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Creamy White Chicken Chili

Creamy white chicken chili recipe in a rustic bowl with beans
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This cozy one-pot chili features tender shredded chicken and creamy cannellini beans in a velvety, lightly spiced broth. It is a simple, comforting meal perfect for weeknights or gatherings.

Ingredients

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  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion, diced
  • 3-4 cloves garlic, minced
  • 1 (4 oz) can diced green chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 4 cups (32 oz) low-sodium chicken broth
  • 2 (15.5 oz) cans cannellini beans, drained and rinsed
  • 1 (15.5 oz) can great northern beans or navy beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 (8 oz) block cream cheese, softened and cubed
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
  • 1/2 cup sour cream or plain Greek yogurt
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a large Dutch oven or pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, green chiles, cumin, oregano, and cayenne. Cook for 1 minute until fragrant.
  2. Add the whole chicken to the pot. Pour in chicken broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook until chicken is done, 15-20 minutes.
  3. Remove chicken to a plate and shred with two forks. While chicken rests, use a potato masher to gently mash about one-third of the beans in the pot to thicken the broth.
  4. Return shredded chicken to the pot. Stir in remaining whole beans and frozen corn. Bring back to a simmer.
  5. Reduce heat to low. Add cubed cream cheese and shredded cheese, stirring constantly until melted and smooth.
  6. Remove pot from heat. Stir in sour cream or Greek yogurt. Season generously with salt and black pepper. Let rest for 5-10 minutes before serving.

Notes

For a slow cooker version, add all ingredients except cream cheese, shredded cheese, and sour cream. Cook on low 6-8 hours. Shred chicken, then stir in dairy until melted. Always add sour cream off the heat to prevent curdling.

Nutrition

Find it online: https://www.homestyletable.com/creamy-white-chicken-chili-3/