The BEST White Chicken Chili Recipe
This White Chicken Chili recipe is a creamy, flavorful twist on traditional chili made with shredded chicken, white kidney beans, sweet corn, and green chiles. Simmered together with cream cheese and a blend of spices, it offers a comforting and mildly spicy dish perfect for weeknight dinners or casual gatherings. Serve with your favorite toppings like avocado, chips, lime wedges, salsa, cheese, or jalapenos for added texture and taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Broth
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
Vegetables and Beans
- 1 can white kidney beans, drained and rinsed (19 oz or 591 ml)
- 1 can sweet corn, drained (12 oz or 341 ml)
- 1 can green chiles (4 oz or 113 ml)
Spices and Seasonings
- 1 teaspoon green hot sauce
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
Dairy and Thickeners
- 4 ounces cream cheese, room temperature (125 g)
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
Serving Suggestions
- Chips
- Avocado
- Lime wedges
- Salsa
- Cheese
- Jalapenos
Instructions
- Simmer chicken: In a 3- to 4-quart Dutch oven or soup pot, add the chicken breasts and chicken broth. Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Cover and let simmer for 15 minutes until the chicken is cooked through, or until a meat thermometer inserted reads 165°F.
- Shred chicken: Remove the cooked chicken from the pot onto a large cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the broth.
- Add beans and vegetables: Stir in the drained white kidney beans, sweet corn, green chiles, green hot sauce, chili powder, onion powder, and salt. Mix everything well to combine.
- Add cream cheese: Cut the cream cheese into cubes and stir them into the pot. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally to allow the cream cheese to melt completely and create a creamy texture.
- Optional thickening: If you desire a thicker chili, mix cornstarch and water together in a small bowl until smooth, then stir this mixture into the simmering chili. Continue cooking for a few more minutes until the chili thickens to your liking.
- Serve: Ladle the chili into bowls and serve with your choice of toppings including chips, avocado slices, lime wedges, salsa, cheese, and jalapenos for extra flavor and texture.
Notes
- Low-sodium chicken broth helps control the saltiness, but adjust seasoning to taste.
- Shredding the chicken finely helps it absorb the flavors better.
- Using cream cheese creates a rich, creamy base without the heaviness of heavy cream.
- Cornstarch is optional; omit if you prefer a thinner chili.
- Customize your toppings to suit your taste preferences and dietary needs.
- Ensure chicken is cooked to 165°F for food safety.
Keywords: white chicken chili, creamy chicken chili, easy chicken chili, white bean chili, weeknight dinner, comfort food, chili recipe
Find it online: https://tastybella.com/the-best-white-chicken-chili-recipe/
