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White Chicken Chili Recipe

This White Chicken Chili recipe is loaded with tender chicken, white beans, green chiles, corn and spices simmered in a delicious creamy broth. This creamy White Chicken Chili is rich, hearty and delicious!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8 servings
Calories: 320 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 1 pound boneless and skinless chicken breast, diced
  • salt and pepper to taste
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 4 cloves garlic finely minced
  • 1 can diced green chilies
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 (14-ounces) cans chicken broth
  • 2 (15-ounces) cans great Northern beans, drained
  • 1 cup frozen or fresh corn
  • 4 ounces cream cheese
  • 1/4 cup half and half
  • 2 teaspoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro plus more for serving
  • 1 green onion, sliced
  • Salt and freshly ground black pepper to taste
Toppings (Optional)
  • avocado slices
  • Monterrey Jack cheese or Mexican blend cheese
  • Sliced Jalapenos
  • sour cream
  • tortilla chips

Instructions

    Cup of Yum
  1. Place the chicken in a medium bowl and season it with salt and pepper to taste and 1 teaspoon of garlic powder. Set aside.
  2. OPTIONAL STEP FOR EXTRA CREAMINESS: Measure out 1/2 cup of beans and mash them with a fork or food masher. You can also place them in a bowl with 2 tablespoons of chicken broth (or water) and blend them with an immersion blender or food processor. This mixture makes the chili extra creamy.
  3. Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add the onion and cook for about 3 minutes or until the onions begin to soften.
  4. Add the chicken and cook, stirring frequently for about 3-4 minutes or until the chicken is lightly brown on the outside. (See Note 1). Stir in the garlic and cook for about 1 minute or until fragrant. Stir in the green chiles, cumin, paprika, chili powder, oregano and cayenne, if using.
  5. Stir in the chicken broth, the beans (whole and mashed - See Note 2) and the corn and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
  6. Whisk in the cream cheese until the cheese is incorporated. Stir in the half and half and simmer for 5 minutes. Stir in the lime juice, cilantro and green onions and season with salt and pepper to taste.
  7. Serve topped with the toppings of your choice.

Notes

  • NOTE 1: The chicken should be almost fully cooked at this point however, the chicken will continue to cook in the soup so don't worry if it is still slightly pink inside.
  • NOTE 2: Mashing some of the beans is an optional step however, it makes the chili extra creamy. Add all of the beans to the chili in this step.

Nutrition Information

Calories 320kcal (16%) Carbohydrates 32g (11%) Protein 23g (46%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 55mg (18%) Sodium 491mg (20%) Potassium 868mg (25%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 484IU (10%) Vitamin C 17mg (19%) Calcium 114mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 320

% Daily Value*

Calories 320kcal 16%
Carbohydrates 32g 11%
Protein 23g 46%
Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 55mg 18%
Sodium 491mg 20%
Potassium 868mg 18%
Fiber 7g 28%
Sugar 3g 6%
Vitamin A 484IU 10%
Vitamin C 17mg 19%
Calcium 114mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.