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Creamy White Chicken Chili

Creamy white chicken chili with cilantro and jalapeños in a rustic bowl.
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This creamy white chicken chili is a comforting, family-friendly dinner that comes together in one pot. It features tender chicken, cannellini beans, and a velvety, mildly spiced broth made creamy with cream cheese and Monterey Jack. Perfect for a cozy weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 3-4 cloves garlic, minced
  • 1 (4 oz) can diced green chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 3 (15 oz) cans cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 cup frozen corn kernels
  • 1 (8 oz) block cream cheese, softened and cubed
  • 1 cup shredded Monterey Jack or pepper jack cheese
  • Juice of 1 lime
  • Salt and black pepper to taste
  • For serving: fresh cilantro, diced avocado, shredded cheese, tortilla chips, sour cream

Instructions

  1. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook chicken for 5-7 minutes per side until golden and cooked through. Transfer to a plate, let rest 5 minutes, then shred with two forks.
  2. In the same pot, add diced onion. Cook for 4-5 minutes until softened. Add garlic, green chiles, cumin, oregano, and cayenne (if using). Cook for 1 minute until fragrant.
  3. Add drained cannellini beans and chicken broth to the pot, scraping up any browned bits from the bottom. Bring to a gentle boil.
  4. Reduce heat to a simmer. Stir in shredded chicken and frozen corn. Simmer uncovered for 15-20 minutes.
  5. Reduce heat to low. Add cubed cream cheese and shredded Monterey Jack cheese. Stir continuously until cheeses are completely melted and the chili is creamy.
  6. Remove pot from heat. Stir in fresh lime juice. Taste and adjust seasoning with salt and pepper. Serve hot with desired toppings.

Notes

For a dairy-free version, blend 1-1.5 cups of the cooked beans with 1/2 cup broth until smooth and stir back into the pot. Always reduce heat to low before adding cheese to prevent graininess. Leftovers store well in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/creamy-white-chicken-chili-2/