Creamy White Chicken Chili (Printable Version)
Hearty blend of chicken, corn, white beans, and creamy broth perfect for comforting family meals.
# What You Need:
→ Poultry & Broth
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 4 cups low-sodium chicken broth
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 1 (15 oz) can sweet corn, drained or 1½ cups frozen corn
07 - 1 (4 oz) can diced green chiles
→ Beans & Cream
08 - 2 (15 oz each) cans white beans, drained and rinsed
09 - 1 (8 oz) package cream cheese, softened
10 - ½ cup heavy cream
11 - ½ cup sour cream
→ Spices & Seasonings
12 - 1½ tsp ground cumin
13 - 1 tsp dried oregano
14 - ½ tsp smoked paprika
15 - ½ tsp chili powder
16 - 1 tsp salt, or to taste
17 - ½ tsp black pepper
→ Optional Garnishes
18 - Chopped fresh cilantro
19 - Sliced green onions
20 - Shredded Monterey Jack cheese
21 - Lime wedges
# How to Make It:
01 - Place chicken breasts or thighs in a large pot with chicken broth. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes until chicken is fully cooked. Remove chicken and shred with two forks once cooled slightly.
02 - In the same pot, sauté diced onion, minced garlic, and jalapeño over medium heat for 3 to 4 minutes until softened.
03 - Add diced green chiles, corn, white beans, ground cumin, dried oregano, smoked paprika, chili powder, salt, and black pepper to the pot. Stir to combine.
04 - Return shredded chicken to the pot and stir in softened cream cheese until melted and smooth.
05 - Pour in heavy cream and sour cream, mixing thoroughly. Simmer for 10 minutes, stirring occasionally, until heated through and creamy. Adjust seasoning as needed.
06 - Ladle chili into bowls and garnish with fresh cilantro, sliced green onions, shredded Monterey Jack cheese, and lime wedges as desired.
# Expert Tips:
01 -
- Ready in under an hour but tastes like you spent all day cooking.
- Naturally gluten-free and adaptable to whatever proteins or beans you have on hand.
- The creamy base is luxurious without being heavy, and one bowl genuinely satisfies.
02 -
- Cream cheese can break or become grainy if the heat is too high, so keep that simmer gentle and steady.
- If you want a thicker chili, mash some of the beans against the side of the pot before serving. It transforms the texture without any extra ingredients.
03 -
- Make this in a Dutch oven if you have one because the heavy sides distribute heat evenly and you can go straight from stovetop to table.
- Let the finished chili sit for five minutes after you turn off the heat. The flavors settle and meld in that quiet moment, and it tastes noticeably better.