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Creamy white chicken chili with shredded chicken, white beans, corn, green chiles, avocado, cheese, and cilantro.

Creamy White Chicken Chili

Cozy white chicken chili made with tender shredded chicken, white beans, green chiles, corn, cream cheese, lime, and warm spices.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts or thighs
  • 2 15-ounce cans white beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 4-ounce can diced green chiles
  • 1 cup corn kernels
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon mild chili powder
  • 1/2 teaspoon smoked paprika optional
  • 4 ounces cream cheese softened
  • 1/2 cup heavy cream
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Fresh cilantro for serving, optional
  • Avocado shredded cheese, tortilla strips, jalapeño, or lime wedges, optional

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat.
  2. Add the diced onion and cook for 4–5 minutes until softened.
  3. Add the minced garlic and cook for 30–60 seconds until fragrant.
  4. Stir in the cumin, oregano, chili powder, smoked paprika, salt, and black pepper.
  5. Cook the spices for about 30 seconds.
  6. Pour in the chicken broth.
  7. Add the chicken and diced green chiles.
  8. Bring to a gentle boil, then reduce the heat and simmer partially covered for 15–20 minutes, or until the chicken reaches 165°F (74°C).
  9. Transfer the cooked chicken to a clean plate.
  10. Add the drained and rinsed white beans to the pot.
  11. Remove approximately 1 cup of beans and broth and mash until partially smooth.
  12. Return the mashed bean mixture to the pot.
  13. Shred the cooked chicken into irregular bite-size pieces.
  14. Return the shredded chicken to the pot.
  15. Stir in the corn.
  16. Reduce the heat to low and add the softened cream cheese in small pieces.
  17. Stir until the cream cheese is mostly melted.
  18. Pour in the heavy cream and stir gently.
  19. Simmer over low heat for 5–8 minutes, stirring occasionally. Do not boil aggressively.
  20. Stir in the fresh lime juice.
  21. Taste and adjust the seasoning.
  22. Add additional chicken broth if the chili is thicker than desired.
  23. Let the chili rest for 5 minutes.
  24. Serve warm with avocado, shredded cheese, cilantro, tortilla strips, jalapeño, or lime wedges if desired.

Notes

Mash approximately 1 cup of the beans and broth to naturally thicken the chili.
Use softened cream cheese so it melts smoothly into the broth.
Do not boil the chili aggressively after adding the dairy.
Fresh lime juice should be added near the end for the brightest flavor.
Rotisserie chicken can be substituted for raw chicken. Use about 3 cups shredded cooked chicken.
Cannellini beans or Great Northern beans both work well.
Add jalapeño or cayenne for additional heat.
The chili thickens as it sits, so add extra broth when reheating if needed.
Store refrigerated for up to 4 days.
For freezing, freeze the chili before adding the cream cheese and heavy cream.