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- 1 lb boneless, skinless chicken breast, diced - 2 cans (15 oz each) white beans, drained and rinsed - 1 onion, finely chopped - 3 cloves garlic, minced - 1 jalapeño, seeded and finely diced - 4 cups chicken broth - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - ½ teaspoon salt (or to taste) - ¼ teaspoon black pepper - ½ cup cream cheese, softened - 1 cup corn kernels (fresh, frozen, or canned) - Juice of 1 lime When you make white chicken chili, the main ingredients work together to create a rich flavor. The diced chicken breast serves as the base, giving the dish its hearty protein. White beans add creaminess and texture. Onion and garlic create a strong flavor base, while spices like cumin and coriander add warmth and depth. - Fresh cilantro - Sliced radishes - Avocado slices Toppings can take your chili to the next level. Fresh cilantro adds a bright taste. Sliced radishes give a nice crunch. Avocado slices add creaminess and richness, making each bite delicious. - Large pot - Cooking utensils - Measuring cups and spoons For this recipe, you'll need a large pot to cook everything evenly. Having the right cooking utensils helps you mix and stir without hassle. Measuring cups and spoons ensure you get the right amounts for each ingredient, keeping your chili perfect every time. {{ingredient_image_1}} - Sautéing onion and garlic First, heat olive oil in a large pot over medium heat. Add the chopped onion. Sauté for about 5 minutes. The onion should look soft and clear. Now, stir in the minced garlic and diced jalapeño. Cook for 2 more minutes. You will smell a great aroma! - Cooking the chicken Next, add the diced chicken breast to the pot. Cook it until the chicken is no longer pink. This should take about 6 to 8 minutes. Stir often to make sure it cooks evenly. - Adding broth and spices Now, stir in the white beans, chicken broth, cumin, coriander, smoked paprika, salt, and black pepper. Bring the mixture to a simmer. Once simmering, reduce the heat. Let it simmer gently for 20 minutes. This helps all the flavors blend well together. - Simmering the chili After 20 minutes, check the chili. The flavors will be rich and tasty. Keep it simmering to get the best taste. - Incorporating cream cheese Now, stir in the softened cream cheese. This adds creaminess to the chili. Continue to simmer for another 5 minutes. Make sure the cream cheese melts completely. - Adding corn and lime juice Add the corn kernels and juice from one lime. Stir well to mix everything. The lime juice gives a refreshing taste to the chili. - Garnishing tips When serving, top the chili with fresh cilantro. You can also add sliced radishes and avocado for extra flavor. - Serving suggestions Serve the chili hot in bowls. It is perfect on its own or with some bread. - Recommended side dishes You can pair the chili with rice or tortilla chips. These sides will complement the hearty chili nicely. To ensure your chicken is cooked through, cut it into small bites. This helps it cook evenly. Cook the chicken until it turns white, with no pink spots. This usually takes about 6 to 8 minutes. For the best flavor, simmer your chili for at least 20 minutes. This lets the spices blend well. If you have time, simmer it longer for deeper flavors. To make your chili more exciting, add spices like chili powder or cayenne. These spices bring warmth and depth. You can also try adding a touch of smoked salt for a unique twist. Incorporate more veggies to boost nutrition. Bell peppers, zucchini, or spinach work well. They add color and flavor. Just chop them small and add them when you cook the onion. If you want your chili thicker, mash some beans. This will help create a creamier texture. You can also add more cream cheese for richness. If your chili is too thick, add more chicken broth. Stir it in slowly until you reach your desired consistency. You can also add a splash of water if needed. Pro Tips Use Rotisserie Chicken: For a quicker option, consider using pre-cooked rotisserie chicken instead of raw chicken breast. Just shred it and add it to the pot during the last few minutes of cooking. Spice Level Control: Adjust the heat of your chili by adding more or fewer jalapeños, or even including some diced serrano peppers for an extra kick. Vegetarian Option: For a vegetarian version, substitute the chicken with extra beans or tofu and use vegetable broth instead of chicken broth. Make it Ahead: This chili tastes even better the next day! Make a batch ahead of time, let it cool, and store it in the fridge for up to three days. Reheat on the stovetop before serving. {{image_2}} You can make white chicken chili in a slow cooker. This method is easy and great for busy days. You will need to cook it for about 6 to 8 hours on low heat. If you want it faster, cook it on high for 3 to 4 hours. For this version, add all the ingredients to the slow cooker, except the cream cheese and lime juice. Add those in the last 30 minutes of cooking. You can also swap the chicken for turkey or use a mix of beans. The Instant Pot is perfect for a quick white chicken chili. For this method, use the sauté function first. Cook the onion, garlic, and jalapeño as you would on the stove. Then, add the chicken and cook until it’s no longer pink. Next, pour in the broth and spices. Close the lid and set the pot to high pressure for 10 minutes. After cooking, let the pressure release naturally for 10 minutes. This keeps the chicken tender. You can add the cream cheese and corn after cooking for a creamy finish. If you need a gluten-free option, this chili is already safe! Just ensure your chicken broth is certified gluten-free. For those wanting a low-fat version, use skinless chicken breast and reduce the cream cheese. You can replace it with Greek yogurt for a tangy touch. This keeps the chili creamy without the added fat. Adjust the seasonings to your taste and enjoy a healthier meal! To store leftovers, let the chili cool first. Pour it into an airtight container. Keep it in the fridge. Your white chicken chili will stay fresh for about 3 to 4 days. To freeze your chili, use a freezer-safe container. Leave some space at the top for expansion. This helps prevent spills. It freezes well for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove or microwave until hot. You can prepare the chili in advance. Make a big batch and store it. Use glass or plastic containers with tight lids for storage. This keeps your chili fresh and tasty. You can use sour cream or Greek yogurt. Both give a creamy texture. Cream cheese adds richness, but these options work well, too. You can also try a dairy-free cream cheese if you need a vegan option. White chicken chili is mildly spicy. The heat comes from the jalapeño. If you remove the seeds, it will be less spicy. Some people find it just right, while others may want more heat. Yes, you can use canned chicken. It saves time and is easy to use. Just drain it and add it to the pot. It may not taste as fresh, but it still works in this recipe. Yes, white chicken chili can be healthy. It has lean protein from chicken and fiber from beans. Using low-sodium broth helps keep it light. You can add more veggies for extra nutrients. To make it spicier, add more jalapeños or use a hotter pepper. You can also sprinkle in cayenne pepper or hot sauce. Taste as you go, so you get the heat you like. You learned how to make white chicken chili, highlighting key ingredients and steps. With tips for flavor and variations, you can adapt the recipe to your taste. Consider how to store it for later meals. These insights will help you enjoy this dish time and time again. Experiment with toppings and try cooking methods that suit your needs. Happy cooking!

