Description
White Chicken Chili is a creamy, hearty, and flavorful dish made with tender chicken, white beans, green chilies, and savory spices. Perfect for cozy evenings or quick weeknight dinners, this versatile recipe is easy to customize and packed with protein.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts or thighs, shredded or diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon cayenne pepper (optional)
- 2 (4-ounce) cans diced green chilies
- 4 cups chicken broth
- 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
- 1 cup frozen or fresh corn
- 4 ounces cream cheese, softened
- ½ cup heavy cream or half-and-half
- Salt and pepper, to taste
- Juice of 1 lime
Optional Toppings:
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Fresh cilantro, chopped
- Sliced jalapeños
- Sour cream
- Tortilla chips
Instructions
- Prepare the Base:
Heat olive oil in a large pot or Dutch oven over medium heat. Sauté diced onion for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds. - Cook the Chicken:
Add chicken to the pot. Season with cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Cook for 5-6 minutes until lightly browned. - Build the Flavor:
Pour in chicken broth and add diced green chilies. Stir and bring to a simmer. - Add Beans and Corn:
Stir in white beans and corn. Let simmer for 15-20 minutes, allowing flavors to meld and chicken to cook through. - Make It Creamy:
Reduce heat to low. Stir in cream cheese until melted and incorporated. Add heavy cream or half-and-half, mixing until smooth. Season with salt and pepper to taste. - Finish with Lime:
Stir in lime juice. Let chili sit for a few minutes before serving. - Serve and Garnish:
Ladle into bowls. Garnish with desired toppings like shredded cheese, cilantro, jalapeños, sour cream, or tortilla chips.
Notes
- Storage:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Thaw in the fridge before reheating.
- Reheating:
Warm on the stovetop over medium heat or microwave in 1-minute increments, stirring in between. - Customizations:
- Use rotisserie chicken for a shortcut.
- For a dairy-free option, substitute cream cheese and heavy cream with coconut cream or cashew cream.
- Vegetarian? Replace chicken with sweet potatoes, tofu, or extra beans, and swap chicken broth with vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American, Tex-Mex
Keywords: White Chicken Chili Recipe Creamy Chicken Chili Easy Chili Recipe Gluten-Free Chili Quick Weeknight Dinner