White Chicken Chili (Print Version)

Tender chicken, white beans, and corn simmered in a creamy, spiced broth. Comforting and ready in 50 minutes.

# 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 (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

# How-To Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium heat.
02 - Add diced onion and jalapeño; sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add chicken, white beans, corn, green chiles, chicken broth, cumin, oregano, chili powder, cayenne, salt, and black pepper. Stir to combine thoroughly.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until chicken is cooked through.
06 - Remove chicken from pot and shred with two forks. Return shredded chicken to the pot.
07 - Stir in cream cheese and heavy cream; simmer for an additional 5 minutes, stirring until cream cheese melts completely and chili reaches desired creaminess.
08 - Taste chili and adjust salt, pepper, and spices as needed.
09 - Serve hot, garnished with fresh cilantro, green onions, shredded cheese, and lime wedges as desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means you can go from craving comfort food to actually eating it without the usual waiting game.
  • The cream cheese makes it naturally luscious without feeling heavy, so you can eat a big bowl and not feel weighed down afterward.
  • It's flexible enough to work with whatever you have on hand—rotisserie chicken in a pinch, frozen corn in winter, or fresh jalapeños when you're feeling brave.
02 -
  • Rinsing your canned beans isn't just a suggestion—it actually changes the texture of your broth from cloudy and thick to clear and silky.
  • Don't skip the one-minute garlic cooking step or try to add it with the other ingredients; garlic has a totally different flavor profile depending on how long it cooks, and that one minute matters.
  • Softening the cream cheese before you add it prevents lumps—cut it into cubes and let it sit out for five minutes while your chili simmers if you forgot to do it ahead of time.
03 -
  • If you're cooking for a crowd, this recipe doubles beautifully and tastes even better the next day when the flavors have had time to deepen and marry together.
  • Don't use hot water to soften your cream cheese in a rush—just cut it into small cubes and stir gently over low heat and it will melt into the pot without lumping up.
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