White Chicken Chili (Printable)

A hearty bowl of tender chicken, white beans, and corn simmered in a creamy, spiced broth perfect for cold weather.

# What You’ll 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 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.
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 thoroughly 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 from pot and shred using 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 chili and adjust salt, pepper, and spices as needed.
09 - Ladle into bowls and top with cilantro, green onions, shredded cheese, and lime wedge if desired.

# Expert Tips:

01 -
  • It comes together faster than you'd think, ready in under an hour even on a weeknight when your energy is running low.
  • The creamy base without heavy cream alone feels indulgent but stays lighter than you expect, making it perfect for serving to anyone watching what they eat.
  • Seasoning is balanced enough that even people hesitant about spice will enjoy it, yet it builds beautifully if you want to crank up the heat.
02 -
  • Don't skip rinsing the canned beans because excess sodium compounds with the salty broth and turns everything one-dimensional and thirst-inducing.
  • Cream cheese needs to be cubed and stirred constantly or it clumps into sad little pockets instead of dissolving smoothly into creaminess.
  • The chili thickens as it cools, so if you make it ahead, you might need to add a splash of broth when reheating to bring it back to the right consistency.
03 -
  • Toasting your dried spices in a dry pan for 30 seconds before adding them makes their flavor bloom and deepen, a small gesture that changes everything.
  • If you accidentally oversalt it, a peeled potato simmered in the pot absorbs excess salt, then you fish it out before serving, a fix that saves dinner.
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