White Chicken Chili (Printer View)

Comforting chili featuring 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 pepper, seeded and diced
06 - 1 cup corn kernels, fresh or frozen
07 - 1 can (4 ounces) diced green chiles

→ Beans & Broth

08 - 2 cans (15 ounces each) white beans, 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 & 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

# Method Steps:

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 breasts, white beans, corn, green chiles, chicken broth, cumin, oregano, chili powder, cayenne, salt, and black pepper. Stir to combine all ingredients.
05 - Bring 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 using two forks. Return shredded chicken to pot.
07 - Stir in cream cheese and heavy cream; simmer for 5 minutes, stirring constantly until cream cheese is fully melted and chili achieves creamy consistency.
08 - Taste and adjust salt, pepper, and spices as needed.
09 - Ladle into bowls and top with cilantro, green onions, shredded cheese, and lime wedges.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners that don't feel rushed or rely on takeout menus.
  • The combination of cream cheese and heavy cream creates this luxurious texture without any complicated techniques or fussy timing.
  • It's naturally gluten-free and packed with protein, so it genuinely satisfies without the post-meal crash.
  • Leftovers actually improve overnight as the flavors deepen, making it perfect for meal prep or unexpected guests.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid will muddy the broth and make the final texture chalky instead of creamy.
  • Cream cheese melts best when it's softened at room temperature and cubed into small pieces; cold chunks will clump up and refuse to incorporate smoothly.
  • Add the dairy at the very end rather than early in cooking—heat breaks down cream and can cause separation or graininess if it simmers too long.
03 -
  • Use rotisserie chicken from the grocery store if you're short on time—shred it and add it after the beans have simmered for about 10 minutes, which gives you a meal in under 30 minutes total.
  • Make a double batch and freeze half in airtight containers; this reheats beautifully and tastes even better after a day or two when flavors have settled.
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