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Easy White Chicken Chili

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This easy white chicken chili is a creamy, comforting one-pot wonder. Loaded with tender chicken, white beans, and green chiles, it's a protein-packed meal that comes together in under an hour with minimal cleanup.
Course Main Course
Cuisine American
Keyword creamy chicken chili, easy white chicken chili, one pot chicken chili, white chicken chili recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 420

Equipment

  • Large Dutch oven or heavy-bottomed pot (5-6 quart)
  • Wooden spoon or spatula
  • Chef's knife and cutting board
  • Measuring cups and spoons
  • Can opener

Ingredients

  • 1 tbsp neutral oil such as avocado or canola oil
  • 1 medium yellow onion diced
  • 2 jalapeños seeds removed for less heat, finely diced
  • 4 cloves garlic minced
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp ground coriander optional but recommended for depth
  • 2 4.5 oz cans diced green chiles mild or hot, do not drain
  • 3 15.5 oz cans cannellini beans or Great Northern beans, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 1 cup frozen corn no need to thaw
  • 8 oz block cream cheese cut into cubes, softened
  • salt and black pepper to taste

Instructions

  • Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and jalapeño. Cook, stirring occasionally, for 4-5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
  • Add the cubed chicken to the pot. Season with a big pinch of salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is mostly opaque on the outside. It does not need to be fully cooked through at this stage.
  • Stir in the cumin, oregano, and coriander. Cook for 1 minute to toast the spices. Add the undrained green chiles, drained beans, and chicken broth. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
  • Simmer uncovered for 15 minutes. Add the frozen corn and cubed cream cheese. Stir gently until the cream cheese is completely melted and incorporated into the broth, creating a creamy, luscious base. This should take about 5 minutes.
  • Taste and season generously with additional salt and pepper. For extra flavor, you can stir in a splash of fresh lime juice. Ladle into bowls and serve hot with your favorite toppings.

Notes

Chef's Tips:
• For a thicker chili, mash some of the beans against the side of the pot with your spoon before adding the cream cheese.
• Avoid boiling the soup after adding the cream cheese, as high heat can cause it to separate.
• Serve with warm tortillas or crusty bread for dipping.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) before consuming.
• Cool leftovers to room temperature within 2 hours before refrigerating.