White Chicken Chili (Printable)

A hearty bowl featuring tender chicken, white beans, and corn in a rich, creamy broth with gentle spices.

# Ingredient List:

→ 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 fresh or frozen corn kernels
07 - 1 can (4 ounces) diced green chiles

→ Beans and Broth

08 - 2 cans (15 ounces each) 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 - 0.5 cup heavy cream or half-and-half

→ Spices and Seasonings

12 - 1 teaspoon ground cumin
13 - 0.5 teaspoon dried oregano
14 - 0.5 teaspoon chili powder
15 - 0.25 teaspoon cayenne pepper
16 - 1 teaspoon salt, or to taste
17 - 0.5 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 for approximately 1 minute until shimmering.
02 - Add diced onion and jalapeño to the hot oil; sauté for 3 to 4 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add chicken breasts, drained white beans, corn kernels, green chiles, chicken broth, ground cumin, oregano, chili powder, cayenne pepper, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes until chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
06 - Remove cooked chicken from the pot using a slotted spoon and shred it using two forks. Return shredded chicken to the pot and stir to combine.
07 - Stir in cubed cream cheese and heavy cream. Simmer for 5 additional minutes, stirring frequently until cream cheese is fully melted and the mixture achieves a creamy consistency.
08 - Taste the chili and adjust salt, pepper, and spices as needed to achieve desired flavor balance.
09 - Ladle hot chili into serving bowls and garnish with fresh cilantro, green onions, shredded cheese, and a squeeze of fresh lime juice if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The cream cheese melts into the broth creating a silky texture that feels indulgent without any pretense.
  • You can adjust the heat level with one jalapeño or go wild if you like your chili to wake you up.
02 -
  • Don't skip the draining and rinsing of canned beans, because excess sodium will throw off your seasoning balance.
  • Soften the cream cheese beforehand so it melts smoothly into the broth instead of clumping up.
  • Taste the chili before serving because salt needs might vary depending on your broth and how much liquid has reduced.
03 -
  • If your cream cheese isn't soft when you need it, cut it into smaller pieces and it'll melt faster into the hot broth.
  • The chili tastes even better the next day because the spices have had time to marry together and deepen.
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