Description
This creamy white chicken chili is a comforting, flavorful dish perfect for a cozy meal. Made with tender shredded chicken, white beans, sweet corn, and a creamy blend of cheeses and spices, it offers a delicious twist on traditional chili. The recipe balances savory and mildly spicy flavors, making it a crowd-pleaser suitable for family dinners or gatherings.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs (cooked and shredded)
- 2 tbsp olive oil (for sautéing)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (15 oz each) white beans (Great Northern or Cannellini), drained and rinsed
- 1 can (15 oz) sweet corn, drained
- 1 can (4 oz) diced green chilies
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional for heat)
- 1/2 cup cream cheese (softened)
- 1 cup shredded Monterey Jack cheese (or cheddar)
- Fresh cilantro or green onions (for garnish, optional)
- Tortilla chips (for serving, optional)
Instructions
- Cook the Chicken: If you haven’t cooked the chicken yet, heat 1 tbsp of olive oil in a large pot over medium heat. Season the chicken with a pinch of salt and pepper. Cook the chicken until browned on both sides and fully cooked through, about 6-7 minutes per side. Remove the chicken from the pot and shred it using two forks. Set aside.
- Sauté the Vegetables: In the same pot, heat the remaining 1 tbsp of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Ingredients: Add the drained and rinsed white beans, sweet corn, diced green chilies, chicken broth, heavy cream, ground cumin, chili powder, paprika, salt, black pepper, and cayenne pepper if using, into the pot. Stir everything together to combine well.
- Simmer the Chili: Bring the chili to a simmer over medium heat. Let it simmer for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the mixture to thicken slightly.
- Add Cream Cheese and Chicken: Add the softened cream cheese and stir until it melts and incorporates into the chili base. Then add the shredded chicken and shredded Monterey Jack cheese. Stir until the cheese is melted and the chili becomes creamy and well combined.
- Taste and Adjust: Taste the chili and adjust seasonings as desired. You can add more salt, pepper, or spices to suit your preference.
- Serve: Ladle the creamy white chicken chili into bowls. Garnish with fresh cilantro or green onions if desired, and serve with tortilla chips on the side for added crunch.
Notes
- For a lighter version, you can substitute heavy cream with half-and-half.
- Adjust the cayenne pepper according to your heat preference or omit for a milder chili.
- Use shredded cheddar cheese as an alternative to Monterey Jack for a sharper flavor.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stove.
- This chili can be made ahead and refrigerated to enhance the flavors.
