This Creamy White Chicken Chili is a cozy, satisfying, and incredibly flavorful twist on the classic red chili. This one-pot recipe is loaded with tender shredded chicken, hearty white beans, and sweet corn, all simmered in a rich, velvety broth made with zesty green chiles and a touch of cream cheese. It’s a comforting, soul-warming meal that’s perfect for a chilly evening.
Ready in about 45 minutes, this soup is packed with flavor but is surprisingly easy to make. It’s a guaranteed family-pleaser that’s perfect for a weeknight dinner, game day, or any time you’re craving a delicious and comforting meal.
Why You’ll Love This Recipe
- Creamy & Comforting: The perfect cozy meal that’s rich, savory, and incredibly satisfying.
- Quick & Easy: A hearty, from-scratch chili that comes together in one pot in under an hour.
- Packed with Flavor: A delicious combination of tender chicken, zesty green chiles, and warm spices.
- Great for a Crowd: Easy to double and always a huge hit at parties and potlucks.
Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts
- 1 tablespoon Olive Oil
- 1 Yellow Onion, chopped
- 3 cloves Garlic, minced
- 2 (4 oz) cans Diced Green Chiles, undrained
- 6 cups Low-Sodium Chicken Broth
- 2 (15 oz) cans Great Northern or Cannellini Beans, rinsed and drained
- 1 cup Frozen Corn
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Chili Powder
- 4 oz Cream Cheese, softened and cubed
- 1/2 cup Heavy Cream or Half-and-Half
- Juice of 1 Lime
- 1/2 cup Fresh Cilantro, chopped
- Salt and Black Pepper, to taste
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
- Simmer the Soup: Add the whole chicken breasts, chicken broth, diced green chiles, cumin, oregano, and chili powder to the pot. Season with salt and pepper. Bring to a simmer, then reduce the heat, cover, and cook for 20-25 minutes, or until the chicken is cooked through.
- Shred the Chicken: Carefully remove the chicken breasts from the pot and use two forks to shred the meat.
- Combine Ingredients: Return the shredded chicken to the pot. Stir in the rinsed beans and the frozen corn.
- Make it Creamy: Reduce the heat to low. Add the cubed cream cheese and stir until it has completely melted into the broth. Stir in the heavy cream.
- Finish and Serve: Let the chili warm through for 5 minutes, but do not let it boil. Remove from the heat and stir in the fresh lime juice and cilantro. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.
Tips & Variations
- Pro Tip: For a quick shortcut, use a pre-cooked rotisserie chicken. Simply shred the meat (you’ll need about 3-4 cups) and add it in step 4.
- Make it Spicy: Add one finely diced jalapeño (with or without seeds) along with the onion for an extra kick of heat.
- Thicken the Chili: For a thicker chili, you can mash about half of the beans with a fork before adding them to the pot, or use an immersion blender to briefly pulse a portion of the soup.
- Dairy-Free Version: To make it dairy-free, use a dairy-free cream cheese alternative and full-fat canned coconut milk instead of the heavy cream.
Frequently Asked Questions (FAQ)
- How do I store and reheat leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat. The chili will thicken as it sits.
- Can I freeze this chili?
- Yes, this chili freezes well. Let it cool completely and store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
- Can I make this in a slow cooker?
- Absolutely. Add all ingredients except the cream cheese, heavy cream, lime juice, and cilantro to a slow cooker. Cook on low for 4-6 hours. Remove and shred the chicken, then return it to the pot and stir in the final ingredients until creamy.
Serving Suggestions
- The best part of white chicken chili is the toppings! Serve it with a toppings bar including shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, sliced avocado, fresh jalapeños, and crispy tortilla strips.
White Chicken Chili
A lighter twist on a comfort food classic, this white chicken chili is full of warm spices, creamy white beans, and tender rotisserie chicken. Perfect for cozy dinners and easy to make ahead.
Ingredients
Equipment
Method
- In a food processor, blend half of the beans with 1 cup of chicken broth. Set aside the puréed beans and the remaining whole beans.
- Heat olive oil in a large Dutch oven over medium-high heat. Add onion, jalapeño, and poblano peppers; cook until softened, 4–5 minutes. Add garlic and cook for 1 minute. Stir in cumin, coriander, and ancho chile powder; toast for 1 minute.
- Add remaining broth, bean purée, and 1/2 tsp salt. Bring to a boil, then reduce to low and simmer uncovered for 20 minutes.
- Stir in shredded chicken, whole beans, corn, and lime juice. Simmer 5 minutes until heated through. Taste and adjust seasoning with more salt or lime juice. Stir in cilantro before serving.
- Ladle chili into bowls. Garnish with sour cream, tortilla chips, shredded cheese, and lime wedges if desired.
Notes
Chili will thicken as it sits; add broth or water when reheating. For more heat, keep some pepper seeds or ribs. Can be stored up to 3 days in the fridge or 3 months in the freezer.
