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Creamy White Chicken Chili

Creamy white chicken chili recipe with avocado, cheese, and cilantro garnish.
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This comforting chili features cannellini beans that break down to create a velvety sauce. It is a versatile, family-friendly meal perfect for chilly evenings or gatherings. The recipe is adaptable for stovetop, slow cooker, or Instant Pot methods.

Ingredients

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

Instructions

  1. In a large pot, heat olive oil over medium heat. Add diced onion and cook for 4-5 minutes until soft. Add garlic, green chiles, and optional jalapeño. Cook for 1 minute until fragrant.
  2. Stir in cumin, oregano, and cayenne pepper. Cook for 30 seconds to toast the spices.
  3. Pour in chicken broth. Add raw chicken to the pot. Season broth with salt and pepper. Bring to a gentle simmer, then reduce heat to medium-low. Cover and poach chicken for 15-20 minutes until cooked through.
  4. Remove chicken to a plate and shred with two forks. Set aside.
  5. To the simmering broth, add both types of beans and frozen corn. Simmer uncovered for 10 minutes. Gently mash some beans against the pot side to thicken the broth.
  6. Reduce heat to low. Add cubed cream cheese and sour cream. Stir continuously until melted and smooth.
  7. Return shredded chicken to the pot. Stir in fresh lime juice. Taste and adjust seasoning. Heat through for 2-3 minutes, then serve with desired toppings.

Notes

For a lighter version, blend 1 cup of cooked beans with 1/2 cup broth until smooth and use instead of cream cheese. Do not add dairy to boiling liquid to prevent curdling. The lime juice at the end is essential for balancing flavors.

Nutrition

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