White Chicken Chili
This white chicken chili is creamy, comforting, and packed with bold flavor. Made in one pot with tender chicken, white beans, green chiles, and warm spices, it’s rich without being heavy and perfect for weeknights, game day, or meal prep. Easy to customize and even better the next day.
Ingredients
- Chili Base
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Protein & Pantry Staples
- 1½ lbs boneless skinless chicken breasts or thighs, diced
- 4 cups chicken broth low sodium
- 1 can 4 oz diced green chiles
- 2 cans 15 oz each white beans (cannellini or great northern), rinsed and drained
- 1 cup corn optional
- Creamy Finish
- 4 oz cream cheese cubed
- ½ cup sour cream or heavy cream
- Juice of 1 lime
- Optional Toppings
- Shredded Monterey Jack or pepper jack cheese
- Avocado slices
- Fresh cilantro
- Tortilla chips or strips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook 4–5 minutes until softened.
- Stir in garlic, cumin, chili powder, and oregano. Cook 30 seconds until fragrant.
- Add chicken, season lightly with salt and pepper, and cook until lightly browned.
- Pour in chicken broth and add green chiles.
- Bring to a gentle boil, then reduce heat and simmer 15–18 minutes until chicken is cooked through.
- Stir in white beans and corn if using.
- Lower heat and add cream cheese, stirring until fully melted and smooth.
- Stir in sour cream (or cream) and lime juice.
- Remove from heat and let rest 5 minutes. Taste and adjust seasoning before serving.
Notes
- Keep heat low after adding dairy to prevent curdling.
- Lime juice is essential—it brightens and balances the creaminess.
- Chili thickens as it sits; add broth when reheating if needed.