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Close-up of white chicken chili showing shredded chicken, white beans, and creamy broth with cilantro and jalapeño garnish — white chicken chili recipe card
Abdul Rehman

White Chicken Chili Recipe (Creamy, 45-Minute Dinner)

A thick, creamy white chicken chili made with shredded chicken simmered directly in a seasoned broth, cannellini beans, diced green chiles, and cream cheese stirred in at the end. Ready in one pot in 45 minutes with no slow cooker required.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American (Tex-Mex)
Calories: 410
Ingredients Method

Ingredients
  

For the Chili:
  • 1½ lbs boneless, skinless chicken breasts ​
  • 2 tbsp olive oil ​
  • 1 medium ​ yellow onion, finely diced ​
  • 4 ​ garlic cloves, minced ​
  • 2 cans (4 oz each) ​ diced green chiles ​
  • 1 tsp ground cumin ​
  • 1 tsp dried oregano ​
  • ½ tsp smoked paprika ​
  • ¼ tsp cayenne pepper (optional) ​
  • 2 cans (15 oz each) ​ cannellini beans, drained and rinsed ​
  • 4 cups low-sodium chicken broth ​
  • 4 oz full-fat cream cheese, softened and cubed ​
  • ½ cup sour cream ​
  • 1 cup frozen corn (or one 15 oz can, drained) ​
  • ​ ​ Juice of 1 lime ​
  • ​ ​ Salt and black pepper to taste ​
For Toppings (Optional):
  • ​ ​ Shredded Monterey Jack cheese ​
  • ​ ​ Sliced jalapeño ​
  • ​ ​ Fresh cilantro ​
  • ​ ​ Sliced avocado ​
  • ​ ​ Tortilla chips ​
  • ​ ​ Extra sour cream ​
  • ​ ​ Lime wedges ​

Method
 

  1. Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook 5 to 6 minutes until soft and translucent.
  2. Add garlic, cumin, oregano, smoked paprika, and cayenne. Stir for 60 seconds until fragrant.
  3. Stir in green chiles. Lay raw chicken breasts flat in the pot in a single layer.
  4. Pour in chicken broth. Bring to a boil, then reduce to a steady simmer. Cover and cook 20 to 22 minutes until chicken reaches 75°C (165°F) internally.
  5. Remove chicken to a cutting board, shred with two forks, and return to the pot.
  6. Add cannellini beans and corn. Simmer on medium-low, uncovered, for 5 minutes.
  7. Remove from heat. Stir in cream cheese cubes until fully melted. Add sour cream and stir until smooth.
  8. Squeeze in lime juice. Season with salt and pepper to taste. Serve immediately with toppings.