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.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword chicken chili, chili, white chicken chili

Prep Time 15

Cook Time 15

Servings

Calories 743kcal

Author Robin Miller

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.

Nutrition