White Chicken Chili Recipe
This hearty White Chicken Chili is made with simple ingredients like canned white beans, juicy chicken, and sweet corn in a rich and creamy broth. Both satisfying and delicious, it’s easy to make any night of the week.
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 2 medium onions diced
- 2 jalapeños seeded and diced (optional)
- 5 cloves garlic minced
- 1 (4 ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 4 cups low-sodium chicken broth plus more if needed
- 2 pounds boneless skinless chicken breasts
- 2 (15 ounce) cans white cannellini beans
- 1½ cups frozen corn
- 8 ounce cream cheese cut into cubes and brought to room temperature
- 1 lime juiced
- For serving chopped fresh cilantro, sour cream, Monterey Jack cheese, avocado, fresh lime juice, hot sauce, crushed tortilla chips
Instructions
- Heat the olive oil in a large Dutch oven set over medium-high heat. Add the onions and jalapeños and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
- Reduce the heat to medium. Stir in the diced green chilies, cumin, chili powder, oregano, salt, and black pepper. Mix well to combine.
- Add the chicken broth and chicken breasts to the pot. Increase to high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover. Allow the soup to simmer and the chicken to cook for approximately 20-25 minutes, or until the chicken is fully cooked.
- As the chicken cooks, transfer one can of beans to a small food processor. Process until smooth, but somewhat chunky. Set aside. Open the other can of beans and drain and rinse in a fine-mesh strainer. Set aside.
- Remove the cooked chicken from the pot and allow it to cool before shredding (see notes).
- Add frozen corn and white beans (the blended beans and rinsed beans) to the soup and return to a simmer. Add the cream cheese and stir well. Simmer for 5-10 minutes more, or until the cream cheese has dissolved within the soup.
- Finally, return the chicken back to the pot along with the juice from one lime. Season with additional salt and pepper, to taste.
Notes
- If you are sensitive to spicy foods, you may want to omit the jalapeño or just add one. Jalapeños can be somewhat unpredictable when it comes to how spicy vs how mild they are.
- You may add pre-cooked rotisserie chicken rather than cooking chicken directly in the pot. Add about 2-3 cups about 5 minutes before serving to prevent it from drying out.
- If you don't own a food processor, you can smash the beans with a fork or potato masher. Or, if you prefer a chunkier chili, skip mashing the beans altogether.
Nutrition
Calories: 407kcal | Carbohydrates: 31g | Protein: 37g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 918mg | Potassium: 732mg | Fiber: 7g | Sugar: 3g | Vitamin A: 541IU | Vitamin C: 13mg | Calcium: 143mg | Iron: 4mg
