White Chicken Chili (Printable)

Comforting white chicken chili with tender meat, creamy beans, and corn in a spiced broth, ready in under an hour.

# What You'll 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

# Step-by-Step Guide:

01 - Heat olive oil in a large pot or Dutch oven over medium heat for 1 minute until shimmering.
02 - Add diced onion and jalapeño pepper; sauté for 3 to 4 minutes until softened and translucent.
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 black pepper. Stir thoroughly to combine.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until chicken is cooked through with no pink interior.
06 - Remove chicken from pot and shred using two forks until evenly pulled apart. Return shredded chicken to pot.
07 - Stir in cream cheese and heavy cream; simmer for 5 minutes, stirring frequently until cream cheese is fully melted and chili reaches creamy consistency.
08 - Taste and adjust salt, pepper, and spices as needed for desired flavor balance.
09 - Ladle into bowls and garnish with cilantro, green onions, shredded cheese, and lime wedges.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can feed a hungry table without the stress of complicated timing.
  • The creamy texture feels indulgent but the ingredients are straightforward and honest, no fancy techniques required.
  • Unlike heavier chilis, this one feels light enough for spring but comforting enough for the deepest winter nights.
02 -
  • Don't skip rinsing the beans because the starch will make your beautiful creamy broth turn cloudy and thick in a way you don't want.
  • Add the cream cheese slowly and stir constantly or it can clump up, which I learned the hard way during my second attempt and now never make that mistake again.
03 -
  • Cut your cream cheese into small cubes and let it sit out for 10 minutes before adding it; it melts in faster and more evenly than a cold brick straight from the fridge.
  • If you're cooking for someone who loves green chiles but hasn't had white chili before, this recipe converts them instantly because the flavors feel familiar but exciting at the same time.
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