Creamy White Chicken Chili

A delicious and creamy chili made with chicken, white beans, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 lb boneless, skinless chicken breast, diced
  • 1 tablespoon olive oil
  • 1 unit onion, finely chopped
  • 3 cloves garlic, minced
  • 1 unit jalapeño, seeded and finely diced
  • 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon salt (or to taste)
  • 0.25 teaspoon black pepper
  • 0.5 cup cream cheese, softened
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 unit Juice of 1 lime
  • 1 unit Fresh cilantro, for garnish
  • 1 unit Sliced radishes and avocado, for topping

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  • Stir in the minced garlic and diced jalapeño, cooking for another 2 minutes until fragrant.
  • Add the diced chicken breast to the pot, cooking until no longer pink, about 6-8 minutes.
  • Stir in the white beans, chicken broth, cumin, coriander, smoked paprika, salt, and black pepper. Bring the mixture to a simmer.
  • Reduce the heat and let simmer gently for 20 minutes, allowing the flavors to meld.
  • Stir in the softened cream cheese and corn, continuing to simmer for an additional 5 minutes until the cream cheese is fully melted and incorporated.
  • Remove from heat and add the juice of one lime. Stir well.
  • Serve the chili hot, garnished with fresh cilantro, sliced radishes, and avocado, as desired.

Notes

Feel free to adjust the spice level by adding more or less jalapeño.
Keyword beans, chicken, chili, creamy, soup