White Chicken Chili (Printable)

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

# 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 pepper, seeded and diced
06 - 1 cup corn kernels
07 - 1 can (4 ounces) diced green chiles

→ Beans and 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 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, 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

# Step-by-Step:

01 - Heat olive oil in a large pot or Dutch oven over medium heat until shimmering.
02 - Add diced onion and jalapeño; sauté for 3 to 4 minutes until softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until aromatic.
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 mixture to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until chicken is cooked through.
06 - Remove cooked chicken from pot and shred using two forks. Return shredded chicken to pot.
07 - Stir in softened cream cheese and heavy cream; simmer for 5 minutes, stirring constantly until cream cheese is fully melted and chili reaches desired consistency.
08 - Taste and adjust seasoning with additional salt, pepper, or spices as needed.
09 - Ladle into bowls and top with fresh cilantro, green onions, shredded cheese, and lime wedges.

# Expert Advice:

01 -
  • It's ready in under an hour, which means weeknight dinner without the scramble.
  • The creamy broth tastes like you've been simmering it all day, but you absolutely haven't.
  • One pot means one cleanup, which honestly matters more than people admit.
02 -
  • Softening the cream cheese before adding it prevents those stubborn little lumps that won't dissolve no matter how much you stir.
  • Don't skip the step of draining and rinsing the canned beans, the starch they carry will make your broth cloudy.
  • The jalapeño is optional because some people genuinely don't want heat, and that's okay, the chili is delicious either way.
03 -
  • Use a large pot or Dutch oven because white chili simmers beautifully in something with heft and good heat distribution.
  • If you're cooking for people who love spice, let them customize their own bowl with jalapeños, cayenne, and hot sauce on the side rather than adding it to the whole pot.
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