Description

This creamy White Chicken Chili is the ultimate comfort dish, perfect for chilly evenings or festive gatherings. With a rich white broth made from cream cheese and seasoned to perfection, each bowl is filled with tender chicken, flavorful beans, and just the right amount of spice. Simple to prepare on the stovetop or in a slow cooker, this chili is not only delicious but also versatile — you can easily customize toppings to suit your taste. Serve it with lime wedges, creamy avocado, or crunchy tortilla strips for an unforgettable meal that everyone will love.

Ingredients

Scale

1 tablespoon chili powder
1 yellow onion (diced)
4 cloves garlic (minced)
6 cups chicken broth
8 oz cream cheese (softened)
1 ½ lbs. bone-in skinless chicken breast
2 (15.5 oz.) cans cannellini beans (drained)
1 (15.25 oz.) can whole kernel sweet corn (drained; can sub frozen corn)
3 tablespoons butter
1 large jalapeno pepper (seeded and diced)
3 tablespoons flour
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon mustard powder
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
1 pinch red pepper flakes
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce (substitute with vinegar if desired)
Lime wedges for serving
Diced avocado for serving
Sour cream for serving
Tortilla strips or Fritos for serving
Monterey or Pepper Jack cheese for serving

Instructions

Combine all seasonings in a small bowl and set aside.
Melt the butter in a large pot over medium heat. Add the diced onions and jalapeno pepper; cook for about 5 minutes. Stir in minced garlic; cook for an additional minute until fragrant.
Add flour to the pot and toss to coat vegetables evenly. Cook for about 2 minutes until raw flour smell disappears.
Slowly add chicken broth, pouring in small splashes while stirring continuously to avoid lumps. Repeat with half and half until fully incorporated.
(Optional) Reserve 1 heaping cup of drained beans; blend with ½ cup broth until smooth and add back to the soup along with remaining whole beans to enhance thickness.
Add all seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring mixture to a boil; let boil gently for about 15 minutes uncovered. Reduce heat to simmer afterward.
Season chicken with salt/pepper and add chicken and corn into the pot; simmer gently uncovered for about 15-20 minutes. Stir occasionally to lift any beans settled at the bottom.
Remove cooked chicken from pot and shred it once it’s cooked through using two forks. Return shredded chicken back into the pot.
Reduce heat to low and stir in softened cream cheese continuously until fully melted into the chili.
Taste your chili and adjust seasonings as necessary before serving. Serve hot with lime wedges, avocado, sour cream, tortilla strips, Fritos, or shredded cheese on top!

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Stovetop/Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 25g
Cholesterol: 70mg

Keywords: For added thickness, blend some of the beans with broth before adding them back into the chili. Adjust spice levels by varying jalapeno or cayenne pepper amounts.