Creamy White Bean Chicken Chili with Tortilla Strips

Creamy White Bean Chicken Chili with Homemade Tortilla Strips

Serves 4 dinner servings

This white bean chicken chili is the kind of dinner you can set right on the table and let everyone make their own. Tender chicken, white beans, and poblano pepper come together in a creamy broth, with a little smoky heat from chipotle peppers. Finish your bowl with avocado, pepper jack cheese, and a handful of homemade tortilla strips.

During our livestream, we made everything in the same pot, starting with the tortilla strips. Once those were golden and salted, the chicken went into the pan, followed by the aromatics. Each step builds flavor for the next, and a quick blitz with an immersion blender gives the chili its creamy base.

What’s the Difference Between Cannellini and Navy Beans?

White beans aren’t all the same! Cannellini beans are larger white kidney beans with a mild, slightly nutty flavor and a creamy center. They’re especially popular in Italian cooking and give this chili hearty spoonfuls of whole beans.

Navy beans are smaller and mild in flavor. Here, we blend them with the broth, onion, garlic, and poblano to thicken the chili. Using two kinds of beans gives us a creamy base with plenty of texture once we fold in the cannellini beans.

Beans also bring plant protein and fiber to the bowl. Alongside the chicken, they help make this a satisfying meal from a handful of pantry staples.

The Trick to a Creamy White Bean Chili

Before adding the chicken back to the pot, use an immersion blender to blitz the navy beans, broth, and cooked vegetables. You don’t need a perfectly smooth purée. A few pieces of poblano are welcome. We’re looking for a creamy base, not a completely smooth soup.

You can stop there, or add sour cream, heavy cream, or plain yogurt for a richer finish. I used about ¾ cup of sour cream during the livestream. Turn off the heat before stirring it in, especially when using sour cream or yogurt, to help keep it smooth.

White Bean Chicken Chili Recipe

Ingredients

For the tortilla strips

● 8 corn tortillas

● ⅓ cup olive oil or avocado oil

● Salt, to taste (I like Morton’s for the tortilla strips)

For the chili

● About 2½ cups chicken broth, divided, plus more as needed*

● 2 cans cannellini beans, drained (no rinsing needed)

● 1½ pounds boneless, skinless chicken breasts, cubed

● 1 can navy beans, drained

● 1 red onion, diced

● 1 poblano pepper, stemmed, seeded, and chopped

● 4–5 garlic cloves, chopped

● 1 heaping tablespoon dried oregano

● 1 tablespoon chopped chipotle peppers in adobo sauce, or less for milder chili

● 1 heaping teaspoon ground cumin

● ½ teaspoon kosher salt, plus more to taste

● Salt and pepper or Jalapeño Taco seasoning, to season the chicken

Optional finish and toppings

● Up to 1 cup sour cream, heavy cream, or plain yogurt (I used about ¾ cup sour cream)

● About ½ cup chopped fresh cilantro

● Diced avocado

● Shredded pepper jack cheese

● Additional sour cream

● Homemade tortilla strips

*Start with about 2 cups of broth for blending, then add the remaining ½ cup as needed. A can or half a carton can vary in volume; use the cup measurements as your guide. Standard 15–15.5-ounce cans of beans are the working assumption for this draft.

Instructions

1. Cut the tortilla strips. Stack the tortillas and slice them in half. Cut each stack of halves into thin strips.

2. Fry in two batches. Add the oil to a large, heavy pot or deep sauté pan and heat over medium-low heat until a tortilla strip gently sizzles when added. Fry the strips in two batches, adjusting the heat as needed. Once one side turns light golden brown, gently turn the strips to finish crisping. Transfer to a paper towel-lined plate and salt immediately. A few small tortilla pieces left in the pan will add to the flavor.

3. Start the chicken. Add the cubed chicken to the same pan and season with salt and pepper or Jalapeño Taco seasoning. Cook over medium heat, stirring, for about 3 minutes. The chicken will finish cooking later in the broth. Transfer it to a bowl, leaving the oil and juices in the pan.

4. Cook the aromatics. Add the onion and poblano. Cook over medium-low heat for 3–5 minutes, stirring and scraping up the browned bits as the vegetables release moisture, until the onion becomes translucent. If the pan is too dry, add a splash of the measured broth to help loosen the browned bits. Add the garlic and cook for about 2 minutes, stirring so it doesn’t burn.

5. Blend the creamy base. Add the drained navy beans and about 2 cups of the broth. Remove the pot from the heat and carefully use an immersion blender to blitz the mixture, keeping the blender head submerged to prevent splashing. The poblano doesn’t need to be completely puréed.

6. Bring the chili together. Return the pot to low heat. Add the chicken and any juices from the bowl, then gently fold in the drained cannellini beans, oregano, chipotle peppers, cumin, and ½ teaspoon kosher salt. Add the remaining broth as needed for your preferred consistency.

7. Finish cooking the chicken. Bring to a gentle simmer and cook for about 3–5 minutes, or longer as needed, until the chicken reaches 165°F in the center. Stir gently to keep the cannellini beans intact.

8. Add the optional creamy finish. Turn off the heat. If using, stir in the cilantro and your choice of sour cream, heavy cream, or plain yogurt. Start with ¾ cup of sour cream if you’d like to make it as we did on the livestream.

9. Taste and serve. Taste before adding more salt, since the broth, beans, and seasoning all contribute salt. Add more chipotle for extra heat. Serve straight from the pot with avocado, pepper jack, sour cream, and the homemade tortilla strips alongside.

Make It Your Own

For milder chili: Start with less chipotle and add more after tasting. Poblanos are usually very mild, but their heat can vary.

For thicker chili: Hold back some broth until after blending, then add it a little at a time.

For a creamy base without added dairy: Skip the optional sour cream, cream, or yogurt. The blended navy beans already give the broth body. You could always add an additional can of navy beans to make a thicker chili.

For the best tortilla crunch: Keep the strips separate until serving so everyone can add them to their own bowl.

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