – Brightens the whole pot and keeps it from tasting heavy.
Fresh cilantro – Adds freshness and color right before serving.
Salt and black pepper – Essential for bringing all the flavors into balance.
Optional toppings – Shredded cheese, sliced jalapeños, crushed tortilla chips, avocado, or sour cream for serving.

How To Make the Thick White Chicken Chili With Black Beans

Step 1 – Sauté the Aromatics

Warm a large heavy pot or Dutch oven over medium heat. Add a drizzle of olive oil or a pat of butter, then toss in the chopped onion and jalapeño. Cook, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook just until fragrant, about 30 seconds—any longer and it can burn.

Step 2 – Bloom the Spices

Sprinkle in the cumin, chili powder, dried oregano, smoked paprika, salt, and pepper. Stir them into the vegetables and let everything cook together for a minute or two. This “blooms” the spices, waking up their flavors so your chili tastes deeper and more complex.

Step 3 – Build the Base and Mash the Beans

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced green chiles, corn, and white beans. Before things come to a boil, use the back of a spoon or a potato masher to gently mash some of the white beans right in the pot. This is what helps thicken the chili without needing a roux.

Step 4 – Add Chicken and Black Beans

Stir in the shredded cooked chicken and rinsed black beans. Bring the pot up to a gentle simmer, then reduce the heat so it stays at a soft bubble. Let it cook for about 15–20 minutes, stirring occasionally, so all the flavors can mingle and the broth can reduce slightly.

Step 5 – Make It Creamy

Cut the cream cheese into chunks and add them to the pot, stirring until completely melted and smooth. Pour in the heavy cream or half-and-half and keep stirring until the chili looks thick, glossy, and creamy. Taste and adjust the seasoning with more salt, pepper, or spices as needed.

Step 6 – Finish With Freshness and Serve

Right before serving, squeeze in fresh lime juice and stir in chopped cilantro. Ladle the thick white chicken chili into bowls and top with shredded cheese, avocado, jalapeño slices, tortilla chips, or a dollop of sour cream—whatever your crew loves.

Serving and Storing Thick White Chicken Chili With Black Beans

This recipe comfortably feeds 6 people as a main dish, especially if you serve it with bread, cornbread, or tortilla chips on the side. For smaller households, it’s a great cook-once, eat-twice situation—portion some into bowls for dinner and stash the rest for easy lunches.

To serve, I love setting up a little topping bar: bowls of shredded cheese, lime wedges, sliced green onions, and crushed chips so everyone can dress up their own bowl. It turns a simple pot of chili into a fun, hands-on dinner.

Leftovers keep well in an airtight container in the fridge for up to 4 days. The chili will thicken as it chills, so when you reheat it on the stovetop or in the microwave, whisk in a splash of broth or water to loosen it to your favorite consistency. It also freezes beautifully—cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.

What to Serve With Thick White Chicken Chili With Black Beans?

Skillet Cornbread or Corn Muffins

Moist, slightly sweet cornbread is perfect for soaking up every last drop of that creamy chili.

Crispy Tortilla Chips

Serve a basket of sturdy tortilla chips on the table—they’re great for scooping and add crunch to each bite.

Simple Green Salad

A crisp salad with romaine, cucumber, and a tangy vinaigrette balances the richness of the chili.

Roasted Vegetables

Sheet-pan roasted carrots, broccoli, or Brussels sprouts make an easy veggie side that cooks while the chili simmers.

Buttery Garlic Bread

If your crew loves bread, garlic bread alongside a bowl of chili is never a bad idea.

Baked Potatoes

Serve the chili spooned over fluffy baked potatoes for an even heartier, stick-to-your-ribs meal.

Avocado Tomato Salad

A quick avocado and tomato salad with lime and salt adds freshness and creaminess without more dairy.

Want More Soup and Chili Ideas?

If this Thick White Chicken Chili With Black Beans is a hit at your table, you’ll probably love these other cozy bowls too:

Try The Best Chili Recipe when you’re craving a classic, beefy red chili with big flavor.
Warm up with a veggie-packed Easy Vegetable Beef Soup for another comforting one-pot dinner.
For cheesy comfort in a bowl, curl up with Creamy Broccoli Cheddar Soup.
On extra chilly nights, a pot of Hearty Potato Kielbasa Soup is pure stick-to-your-ribs satisfaction.

Save This Pin For Later

📌 Save this Thick White Chicken Chili With Black Beans to your favorite Pinterest dinner board so it’s waiting for you the next time a cozy craving hits.

When you make it, I’d love to hear how you served yours. Did you go heavy on the toppings? Add extra jalapeños? Swap in turkey or rotisserie chicken? Share your twists so we can all steal a few ideas.

Questions are always welcome too—drop them in the comments and let’s help each other make weeknight dinners a little easier and a lot more delicious.

For even more comforting food ideas and everyday dinner inspiration, follow Nora Nosh Recipes on Pinterest and discover your next favorite recipe.