Creamy White Chicken Chili

This hearty chili is packed with moist chicken, plump beans, and sweet corn, all simmered in a creamy, chili-spiked broth.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword gluten free chili recipe, one pan meal, white chicken chili

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 332kcal

2 15-ounce cans cannellini beans (white kidney beans), rinsed and drained
1 tablespoon olive oil
1 cup chopped yellow onion about 1 small onion
2 cloves garlic minced, or 2 teaspoons pre-minced garlic
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground coriander
Salt and freshly ground black pepper
4 cups chicken broth or chicken stock
2 4-ounce cans chopped or minced green chilies, undrained
8 ounces cream cheese or Neufchatel cheese, cut into small pieces
11- ounce can Mexicorn or fiesta-style corn, drained, or 1 1/4 cups frozen corn, kept frozen until ready to use
4 cups shredded rotisserie chicken meat about 1 rotisserie chicken, or any cooked chicken
1 tablespoon fresh lime juice plus lime wedges for serving

Tortillas flour or corn
Mexican cheese blend or Monterrey jack cheese, pepper jack cheese, queso fresco, or cotija
Diced avocado
Chopped green onions
Fresh cilantro
Lime wedges

Place half of the beans in a bowl and mash with a potato masher or fork until fully mashed. Note: The mashed beans act as a thickener, so the more they’re mashed, the better. You can also puree them in a food processor with a little of the broth. Set aside.
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, chili powder, oregano, coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to combine. Cook for 1 minute, until the spices are fragrant.
Add the chicken broth, green chilies, and reserved mashed beans and bring to a boil. Reduce the heat to medium, partially cover and simmer for 15 minutes.
Add the cream cheese, corn, remaining whole beans and return to a simmer. Simmer until the cream cheese melts and is incorporated.
Stir in the chicken and tablespoon of lime juice and simmer for 5 minutes. Season to taste with salt and black pepper.
Ladle the chili into bowls and top with desired toppings.