White Chicken Chili (Printer-friendly)

Creamy white beans, tender chicken, and corn simmered in a luscious spiced broth for ultimate comfort.

# What You Need:

→ Proteins

01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and diced
06 - 1 cup corn kernels, fresh or frozen
07 - 1 can (4 ounces) diced green chiles

→ Beans and Broth

08 - 2 cans (15 ounces each) white beans, cannellini or Great Northern, drained and rinsed
09 - 4 cups low-sodium chicken broth

→ Dairy

10 - 4 ounces cream cheese, softened and cubed
11 - 1/2 cup heavy cream or half-and-half

→ Spices and Seasonings

12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon chili powder
15 - 1/4 teaspoon cayenne pepper
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper

→ Garnishes

18 - Fresh cilantro, chopped
19 - Sliced green onions
20 - Shredded Monterey Jack or cheddar cheese
21 - Lime wedges

# How to Make It:

01 - Heat olive oil in a large pot or Dutch oven over medium heat until shimmering.
02 - Add diced onion and jalapeño; sauté for 3 to 4 minutes until softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add chicken breasts, white beans, corn, green chiles, chicken broth, cumin, oregano, chili powder, cayenne, salt, and pepper. Stir well to combine all components.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until chicken is cooked through completely.
06 - Remove chicken from pot and shred using two forks until tender. Return shredded chicken to the pot.
07 - Stir in softened cream cheese and heavy cream; simmer for 5 minutes, stirring continuously until cream cheese melts and chili achieves creamy consistency.
08 - Taste and adjust salt, pepper, and spices as needed to achieve desired flavor profile.
09 - Ladle into bowls and garnish with fresh cilantro, green onions, shredded cheese, and lime wedge squeeze.

# Cooking Tips:

01 -
  • It's ready in under an hour, which means weeknight dinner that doesn't feel rushed or compromised.
  • The cream cheese creates this silky richness without any fussy techniques or long simmering times.
  • One pot means less cleanup, and honestly, that's half the battle on a busy evening.
  • It tastes even better the next day, so leftovers are genuinely something to look forward to.
02 -
  • Don't skip the step where you let the garlic cook after you add it, because undercooked garlic will taste harsh and sharp in the finished chili.
  • If your cream cheese is cold and you just dump it in, it'll clump instead of melting smoothly, so let it soften at room temperature for a few minutes first.
  • Taste the broth before you serve it because you might want more salt or even a squeeze of fresh lime juice to brighten everything up.
03 -
  • Make a double batch and freeze half because this chili actually improves after a day or two when all the flavors have had time to get to know each other.
  • If you accidentally add too much salt, a potato simmered in the pot for a few minutes will absorb some of it without changing the flavor.
  • Stir in the cream cheese slowly and over gentle heat because if it gets too hot, it can become grainy instead of smooth and luxurious.
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