White Chicken Chili (Printable)

Tender chicken, white beans and corn in a creamy, spiced broth perfect for cozy meals.

# What you need:

→ Proteins

01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil

→ Vegetables

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

→ Beans & Broth

08 - 2 cans (15 oz each) white beans, drained and rinsed
09 - 4 cups low-sodium chicken broth

→ Dairy

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

→ Spices & Seasonings

12 - 1 tsp ground cumin
13 - 1/2 tsp dried oregano
14 - 1/2 tsp chili powder
15 - 1/4 tsp cayenne pepper
16 - 1 tsp salt, or to taste
17 - 1/2 tsp black pepper

→ Garnishes

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

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat.
02 - Add diced onion and jalapeño; sauté for 3-4 minutes until softened.
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 to combine.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until chicken is cooked through.
06 - Remove chicken and shred it with two forks. Return shredded chicken to the pot.
07 - Stir in cream cheese and heavy cream; simmer for 5 minutes, stirring until cream cheese is fully melted and chili reaches desired creaminess.
08 - Taste and adjust seasoning as needed.
09 - Serve hot, topped with cilantro, green onions, shredded cheese, and lime wedges.

# Expert tips:

01 -
  • The cream cheese melts into the broth creating velvety richness that store-bought versions can never match.
  • You can easily adjust the heat level without compromising the complex flavors that make this dish so comforting.
02 -
  • Cubing the cream cheese before adding it prevents those frustrating lumps that refuse to melt smoothly into the broth.
  • Removing the chicken when its just barely cooked prevents it from becoming stringy and dry in the finished chili.
03 -
  • Roast fresh corn kernels in a dry skillet until slightly charred before adding them to the chili for a subtle smoky sweetness that complements the creamy base.
  • Reserve a half cup of the beans, mash them with a fork, and stir them in during the final simmer to naturally thicken the chili without needing flour or cornstarch.
Go back