White Chicken Chili (Print version)

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

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

→ Beans and Broth

08 - 2 (15 ounce) cans 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

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat.
02 - Add the diced onion and jalapeño; sauté for 3 to 4 minutes until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the 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 to 25 minutes until the chicken is cooked through.
06 - Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
07 - Stir in the cream cheese and heavy cream; simmer for another 5 minutes, stirring until the cream cheese is fully melted and the chili is creamy.
08 - Taste and adjust seasoning as needed.
09 - Serve hot, topped with cilantro, green onions, shredded cheese, and a squeeze of lime if desired.

# Expert Advice:

01 -
  • It's ready in less than an hour, which means weeknight dinners feel less like a chore and more like a treat.
  • The cream cheese melts into the broth and creates this luxurious texture that tastes like you've been cooking all day.
  • You can make it as mild or as spicy as your mood allows, with zero judgment.
02 -
  • Don't let the cream cheese lump up—keep stirring gently and give it time to melt completely into the warm broth, or cut it into smaller pieces before adding.
  • If you use store-bought rotisserie chicken, add it after you've simmered the beans and broth for those 20 to 25 minutes, since it's already cooked and just needs to warm through.
03 -
  • For an even creamier chili, stir in a handful of white hominy right at the end—it adds richness and a subtle corn sweetness.
  • If you're in a rush, use store-bought rotisserie chicken and add it straight into the pot during the last few minutes; it cuts the cooking time nearly in half.
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