Creamy white chicken chili

Hearty, Comforting Chili with Shredded Chicken & White Beans

About This Dish

Creamy White Chicken Chili is a rich, satisfying twist on traditional red chili. Made with tender shredded chicken breasts, creamy white beans, mild green chilies, and aromatic spices, it is brought together in a velvet-smooth broth enriched with cream cheese and sour cream. Perfect for cozy weeknight dinners or game-day gatherings. Creamy white chicken chili

Ingredients

• 1½ lbs – boneless, skinless chicken breasts (or cooked shredded rotisserie chicken)
• 1 tbsp -olive oil
• 1 – medium yellow onion, diced
• 3 – cloves garlic, minced
• 2 cans (15 oz each) – Cannellini beans or Great Northern beans, rinsed and drained
• 2 cans (4.5 oz each) – diced green chilies
• 4 cups – low-sodium chicken broth
• 1 tbsp – ground cumin
• 1 tsp – chili powder
• 1 tsp – dried oregano
• ½ tsp – garlic powder
• ½ tsp – salt & freshly cracked black pepper (to taste)
• 4 oz – cream cheese, softened at room temperature
• ½ cup – sour cream
• 1 cup – frozen or fresh corn kernels (optional)
• Fresh lime juice & cilantro for finishing and garnish

Step-by-Step Instructions

1. Sauté Aromatics: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and garlic, sautéing for 4–5 minutes until soft and translucent.
2. Add Spices & Base: Stir in the ground cumin, chili powder, oregano, garlic powder, salt, and pepper. Sauté for 1 minute until fragrant. Add the diced green chilies, drained white beans, and chicken broth.
3. Cook Chicken: Nestle the raw chicken breasts directly into the broth mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
4. Shred Chicken: Transfer the chicken breasts to a cutting board and shred using two forks. Set aside.
5. Thicken & Creamify: Reduce heat to low. In a bowl, whisk the softened cream cheese and sour cream with a ladleful of hot chili broth until smooth. Stir this mixture into the pot along with corn (if using). For an extra thick texture, lightly mash half of the beans using a potato masher in the pot.
6. Combine & Finish: Return the shredded chicken to the pot. Stir well and simmer uncovered for 5 minutes until fully heated through. Remove from heat, stir in 1 tbsp fresh lime juice, and serve hot topped with cilantro, tortilla chips, shredded Monterey Jack, or sliced avocado.

Chef’s Tips for Success

• Prevent Cream Cheese Curdling: Ensure cream cheese is fully softened and temper it by mixing with hot broth in a separate bowl before stirring into the soup pot.
• Natural Thickening Trick: Pureeing or mashing 1/2 cup of the white beans creates a thick, luxurious chili body without needing heavy flour or cornstarch slurry.
• Rotisserie Shortcut: Save time by using 3 cups of pre-cooked shredded rotisserie chicken. Add it during the final 5 minutes of simmering.
• Storage & Reheating: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on low heat to prevent the dairy from separating (avoid boiling after adding dairy). Creamy white chicken chili

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