White Chicken Chili (Printable)

Comforting chili with tender chicken, creamy white beans, sweet corn, and mild spice in a rich broth.

# 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, seeded and diced
06 - 1 cup corn kernels, fresh or frozen
07 - 1 can (4 ounces) diced green chiles

→ Beans & 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 & 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. Add diced onion and jalapeño; sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken, white beans, corn, green chiles, chicken broth, cumin, oregano, chili powder, cayenne, salt, and pepper. Stir to combine thoroughly.
04 - Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until chicken is cooked through.
05 - Remove chicken from pot and shred using two forks. Return shredded chicken to the pot.
06 - Stir in cream cheese and heavy cream; simmer for 5 minutes, stirring constantly until cream cheese is fully melted and chili reaches creamy consistency.
07 - Taste and adjust salt and pepper as needed.
08 - Ladle into bowls and top with cilantro, green onions, shredded cheese, and lime wedges.

# Expert Suggestions:

01 -
  • The combination of cream cheese and heavy cream creates a silky texture that coats your spoon perfectly without being too heavy or rich.
  • You can dial the heat up or down so easily that it works for both spice-lovers and the more sensitive palates at your table.
02 -
  • Dont boil the chili after adding the dairy or it might separate and give you a grainy texture instead of that gorgeous creaminess.
  • Letting the chili rest for about 15 minutes before serving allows the flavors to deepen dramatically, even though its almost impossible to wait when those aromas are calling your name.
03 -
  • Save some of the bean liquid before draining to add back in if your chili gets too thick during simmering.
  • A splash of lime juice stirred in at the very end brightens all the flavors and cuts through the richness in the most magical way.
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