White Chicken Chili (Printable)

A comforting bowl of tender chicken, white beans, and corn 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 (optional)
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 - 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 (optional)
16 - 1 teaspoon salt, adjusted 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 Make:

01 - Heat olive oil in a large pot or Dutch oven over medium heat until shimmering.
02 - Add diced onion and jalapeño; 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, white beans, corn, green chiles, chicken broth, cumin, oregano, chili powder, cayenne, salt, and 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.
06 - Remove cooked 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 frequently until cream cheese is fully melted and chili achieves a creamy consistency.
08 - Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, green onions, shredded cheese, and lime wedges.

# Top Suggestions:

01 -
  • It comes together faster than you'd expect for something this creamy and satisfying, making it perfect for nights when time slips away.
  • The cream cheese melts right into the broth, giving you that restaurant-quality richness without any fuss or fancy technique.
  • You can adjust the heat and toppings based on who's eating, so it works for picky eaters and spice lovers at the same table.
02 -
  • Don't skip rinsing the canned beans, because the liquid they're packed in will make your chili taste more like bean water than a properly balanced dish.
  • Softening the cream cheese before adding it prevents lumps, and cubing it helps it melt faster and more smoothly into the hot broth.
03 -
  • Add a drained can of white hominy if you want extra richness and a slightly different texture that makes it feel more special.
  • If heat is your love language, increase the jalapeño or cayenne slowly and taste as you go, because you can always add more but you can't take it back.
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