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White Chicken Chili

White chicken chili with a creamy golden broth made by simmering shredded chicken, white beans, corn, and green chiles, then melting in cream cheese for a velvety texture. Finished with a sour cream swirl, pepper jack, jalapeño, cilantro, and lime for bright, chili-night flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and base
  • 1.5 lb chicken breast Cooked and shredded
  • 2 can (15 oz) white beans Drained
  • 1 can (15 oz) corn Drained
  • 1 can (4 oz) diced green chiles
  • 1 onion Diced
  • 4 clove garlic Minced
  • 4 cup chicken broth
Creamy seasonings
  • 8 oz cream cheese Cubed
  • 1 cup heavy cream
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 0.5 tsp smoked paprika
  • salt and pepper To taste
Serving toppings
  • sour cream For serving
  • pepper jack For serving
  • jalapeño For serving
  • cilantro For serving
  • lime For serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and spices
  1. Sauté the diced onion in a large pot for 4 minutes, until softened and lightly translucent. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika and cook for 2 minutes, stirring to toast the spices.
Simmer the chili base
  1. Add the chicken broth, drained white beans, drained corn, and diced green chiles, then bring to a boil. Once boiling, reduce heat to a gentle simmer.
  2. Stir in the cubed cream cheese until melted, creating a creamy golden broth with no visible lumps.
Finish with chicken
  1. Stir in the shredded chicken and heavy cream, then simmer for 10 minutes until heated through and thickened. Season with salt and pepper to taste.
  2. Serve hot with sour cream, shredded pepper jack, jalapeño, cilantro, and lime on top.

Notes

Pro tip: shred the chicken while it’s warm, and melt the cream cheese on a gentle simmer so the broth stays smooth. Refrigerate leftovers in an airtight container for up to 4 days; reheat on the stovetop with a splash of broth or cream to loosen. Freezing is okay for up to 2 months, though texture may be slightly thicker after thawing. For a dairy-light swap, use reduced-fat cream cheese and light cream (or evaporated milk) to keep the chili creamy with less richness.