Creamy Chicken & White Bean Chili with Kale

"Grab a spoon and dig in! Dinner tonight is this hearty, filling, creamy chicken Chili that is as delicious as it is easy to make. Start to finish you will have this on the table within 30 minutes. Put it on your to-do list for this coming weekend!"
-- @dianemorrisey

A Note from Feedfeed

This creamy chicken and white bean chili with kale can be made in less than 30 minutes for an easy and healthy weeknight meal. 

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  • Recipe Card


Prep time 10mins
Cook time 20mins

Recipe Card


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 15 ounce cans cannellini beans (rinsed and drained)
  • 2-3 cups shredded, cooked chicken
  • salt and pepper
  • 1 4 ounce can chopped chilis
  • 1 jalepeno, seeded and chopped
  • 1 teaspoon oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1/2 tablespoon coriander
  • Juice of one lime
  • 4 cups chicken broth
  • 3 cups water
  • 3/4 cups heavy cream
  • 1/2 cup cilantro, chopped
  • 3 handfuls baby kale


  • Step 1

    In a large pot, heat the oil and sauté onion, garlic and jalapeño until soft, about 2-4 minutes.

  • Step 2

    Add the chopped chilis, spices, broth and water. Stir to loosen up the bits on the bottom of pot.

  • Step 3

    Add drained and rinsed beans and shredded chicken. Bring to a boil and let simmer for 20 minutes.

  • Step 4

    Add the heavy cream and let simmer gently for 10 more minutes. (Be careful not to let it boil)

  • Step 5

    Remove from heat and add kale and cilantro. Taste and adjust seasoning.