White Chicken Chili (Printable Version)

A hearty, comforting chili with tender chicken, white beans, and corn in a creamy, spiced broth.

# Ingredient List:

→ Proteins

01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and diced (optional)
06 - 1 cup corn kernels, fresh or frozen
07 - 1 can (4 oz) diced green chiles

→ Beans & Broth

08 - 2 cans (15 oz each) white beans, drained and rinsed
09 - 4 cups low-sodium chicken broth

→ Dairy

10 - 4 oz cream cheese, softened and cubed
11 - 1/2 cup heavy cream or half-and-half

→ Spices & Seasonings

12 - 1 tsp ground cumin
13 - 1/2 tsp dried oregano
14 - 1/2 tsp chili powder
15 - 1/4 tsp cayenne pepper (optional)
16 - 1 tsp salt
17 - 1/2 tsp black pepper

→ Garnishes

18 - Fresh cilantro, chopped (optional)
19 - Sliced green onions (optional)
20 - Shredded Monterey Jack or cheddar cheese (optional)
21 - Lime wedges (optional)

# Step-by-Step Instructions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat.
02 - Add diced onion and jalapeño; sauté for 3-4 minutes until softened.
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.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until chicken is cooked through.
06 - Remove chicken and shred with two forks. Return shredded chicken to the pot.
07 - Stir in cream cheese and heavy cream; simmer for 5 minutes, stirring until cream cheese is fully melted and chili reaches desired creaminess.
08 - Taste and adjust seasoning as needed.
09 - Ladle into bowls and top with cilantro, green onions, shredded cheese, and lime wedges if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinner doesn't have to feel like a production.
  • The cream cheese creates this silky, luxurious broth that tastes way more complicated than it actually is.
  • You can adjust the heat level depending on your mood or who's coming to dinner.
02 -
  • Don't skip rinsing the canned beans; it makes the difference between a creamy chili and one that feels starchy and gluey.
  • Softening the cream cheese beforehand prevents you from fishing out lumps later, which I learned the hard way on my second attempt.
  • Taste as you go with the spices because you can always add more, but you can't take it back once it's in.
03 -
  • Use thighs instead of breasts if you prefer more forgiving, juicier meat that's harder to overcook.
  • The cream cheese trick of softening and cubing it beforehand keeps your broth silky instead of lumpy, which changes everything.
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