White Chicken Chili (Printable)

Hearty chili with tender chicken, white beans, corn, and cream cheese simmered in a 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, frozen, or canned and drained
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, 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

# 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 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 to 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 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 Tips:

01 -
  • It feels like a warm hug in a bowl without the heavy weight of traditional beef stews.
  • The cream cheese shortcut creates a silky texture that makes guests think you spent hours at the stove.
02 -
  • Rinsing the beans is a non negotiable step to ensure the broth stays clear and tastes fresh.
  • Always turn the heat down to low before adding the dairy to prevent the cream from separating.
03 -
  • Let your cream cheese sit at room temperature so it incorporates into the liquid without leaving any tiny lumps.
  • If the chili looks too thick after simmering, just splash in a little extra chicken broth to reach your preferred consistency.
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