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White Chicken Chili

White chicken chili with a creamy golden broth, tender shredded chicken, and white beans simmered with corn and green chiles. Finished with a sour cream swirl plus pepper jack, jalapeño, and cilantro.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and beans base
  • 1.5 lb chicken breast Cooked and shredded.
  • 2 can (15 oz) white beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 can (4 oz) diced green chiles
  • 1 onion Diced.
  • 4 clove garlic Minced.
  • 4 cup chicken broth
  • 8 oz cream cheese Cubed.
  • 1 cup heavy cream
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 0.5 tsp smoked paprika
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 1 sour cream For serving.
  • 1 oz pepper jack For serving, shredded.
  • 1 jalapeño For serving, sliced.
  • 1 cilantro For serving, chopped.
  • 1 lime For serving, wedges.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and spices
  1. Heat a large Dutch oven and sauté the onion for 4 minutes, stirring until softened and slightly translucent. Add the garlic plus cumin, chili powder, oregano, and smoked paprika, then cook for 2 minutes until fragrant and darker in color.
Simmer the chili
  1. Pour in the chicken broth, then add the white beans, corn, and diced green chiles, and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer.
  2. Stir in the cubed cream cheese until melted and the broth turns creamy and smooth.
  3. Add the shredded chicken and heavy cream, then simmer for 10 minutes, stirring occasionally, until hot and well combined.
Season and serve
  1. Season the chili with salt and pepper to taste. Serve hot with sour cream, pepper jack, jalapeño, cilantro, and lime.

Notes

Pro tip: keep the heat at a gentle simmer after melting the cream cheese so the broth stays silky. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove. Freezing is not recommended because the cream can sometimes break after thawing. Dietary swap: for a dairy-light version, use evaporated milk plus reduced-fat cream cheese, and add it off the boil to prevent curdling.