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A bowl of creamy white bean chicken chili beside golden cheesy garlic knots
Simmering Soups and Stocks

White bean chicken chili with cheesy garlic knots

Prep 25 min Cook 50 min Total 1 hr 15 min Servings 6

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Mashing one can of beans thickens the chili without flour and keeps it silky; add it at the end so it doesn't scorch on the bottom.

Techniques in this recipe

Ingredients

Method

  1. 01

    Heat the oil in a Dutch oven over medium-high. Season the chicken with salt and sear 3 minutes per side; remove to a plate.

  2. 02

    Lower heat to medium, add onion and cook 6 minutes until soft. Stir in garlic, chiles, jalapeño, cumin and oregano for 1 minute.

  3. 03

    Add broth, two cans of beans and the chicken. Simmer gently, partly covered, 25 minutes until the chicken shreds easily.

  4. 04

    Meanwhile heat oven to 400°F. Cut dough into 12 pieces, roll each into a 7-inch rope and tie in a loose knot. Set on a parchment-lined sheet, brush with half the garlic butter and bake 15–18 minutes until golden.

  5. 05

    Shred the chicken in the pot with two forks. Mash the last can of beans and stir in with the cream cheese and Jack until melted; simmer 5 minutes to thicken.

  6. 06

    Brush knots with remaining garlic butter and shower with Parmesan. Finish chili with lime and cilantro and serve together.

Notes & swaps

  • Mashing one can of beans thickens the chili without flour and keeps it silky; add it at the end so it doesn't scorch on the bottom.

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