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White Chicken Chili

White chicken chili with a creamy, golden broth made by melting cream cheese into simmering chicken and beans. Tender shredded chicken, white beans, corn, and green chiles simmer together for a thick, comforting pot of chili topped with sour cream and pepper jack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken base
  • 1.5 lb chicken breast Cooked and shredded.
  • 2 can (15 oz) white beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 can (4 oz) diced green chiles
  • 1 onion Diced.
  • 4 cloves garlic Minced.
  • 4 cup chicken broth
  • 8 oz cream cheese Cubed.
  • 1 cup heavy cream
Seasonings
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 0.5 tsp smoked paprika
  • 1 salt To taste.
  • 1 pepper To taste.
Serving toppings
  • 1 sour cream
  • 1 oz pepper jack Shredded.
  • 1 cilantro Chopped.
  • 1 jalapeño Sliced.
  • 1 lime Wedges for serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and spices
  1. Heat a large pot and sauté the onion for 4 minutes, until softened. Add the garlic, cumin, chili powder, oregano, and smoked paprika and cook for 2 minutes, stirring until fragrant.
Simmer the chili
  1. Add the chicken broth, white beans, corn, and diced green chiles, then bring to a boil. Reduce the heat and stir in the cream cheese until fully melted into a creamy base.
  2. Stir in the shredded chicken and heavy cream. Simmer for 10 minutes, stirring occasionally, until the chili is thick and heated through.
Season and serve
  1. Season with salt and pepper to taste. Serve immediately with sour cream, pepper jack, jalapeño, cilantro, and lime.

Notes

Pro tip: shred the cooked chicken while it’s warm so it breaks into tender strands that distribute evenly. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave until hot. Freezing is not ideal because the cream cheese can change texture, but it will still be safe to eat. For a dairy-reduced swap, use reduced-fat cream cheese and light cream (texture may be slightly thinner).