Creamy White Chicken Chili is a cozy fall dish made with tender chicken, white beans, green chiles, and warm spices in a rich, creamy broth. Additionally, it’s comforting, hearty, and ready in under an hour.
Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
2tbspExtra virgin olive oil
1Yellow onion (chopped)
3clovesGarlic (minced)
1Chicken breasts or thighs (boneless, skinless)
2tspGround cumin
1tspChili powder
½tspSmoked paprika
½tspDried oregano
½tspKosher salt
½tspBlack pepper
2cansDiced green chiles
4cupsChicken broth (low-sodium)
15ozWhite cannellini beans (drained)
1cupFrozen corn
4ozCream cheese (softened)
½cupHeavy cream
1Lime (juice)
Fresh cilantro (chopped) — for serving
Shredded Monterey Jack or Pepper Jack — for serving
1
Heat olive oil in a large pot over medium heat. Once it’s hot, add the onion and cook for 5 minutes until softened. After that, stir in the garlic and cook for 1 minute.
2
Next, add the chicken breasts. Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper, then stir to coat everything evenly.
3
Pour in the green chiles, chicken broth, beans, and corn. Bring the mixture to a boil; then reduce the heat and let it simmer for 15–20 minutes until the chicken is fully cooked.
4
When the chicken is done, remove it from the pot. Shred it with two forks and return it to the pot, stirring well.
5
Afterward, add the cream cheese and mix until completely melted. Then pour in the heavy cream and simmer for 5 minutes so the chili becomes thicker and creamier.
6
Finally, stir in the lime juice and adjust the seasoning to taste.
7
Serve the chili topped with shredded cheese, cilantro, and extra lime if desired.
Nutrition Facts
6 servings
Serving size
350
Amount per serving
Calories420
% Daily Value *
Total Fat24g31%
Total Carbohydrate22g8%
Protein28g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2tbspExtra virgin olive oil
1Yellow onion (chopped)
3clovesGarlic (minced)
1Chicken breasts or thighs (boneless, skinless)
2tspGround cumin
1tspChili powder
½tspSmoked paprika
½tspDried oregano
½tspKosher salt
½tspBlack pepper
2cansDiced green chiles
4cupsChicken broth (low-sodium)
15ozWhite cannellini beans (drained)
1cupFrozen corn
4ozCream cheese (softened)
½cupHeavy cream
1Lime (juice)
Fresh cilantro (chopped) — for serving
Shredded Monterey Jack or Pepper Jack — for serving
Directions
1
Heat olive oil in a large pot over medium heat. Once it’s hot, add the onion and cook for 5 minutes until softened. After that, stir in the garlic and cook for 1 minute.
2
Next, add the chicken breasts. Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper, then stir to coat everything evenly.
3
Pour in the green chiles, chicken broth, beans, and corn. Bring the mixture to a boil; then reduce the heat and let it simmer for 15–20 minutes until the chicken is fully cooked.
4
When the chicken is done, remove it from the pot. Shred it with two forks and return it to the pot, stirring well.
5
Afterward, add the cream cheese and mix until completely melted. Then pour in the heavy cream and simmer for 5 minutes so the chili becomes thicker and creamier.
6
Finally, stir in the lime juice and adjust the seasoning to taste.
7
Serve the chili topped with shredded cheese, cilantro, and extra lime if desired.
