White Chicken Chili
This creamy chili is crammed with juicy chicken, plump white beans, and sweet corn – all simmering in a chili-spiked, savory cream sauce. Cozy, comforting, and one-pot easy.
This chili is flavor-packed thanks to a handful of warming spices. Cumin, paprika, coriander, cayenne pepper, and oregano marry together to create a complex sauce that’s savory and slightly fiery. And you can control the amount of cayenne pepper to add, so you can adjust the heat level.
We use rotisserie chicken here so there’s extra flavor from the meat. I love using rotisserie chicken in chili because it’s always moist and delivers extra flavor. If you want, you can use any leftover cooked chicken, and it can be cubed or shredded.
What should you serve with this chicken chili?
I suggest a mixed green salad and warm tortillas on the side! You could also add steamed or roasted veggies to stretch the meal.
White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, or more/less to taste
- Salt and freshly ground black pepper
- 3 cups chicken broth
- 7- ounce can diced green chilies
- 15- ounce can white beans, such as Great Northern or cannellini, rinsed and drained
- 8- ounce package cream cheese, room temperature
- 1 cup corn, frozen, canned or fresh, kept frozen if frozen, drained if canned
- 4 cups shredded rotisserie chicken, or leftover cooked chicken, shredded or cubed
- 1 tablespoon fresh lime juice
- 1 cup shredded Mexican cheese blend
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oil in a large saucepan or stock pot over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft.
- Add the garlic, cumin, paprika, oregano, coriander, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 30 seconds, until fragrant.
- Add the chicken broth and green chilies and bring a a simmer. Reduce the heat to medium and simmer for 10 minutes.
- Transfer half of the beans to a small bowl and smash with a fork (this is optional but mashed beans help thicken the chili).
- Add the beans, smashed beans, cream cheese, and corn to the pan and cook for 5 minutes, until the cream cheese is fully melted and incorporated. Use a whisk if necessary to incorporate the cream cheese.
- Fold in the chicken and lime juice. Season to taste with salt and black pepper.
- Top with Mexican cheese and cilantro and serve.