White Chicken Chili (Printable)

Tender chicken, white beans, and corn in a creamy, flavorful broth with a touch of spice. Ready in 50 minutes.

# 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, 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

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat.
02 - Add diced onion and jalapeño; sauté for 3 to 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, ground cumin, dried oregano, chili powder, cayenne pepper, salt, and black pepper. Stir to combine thoroughly.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until chicken is cooked through.
06 - Remove chicken from pot and shred using two forks. Return shredded chicken to the pot.
07 - Stir in softened cream cheese and heavy cream; simmer for 5 additional minutes, stirring constantly until cream cheese is fully melted and chili reaches desired creaminess.
08 - Taste and adjust salt, pepper, and spices as needed.
09 - Ladle into bowls and top with cilantro, green onions, shredded cheese, and lime juice.

# Expert Hints:

01 -
  • It comes together in under an hour, which means weeknight dinners feel less like a production and more like something you actually want to cook.
  • The cream cheese melts into the broth so naturally that it tastes like you've been simmering this for hours, when really you haven't.
  • It's forgiving enough to make when you're distracted, but impressive enough to serve when people are coming over.
02 -
  • Don't let the cream cheese sit undisturbed once it hits the hot broth, or it'll clump instead of melt smoothly, so keep stirring until it completely disappears into the liquid.
  • If your chili tastes flat or boring, it's almost always salt and lime, not more spices, so squeeze fresh lime juice into your bowl and taste again before adding cayenne.
03 -
  • If you're in a rush, use rotisserie chicken instead of cooking raw chicken, adding it after you've cooked everything else and just letting it warm through.
  • The lime wedge at the end isn't optional, it's the thing that wakes up your palate and makes you actually taste the chili instead of just the cream.
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