White Chicken Chili Recipe
White Chicken Chili is a creamy, flavorful twist on traditional chili featuring shredded chicken, white beans, and green chilies. This comforting dish balances mild spice with a rich, creamy base made from cream cheese and heavy cream. Perfect for casual dinners or meal prep, it pairs well with cornbread, tortilla chips, or fresh salad sides.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Protein
- 2 cups cooked shredded chicken
Beans and Vegetables
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (4 oz) can diced green chilies
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
Dairy
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- Optional toppings: shredded cheese (Monterey Jack or Pepper Jack), fresh cilantro
Liquids and Seasonings
- 3 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Lime wedges, for serving
Instructions
- Cook the aromatics: In a large pot, sauté diced onions and minced garlic over medium heat until softened and fragrant, about 5 minutes.
- Add the base: Stir in the diced green chilies, ground cumin, dried oregano, salt, and pepper. Pour in the chicken broth and bring the mixture to a gentle simmer.
- Combine the ingredients: Add shredded chicken, white beans, and corn to the pot. Let the chili simmer uncovered for 15 to 20 minutes, stirring occasionally to let all the flavors meld together.
- Make it creamy: Reduce heat to low and stir in the softened cream cheese until fully melted and smooth. Pour in the heavy cream and stir until incorporated and warmed through. Adjust seasoning if needed.
- Garnish and serve: Ladle chili into bowls and top with shredded cheese, fresh cilantro, and a squeeze of lime juice. Serve immediately with your choice of sides like cornbread or tortilla chips.
Notes
- Use store-bought rotisserie chicken to save preparation time.
- For a thicker chili, blend a portion of the white beans before adding them to the pot.
- To increase heat, add diced jalapeños or cayenne pepper.
- For a dairy-free version, substitute cream cheese and heavy cream with coconut cream.
- Beans can be swapped with chickpeas or black beans for different textures and flavors.
- Vegetarian option: replace chicken with diced sweet potatoes or cauliflower and use vegetable broth.
- Cooked ground turkey or sausage can be added for extra protein and depth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop, adding chicken broth if chili thickens too much.
- Freeze leftovers for up to 3 months; thaw overnight in the refrigerator before reheating.
Keywords: white chicken chili, creamy chili, shredded chicken chili, easy chili recipe, comfort food, one pot chili
Find it online: https://tastybella.com/white-chicken-chili-recipe-2/
