Creamy White Chicken Chili

Creamy, cozy, and packed with flavor! It’s the kind of dinner you’ll want on repeat all throughout winter.

WHY YOU’LL LOVE THIS RECIPE

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It comes together in one pot, uses simple ingredients, and has just enough creaminess without feeling overly heavy. Top each bowl with shredded cheese, avocado, cilantro, or crunchy tortilla chips for an easy weeknight dinner the whole family will love.

TIPS & SUBSTITUTIONS

Use rotisserie chicken

For an even faster dinner, replace the raw chicken breasts with about 3 cups of shredded cooked rotisserie chicken. Add it toward the end of cooking so it doesn’t become dry.

Make it thicker

Mash some of the beans before adding the cream cheese. You can also use an immersion blender to briefly blend a small portion of the chili directly into the pot.

Make it thinner

Add additional chicken broth, ½ cup at a time, until you reach your preferred consistency

Lighten it up

Use reduced-fat cream cheese and plain Greek yogurt instead of sour cream.

Make it dairy-free

Leave out the cream cheese and sour cream. Mash or blend additional white beans to give the chili a naturally creamy consistency.

FAQ

• What kind of beans are best for White Chicken Chili?

  Cannellini or Great Northern beans are my favorites. Cannellini beans have an especially soft and creamy texture, while Great Northern beans are slightly firmer. Navy beans also work in a pinch.

• Can I make White Chicken Chili in a slow cooker?

  Yes. Add the chicken, onion, garlic, beans, green chiles, corn, broth, and seasonings to your slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, or until the chicken is fully cooked.

  Remove and shred the chicken, then return it to the slow cooker. Stir in the cream cheese until melted. Finish with sour cream and lime juice just before serving.

• How long does White Chicken Chili last in the refrigerator?

  Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop over medium-low heat or microwave individual portions until hot.

• Can I freeze White Chicken Chili?

  Yes, although dairy based chili can occasionally change texture after freezing. For best results, freeze the chili before adding the cream cheese and sour cream.

  Cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator, reheat on the stove, and then stir in the dairy ingredients.

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 pound boneless, skinless chicken breasts

• 2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed

• 1 can (4 ounces) diced green chiles

• 1 cup frozen or canned corn, drained if canned

• 4 cups low-sodium chicken broth

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon dried oregano

• ½ teaspoon smoked paprika

• ½ teaspoon salt, plus more to taste

• ¼ teaspoon black pepper

• ¼ teaspoon cayenne pepper, optional

• 4 ounces cream cheese, softened and cubed

• ½ cup sour cream

• Juice of 1 lime

Instructions

1. Sauté the aromatics

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.

   Add the garlic and cook for about 30 seconds, just until fragrant.

2. Build the chili

   Layer the chicken breasts on the bottom of the pot. Add the white beans, green chiles, corn, chicken broth, cumin, chili powder, oregano, smoked paprika, salt, black pepper, and cayenne pepper.

   Stir everything together and bring the mixture to a gentle boil.

3. Cook the chicken

   Reduce the heat to medium-low, cover, and simmer for approximately 20-25 minutes, or until the chicken is cooked through.

   Remove the chicken breasts from the pot and shred them using two forks.

4. Make it creamy

   For a thicker chili, scoop about 1 cup of the beans and broth into a bowl. Mash the beans with a fork, then stir them back into the pot.

   Return the shredded chicken to the chili.

   Add the softened cream cheese and stir over low heat until completely melted and incorporated.

5. Finish the chili

   Remove the pot from the heat and stir in the sour cream and fresh lime juice.

   Taste and adjust the salt, pepper, or cayenne as needed.

6. Serve

   Ladle the chili into bowls and pile on your favorite toppings. Serve immediately with tortilla chips, cornbread, or warm crusty bread.

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NUTRITION FACTS

Calories 430kcal
Protein 36g
Carbs 39g
Fat 15g
Fiber 8g
Sugar 5g

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