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Creamy White Chicken Chili – Easy Family Favorite

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This creamy white chicken chili is a budget-friendly, one-pot wonder that comes together in under an hour. Made with simple ingredients like cream cheese, cannellini beans, and tender chicken, it’s a comforting and crowd-pleasing meal perfect for busy weeknights or potlucks.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 medium breasts)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (15 oz) white corn, drained
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cubed
  • 1 cup shredded Monterey Jack cheese
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Tortilla strips or crushed tortilla chips (for garnish)
  • Lime wedges (for garnish)
  • Sour cream (for garnish)

Instructions

  1. Sauté the aromatics: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
  2. Bloom the spices: Sprinkle the cumin, oregano, chili powder, smoked paprika, salt, and pepper over the onions. Stir constantly for about 30 seconds until the spices become fragrant.
  3. Add the liquid and chicken: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Nestle the chicken breasts into the liquid, ensuring they are mostly submerged.
  4. Simmer the chicken: Bring the broth to a gentle boil, then reduce the heat to low, cover, and let it simmer for 18-20 minutes until the chicken reaches 165°F internally and shreds easily.
  5. Shred the chicken: Transfer the cooked chicken to a cutting board. Let it rest for 2-3 minutes, then shred with two forks.
  6. Add the beans, corn, and green chiles: Stir in the drained cannellini beans, white corn, and diced green chiles. Let everything come back to a gentle simmer for 2-3 minutes.
  7. Incorporate the cream cheese: Reduce the heat to low. Add the cubed cream cheese one piece at a time, stirring gently after each addition until fully melted and smooth.
  8. Add the shredded chicken back: Return the shredded chicken to the pot and stir to combine. Let it simmer on low for 5 minutes.
  9. Melt in the cheese: Sprinkle the shredded Monterey Jack cheese over the top and stir until fully incorporated. Taste and adjust seasoning as needed.
  10. Serve and garnish: Ladle the chili into bowls and top with your favorite garnishes such as fresh cilantro, diced avocado, tortilla strips, lime wedges, and sour cream.

Notes

For best results, don’t skip blooming the spices. When adding cream cheese, keep the heat on low to prevent separation. Shred chicken while still warm for easier handling. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months. For a thicker chili, mash half a can of beans before adding or let simmer uncovered for extra 10-15 minutes.

Nutrition

Keywords: creamy white chicken chili, easy chicken chili, white chili, one-pot chili, family dinner, comfort food, gluten-free chili

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