Description
Warm up with this creamy white chicken chili recipe! Made with tender chicken, white beans, green chilies, and a rich, cheesy broth, it’s the ultimate comfort food that’s quick, hearty, and perfect for family dinners.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (4 oz) green chilies
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 4 oz cream cheese, softened
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese (or Pepper Jack for heat)
- Garnishes: fresh cilantro, lime wedges, avocado, tortilla strips
Instructions
- Cook Chicken: In a large pot or Dutch oven, combine chicken, broth, beans, chilies, corn, onion, garlic, and spices. Bring to a boil, then reduce heat and simmer for 20–25 minutes until chicken is fully cooked.
- Shred Chicken: Remove chicken from the pot, shred with two forks, and return to the chili.
- Make It Creamy: Stir in cream cheese, sour cream, and shredded cheese until melted and smooth.
- Simmer: Let chili cook for another 10 minutes, stirring occasionally, until thick and creamy.
- Serve: Ladle into bowls and top with your favorite garnishes like cilantro, lime, or tortilla strips.
Notes
- Use rotisserie chicken for a faster version.
- For a spicier chili, add jalapeños or use Pepper Jack cheese.
- Mash some beans before adding for a thicker texture.
- This chili tastes even better the next day, so make extra!
- Prep Time: 10 minutes
- Cook Time: 30 minutes