White Chicken Chili (Printable)

Hearty chili with shredded chicken, white beans, corn, and green chiles in a creamy, spiced broth.

# 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, frozen, or canned and drained
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 - 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, or to taste
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

# Steps:

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 achieves a creamy consistency.
08 - Taste and adjust seasoning as needed.
09 - Serve hot, topped with cilantro, green onions, shredded cheese, and a squeeze of lime if desired.

# Chef’s Tips:

01 -
  • It comes together in under an hour, which means weeknight dinners don't require negotiating with yourself about takeout.
  • The creamy broth hits different when you're craving comfort food that doesn't leave you feeling weighed down.
  • Everyone at the table ends up customizing their bowl with toppings, which somehow makes people happier than if you served it exactly the same.
02 -
  • Don't add the cream cheese before the chicken is shredded and back in the pot, or it'll congeal in lumps before it has a chance to melt smoothly.
  • Cream cheese melts faster and more evenly if you cube it first instead of dropping in the whole block; this one trick saves you from a grainy texture.
03 -
  • If you're in a hurry, use a rotisserie chicken instead of cooking your own; just shred it and add it after the initial simmer, then skip ahead to the cream cheese step.
  • Make this the day before if you can; it tastes even better as the flavors settle and meld together overnight in the fridge.
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