White Chicken Chili (Print Version)

Comforting chili with tender chicken, white beans, and corn in a creamy, spiced broth.

# Components:

→ 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 and Broth

08 - 2 cans (15 ounces each) white beans (cannellini or Great Northern), 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 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

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat until shimmering.
02 - Add diced onion and jalapeño to the pot; 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 thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes until chicken is cooked through and no longer pink inside.
06 - Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
07 - Stir in softened cream cheese and heavy cream; simmer for 5 additional minutes, stirring frequently until cream cheese is fully melted and chili reaches a creamy consistency.
08 - Taste the chili and adjust salt, pepper, and spices as needed.
09 - Ladle chili into serving bowls and top with fresh cilantro, green onions, shredded cheese, and lime wedges.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinners suddenly feel fancy without the stress.
  • The creamy broth is silky and comforting without feeling heavy, thanks to that perfect balance of cream cheese and herbs.
02 -
  • Don't let the cream cheese sit in a cold, unsalted broth or it won't melt smoothly—always make sure your broth is actively simmering before you add it.
  • Rinsing the canned beans is crucial; skipping this step once left my chili looking murky and tasting flat, so I never skip it anymore.
03 -
  • If you're making this ahead, hold off on adding the cream cheese and heavy cream until just before serving—reheating can make the cream separate slightly.
  • A pinch of ground coriander hidden in the spice mix adds a subtle sweetness that ties everything together beautifully without anyone being able to name what they're tasting.
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