White Chicken Chili (Printable)

Hearty white chicken chili with tender shredded chicken, creamy white beans, and sweet corn simmered in a rich, spiced broth.

# What You 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 can diced green chiles, 4 ounces

→ Beans and Broth

08 - 2 cans white beans, 15 ounces each, 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

→ 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

# Step-by-Step:

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

# Expert Suggestions:

01 -
  • The velvety texture somehow feels more luxurious than traditional chili, like youre getting away with something decadent while still eating something wholesome.
  • This is my go-to crowd pleaser that requires minimal babysitting on the stove, letting you actually enjoy your company instead of being trapped in the kitchen.
02 -
  • Dont fully submerge your cream cheese blocks – I learned the hard way that they melt more evenly if you gently press them into the top of the chili and let them slowly sink as they soften.
  • Mashing about a quarter of the beans against the side of the pot with your wooden spoon creates a naturally thicker base without needing to add flour or cornstarch.
03 -
  • If your chili seems too thin after adding the dairy, be patient rather than reaching for thickeners – it naturally firms up as it cools slightly, and will be perfect by the time youve called everyone to the table.
  • Reserve a cup of the chicken broth and add it only if needed, as chicken naturally releases juices during cooking that contribute to the liquid content.
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