White Chicken Chili Recipe
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.
- 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
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
- 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).
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://nataliereeve.com/white-chicken-chili-recipe/
