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Bowl of creamy white chicken chili with white beans, corn and shredded chicken topped with cilantro and avocado

White Chicken Chili

A creamy, mildly spiced one-pot chili with shredded chicken, white beans, corn and green chiles, finished with cream cheese and lime.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chili
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can (4 oz) diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • 3 cups chicken broth
  • 2 cans (15 oz) white beans great northern or cannellini, drained and rinsed
  • 1 cup frozen corn
  • 3 cups shredded cooked chicken
  • 4 ounces cream cheese cubed and softened
  • 1 lime juiced
  • Salt and black pepper to taste
Toppings
  • Chopped cilantro, shredded Monterey Jack, avocado or tortilla chips optional

Method
 

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 4–5 minutes, until soft.
  2. Stir in the garlic, green chiles, cumin, oregano and chili powder and cook for 1 minute.
  3. Add the broth, beans and corn. Bring to a boil, then reduce the heat and simmer for 10 minutes.
  4. Mash about 1 cup of the beans against the side of the pot with a spoon to thicken the chili.
  5. Stir in the chicken and cream cheese. Simmer for 5 minutes, stirring, until the cream cheese melts into the broth.
  6. Stir in the lime juice and season with salt and pepper. Serve with your favorite toppings.

Notes

  • Starting with raw chicken? Add 1 pound of boneless, skinless chicken breasts with the broth and simmer for 15–18 minutes, until they reach 165°F. Shred and return to the pot.
  • No cream cheese? Stir in ½ cup of sour cream off the heat.
  • For more heat, add a diced jalapeño with the onion or a pinch of cayenne.
  • Slow cooker: add raw chicken and everything except the cream cheese and lime. Cook on low for 6–7 hours, shred the chicken, then stir in the cream cheese and lime.