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White Chicken Chili Recipe

This creamy, comforting white chicken chili is packed with tender chicken, white beans, and green chiles in a rich, flavorful broth. It’s hearty, cozy, and foolproof, perfect for weeknights, potlucks, or chilly evenings. Servings:
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper optional, for extra heat
  • 2 4-ounce cans diced green chiles (mild or hot)
  • 2 15-ounce cans great northern beans, drained and rinsed
  • 2 cups cooked shredded chicken rotisserie works perfectly
  • 2 cups low-sodium chicken broth
  • 1 cup frozen or canned corn drained if canned
  • 4 ounces cream cheese softened and cubed
  • ½ cup sour cream
  • ½ cup shredded Monterey Jack cheese plus more for topping
  • Juice of 1 lime
  • Salt and pepper to taste
  • Optional Toppings:
  • Sliced avocado chopped cilantro, extra cheese, tortilla strips, lime wedges, or a dollop of sour cream.

Method
 

  1. Sauté the aromatics.
  2. Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent. Stir in garlic, cumin, chili powder, paprika, and cayenne, cooking for another 30 seconds until fragrant.
  3. Add the main ingredients.
  4. Stir in the green chiles, white beans, chicken, and corn. Pour in the chicken broth and season lightly with salt and pepper. Stir well to combine.
  5. Simmer to blend the flavors.
  6. Bring the mixture to a gentle boil, then reduce heat to low. Cover and let it simmer for about 20 minutes. The beans will begin to break down slightly, giving the chili its signature creamy texture.
  7. Add the creamy elements.
  8. Stir in cream cheese cubes until melted and fully incorporated. Then add sour cream and shredded cheese, stirring gently until the chili becomes smooth and creamy. If it feels too thick, add a splash of broth to loosen it up.
  9. Finish with lime juice.
  10. Just before serving, stir in the juice of one lime for brightness. Taste and adjust seasoning if needed.
  11. Serve and enjoy.
  12. Ladle into bowls and top with your favorite garnishes. A sprinkle of cilantro and a few crunchy tortilla strips take it over the top.