White Chicken Chili (Print Version)

Hearty chili with shredded chicken, white beans, corn, and cream in a flavorful broth. Gluten-free comfort food.

# What You'll Need:

→ Proteins

01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and diced
06 - 1 cup corn kernels, fresh or frozen
07 - 1 can (4 ounces) diced green chiles

→ Beans and Broth

08 - 2 cans (15 ounces each) white beans, cannellini or Great Northern, drained and rinsed
09 - 4 cups low-sodium chicken broth

→ Dairy

10 - 4 ounces cream cheese, softened and cubed
11 - 1/2 cup heavy cream or half-and-half

→ Spices and Seasonings

12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon chili powder
15 - 1/4 teaspoon cayenne pepper
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper

→ Garnishes

18 - Fresh cilantro, chopped
19 - Sliced green onions
20 - Shredded Monterey Jack or cheddar cheese
21 - Lime wedges

# How to Make It:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and jalapeño; sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken breasts, white beans, corn, green chiles, chicken broth, cumin, oregano, chili powder, cayenne, salt, and pepper. Stir to combine. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until chicken is cooked through.
04 - Remove chicken from pot and shred using two forks. Return shredded chicken to the pot.
05 - Stir in cream cheese and heavy cream; simmer for another 5 minutes, stirring until cream cheese is fully melted and chili reaches desired creaminess.
06 - Taste and adjust seasoning as needed. Serve hot, topped with cilantro, green onions, shredded cheese, and lime wedges.

# Additional Tips::

01 -
  • It comes together in less than an hour, which means you can have dinner on the table before anyone realizes they're hungry.
  • The creaminess sneaks up on you without feeling heavy, thanks to the balance of cream cheese and chicken broth.
  • It's naturally gluten-free and flexible enough to use whatever beans or vegetables you have on hand.
02 -
  • Don't skip draining and rinsing the beans, or your chili will be murky and weirdly thick instead of rich and creamy.
  • Cream cheese can break and separate if the heat is too high after you add it, so keep the simmer gentle once you introduce the dairy.
  • If you're using a rotisserie chicken, skip cooking the raw chicken and just shred and add it in the last step instead.
03 -
  • If you have access to white hominy, drain a can and add it along with the beans for extra richness and a subtle difference in texture.
  • Cubing the cream cheese before it goes into the hot chili is the secret to it melting smoothly instead of clumping into small rubbery bits.
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