Description

This creamy white chicken chili is a comforting and flavorful dish featuring tender shredded chicken, white beans, sweet corn, and a blend of spices in a rich, cheesy broth. Perfect for a cozy dinner, it combines the smoothness of cream cheese and Monterey Jack cheese to create a luscious chili with a mild heat that can be easily adjusted. Served with fresh garnishes and tortilla chips, it’s a crowd-pleaser that is both hearty and delicious.

Ingredients

Scale

Chicken and Base

1 lb boneless, skinless chicken breasts or thighs (cooked and shredded)
2 tbsp olive oil (for sautéing)
1 medium onion, chopped
2 cloves garlic, minced

Beans and Vegetables

2 cans (15 oz each) white beans (such as Great Northern or Cannellini), drained and rinsed
1 can (15 oz) sweet corn, drained
1 can (4 oz) diced green chilies

Liquids and Dairy

1 cup chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
1/2 cup cream cheese (softened)
1 cup shredded Monterey Jack cheese (or cheddar)

Seasonings and Garnish

1 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional for heat)
Fresh cilantro or green onions (for garnish, optional)
Tortilla chips (for serving, optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Chicken: If your chicken is not yet cooked, heat 1 tablespoon of olive oil in a large pot over medium heat. Season the chicken with salt and pepper and cook for about 6-7 minutes per side until browned and fully cooked. Remove from the pot and shred the chicken with two forks. Set aside.
Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion over medium heat for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the Ingredients: To the pot, add the drained white beans, sweet corn, diced green chilies, chicken broth, heavy cream, cumin, chili powder, paprika, salt, black pepper, and optional cayenne pepper. Stir well to combine all ingredients evenly.
Simmer the Chili: Bring the mixture to a gentle simmer over medium heat. Let it simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken slightly.
Add Cream Cheese and Chicken: Stir in the softened cream cheese until it melts completely into the chili base. Then add the shredded chicken and shredded Monterey Jack cheese. Stir until the cheese melts and the chili becomes creamy and smooth.
Taste and Adjust: Give the chili a taste and adjust seasonings as desired. Add more salt, pepper, or spices if you want to suit your flavor preference.
Serve: Ladle the creamy white chicken chili into bowls. Garnish with fresh cilantro or green onions if using. Serve alongside tortilla chips for added texture and crunch.

Notes

For a lighter version, substitute heavy cream with half-and-half or milk.
Use chicken breasts or thighs depending on preference; thighs provide more moisture and flavor.
If you want more spice, increase the cayenne pepper or add jalapeños.
Can use shredded rotisserie chicken for convenience.
Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
For a dairy-free version, omit cream cheese and substitute with coconut milk and dairy-free cheese alternatives.
To thicken chili further, simmer uncovered for a longer time or add a slurry of cornstarch and water.