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Creamy White Chicken Chili topped with avocado slices, tortilla chips, shredded cheese, cilantro, and lime.

White Chicken Chili

Creamy White Chicken Chili made with tender chicken breast, white beans, mild green chiles, corn, warm spices, and a touch of cream cheese. An easy one-pot dinner with a rich, velvety broth and bright lime finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 50 minutes
Servings 6 servings
Calories 364 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 cups low-sodium chicken broth
  • 1 1/2 pounds bonelessboneless, skinless chicken breasts skinless chicken breasts
  • 2 (15-ounce) cans 15-ounce cans Great Northern beans, drained and rinsed, dividedGreat Northern beans drained and rinsed, divided
  • 1 (4-ounce) can 4-ounce can diced green chiles, undraineddiced green chiles undrained
  • 1 cup frozen corn
  • 4 ounces cream cheese softened and cut into cubes
  • 2 tablespoons fresh lime juice

Instructions
 

  • Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
  • Add the minced garlic, cumin, oregano, coriander, kosher salt, black pepper, and cayenne pepper. Cook for about 30 seconds, stirring constantly, until fragrant.
  • Pour in the chicken broth. Add the chicken breasts, diced green chiles with their liquid, and one can of the drained and rinsed beans.
  • Bring the mixture to a gentle simmer. Partially cover the pot and cook for 15 to 18 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
  • While the chicken cooks, place the remaining can of drained beans in a bowl. Mash them with a fork or potato masher until mostly smooth.
  • Transfer the cooked chicken to a cutting board and shred it with two forks.
  • Return the shredded chicken to the pot. Stir in the mashed beans and frozen corn.
  • Reduce the heat to low. Add the softened cream cheese and stir gently for 3 to 5 minutes, until completely melted and the broth is smooth and creamy. Do not allow the chili to boil hard.
  • Remove the pot from the heat and stir in the fresh lime juice.
  • Let the White Chicken Chili stand for 5 minutes before serving. The broth should be creamy and lightly thickened, with tender shredded chicken and whole white beans throughout.

Notes

  • Keep the chili at a gentle simmer while the chicken cooks.
  • Chicken is done when the thickest portion reaches 165°F.
  • Mashing half of the beans thickens the broth without flour.
  • Softened cream cheese incorporates more smoothly than cold cream cheese.
  • Add the lime juice after removing the pot from the heat.
  • Great Northern beans are preferred, but cannellini beans can be substituted in the same quantity.
  • Refrigerate leftovers in an airtight container for up to 3 to 4 days.
  • Freeze cooled portions for up to 3 months.
  • Reheat gently and add a small splash of broth if the chili becomes too thick.

Nutrition

Serving: 1.5cupsCalories: 364kcalCarbohydrates: 27gProtein: 35gFat: 13gSaturated Fat: 5gCholesterol: 103mgSodium: 674mgFiber: 8gSugar: 5g
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