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White Chicken Chili

Creamy white chicken chili with shredded chicken beans and avocado garnish

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A creamy, comforting chili with tender chicken, mild green chiles, and white beans. It’s a soul-warming, one-pot meal that’s both nourishing and easy to make, perfect for a cozy family dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (4 oz) can diced green chiles, mild
  • 1 teaspoon ground cumin
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon ground coriander, optional
  • 3 cups low sodium chicken broth
  • 2 (15 oz) cans Great Northern beans or cannellini beans, drained and rinsed
  • 1 (15 oz) can corn, drained, or 1.5 cups frozen corn
  • 1 (8 oz) block cream cheese, softened and cubed
  • 0.5 cup sour cream, plus more for serving
  • Salt and freshly ground black pepper to taste
  • For serving: fresh cilantro, shredded Monterey Jack cheese, diced avocado, lime wedges, tortilla chips

Instructions

  1. Heat oil in a large Dutch oven over medium high heat. Season chicken with salt and pepper. Cook chicken for 5 to 7 minutes per side until golden and cooked through. Transfer to a plate, let rest 5 minutes, then shred with two forks.
  2. In the same pot, add diced onion. Cook 4 to 5 minutes until softened. Add garlic, green chiles, cumin, oregano, and coriander. Cook 1 minute until fragrant.
  3. Pour in chicken broth, scraping up browned bits from the pot bottom. Add drained beans and corn. Bring to a gentle simmer.
  4. Reduce heat to medium low. Add cubed cream cheese and sour cream. Stir continuously until cream cheese is fully melted and the soup is smooth and creamy.
  5. Stir the shredded chicken back into the pot. Simmer gently for 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.
  6. Ladle into bowls and top with desired toppings like cheese, cilantro, avocado, sour cream, and a squeeze of lime. Serve with tortilla chips.

Notes

For a shortcut, use 3 cups shredded rotisserie chicken added in the last 10 minutes of simmering. For a dairy free version, blend 1 cup soaked raw cashews with 1 cup broth until smooth and stir in instead of cream cheese and sour cream. Do not boil after adding dairy to prevent separation.

Nutrition