Description
This creamy white chicken chili is a comforting, one-pot wonder packed with tender chicken, hearty beans, and a savory, spiced broth that I’ve perfected over the last 10 years to guarantee cozy, delicious results every time. It’s a simple, flavor-packed meal that feels like a hug in a bowl, perfect for busy weeknights or lazy Sundays.
Ingredients
1 lb boneless skinless chicken breasts, trimmed of excess fat
1 yellow onion, diced
2 cloves garlic, minced
24 oz. low-sodium chicken broth
2 (15oz) cans Great Northern beans, drained and rinsed
2 (4oz) cans diced green chiles
1 (15oz) can whole kernel corn, drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro, chopped
4 oz cream cheese, softened
1/4 cup half and half
Instructions
Sauté the Aromatics: Heat a little olive oil in your Dutch oven over medium-high heat. Add the diced onion and cook for 5-7 minutes, until it’s soft and translucent. Then, toss in the minced garlic and cook for just another minute until you can smell that amazing aroma.
Combine the Ingredients: Add the chicken breasts to the pot, followed by the salt, pepper, cumin, oregano, chili powder, and cayenne. Give it a quick stir to coat the chicken.
Pour and Simmer: Pour in the chicken broth, then add the drained and rinsed beans, green chiles, and corn. Stir everything together, bring the mixture to a low boil, then reduce the heat to a gentle simmer.
Cook the Chicken: Let the chili simmer for 20-25 minutes, or until the chicken is cooked through and tender. You’ll know it’s done when it shreds easily.
Shred the Chicken: Carefully remove the chicken breasts from the pot and place them in a bowl. Use two forks (or a hand mixer for a super-fast trick!) to shred the meat. Once shredded, return it to the pot.
Make It Creamy: Add the softened cream cheese and half-and-half to the chili. Stir continuously until the cream cheese melts completely and the chili becomes wonderfully creamy and slightly thickened. This usually takes about 5 minutes.
Finish and Serve: Stir in the chopped fresh cilantro, give it one last taste, and adjust seasonings if needed. Ladle your beautiful white chicken chili into bowls and pile on your favorite toppings!
Notes
Don’t Skip Softening the Cream Cheese: This is a game-changer for a smooth, non-clumpy broth. Just leave it on the counter while you prep your other ingredients.
Rotisserie Chicken Shortcut: On busy nights, use 3 cups of shredded rotisserie chicken. Just add it in at the end with the cream cheese.
Bloom Your Spices: For an extra layer of flavor, add your spices to the pot with the onions for about 30 seconds before adding the liquid. This little trick toasts them and really wakes them up.
Thicken it Your Way: If you want your chili even thicker, scoop out about a half-cup of beans, mash them with a fork until they form a paste, and stir them back into the pot.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 115 mg
Keywords: white chicken chili, creamy chicken chili, easy chili recipe, one pot dinner, game day food