White Chicken Chili Recipe

Introduction

White Chicken Chili is a creamy, comforting twist on traditional chili that combines tender chicken, white beans, and a subtle kick of green chilies. It’s a hearty and flavorful dish perfect for cool evenings or casual gatherings.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lb)
• 2 cups low-sodium chicken broth
• 1 can white kidney beans, drained and rinsed (19 oz or 591 ml)
• 1 can sweet corn, drained (12 oz or 341 ml)
• 1 can green chiles (4 oz or 113 ml)
• 1 teaspoon green hot sauce
• 1 teaspoon chili powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• 4 ounces cream cheese, room temperature (125 g)
• 1 tablespoon cornstarch (optional)
• 1 tablespoon water (optional)
• Chips, avocado, lime wedges, salsa, cheese, or jalapenos for serving

Instructions

1. Step 1: In a 3- to 4-quart Dutch oven or soup pot, combine the chicken breasts and chicken broth. Bring to a simmer over medium-high heat, then reduce to medium-low. Cover and simmer for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
2. Step 2: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot with the broth.
3. Step 3: Add the white kidney beans, sweet corn, green chiles, green hot sauce, chili powder, onion powder, and salt to the pot. Stir well to combine.
4. Step 4: Cube the cream cheese and stir it into the chili. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally until the cream cheese is fully melted.
5. Step 5: If you want a thicker chili, mix the cornstarch and water in a small bowl until smooth, then stir it into the chili. Simmer for a few more minutes until thickened.
6. Step 6: Serve hot topped with your favorite chips, avocado slices, lime wedges, salsa, cheese, or jalapenos for extra flavor and texture.

Tips & Variations

• Use rotisserie chicken instead of cooking breasts to save time and add extra flavor.
• For a milder chili, reduce or omit the green hot sauce and green chiles.
• Swap the white kidney beans for cannellini or great Northern beans if preferred.
• Adding a squeeze of fresh lime juice just before serving brightens the flavors.
• For a dairy-free version, substitute the cream cheese with a non-dairy alternative or omit it altogether.

Storage

Store the chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the chili for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but ensure they are fully thawed before cooking to ensure even cooking and proper shredding.

How spicy is this white chicken chili?

The recipe has a mild to moderate spice level, thanks to the green chiles and hot sauce. You can adjust the heat by adding more or less hot sauce or choosing milder chiles.

White Chicken Chili Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

This White Chicken Chili is a creamy, comforting soup made with tender shredded chicken, white kidney beans, sweet corn, and green chiles, flavored with chili powder and a touch of hot sauce. The addition of cream cheese gives it a rich and smooth texture, perfect for a cozy meal. Serve it with your favorite toppings like chips, avocado, lime wedges, salsa, cheese, or jalapenos to customize each bowl.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 boneless, skinless chicken breasts (about 2 lb)
• 2 cups low-sodium chicken broth
• 1 can white kidney beans, drained and rinsed (19 oz or 591 ml)
• 1 can sweet corn, drained (12 oz or 341 ml)
• 1 can green chiles (4 oz or 113 ml)
• 1 teaspoon green hot sauce
• 1 teaspoon chili powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• 4 ounces cream cheese, room temperature (125 g)

Optional Thickener

• 1 tablespoon cornstarch
• 1 tablespoon water

For Serving

• Chips
• Avocado slices
• Lime wedges
• Salsa
• Cheese
• Jalapenos

Instructions

1. Simmer the chicken: In a 3- to 4-quart Dutch oven or soup pot, add the chicken breasts and chicken broth. Bring to a simmer over medium-high heat, then lower the heat to medium-low, cover the pot, and let it simmer gently for 15 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
2. Shred the chicken: Remove the chicken breasts from the pot and place them on a large cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the broth.
3. Add vegetables and spices: Stir in the drained white kidney beans, sweet corn, green chiles, green hot sauce, chili powder, onion powder, and salt. Mix thoroughly to combine all ingredients.
4. Melt in the cream cheese: Cut the cream cheese into cubes and add them to the pot. Cover and simmer on medium-low heat for 10 minutes, stirring occasionally to help the cream cheese melt and create a creamy base for the chili.
5. Optional thickening step: In a small bowl, whisk together the cornstarch and water until smooth. Add this mixture to the simmering chili to thicken it further if desired. Stir well and cook for an additional few minutes.
6. Serve and garnish: Ladle the chili into bowls and serve hot, garnished with your favorite toppings such as extra hot sauce, chips, avocado slices, lime wedges, salsa, cheese, or jalapenos.

Notes

• To save time, you can use pre-cooked rotisserie chicken shredded instead of cooking the chicken breasts yourself.
• If you prefer a spicier chili, add more hot sauce or diced fresh jalapenos.
• The cornstarch and water mixture is optional but helps achieve a thicker chili consistency if desired.
• You can substitute cream cheese with sour cream for a slightly tangier taste.
• For a dairy-free option, omit the cream cheese and finish with a dollop of coconut yogurt or avocado.

Keywords: white chicken chili, creamy chicken chili, easy chicken chili, healthy chicken chili, comfort food soup