Creamy White Chicken Chili (Printable)

A creamy blend of chicken, corn, beans, and spices creates a warm, hearty meal for family gatherings.

# What you'll need:

→ Poultry & Broth

01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 4 cups low-sodium chicken broth

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 1 (15 oz) can sweet corn, drained or 1½ cups frozen corn
07 - 1 (4 oz) can diced green chiles

→ Beans & Cream

08 - 2 (15 oz each) cans white beans, drained and rinsed
09 - 8 oz cream cheese, softened
10 - ½ cup heavy cream
11 - ½ cup sour cream

→ Spices & Seasonings

12 - 1½ tsp ground cumin
13 - 1 tsp dried oregano
14 - ½ tsp smoked paprika
15 - ½ tsp chili powder
16 - 1 tsp salt, or to taste
17 - ½ tsp black pepper

→ Optional Garnishes

18 - Chopped fresh cilantro
19 - Sliced green onions
20 - Shredded Monterey Jack cheese
21 - Lime wedges

# Directions:

01 - Place chicken breasts or thighs in a large pot and add chicken broth. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until cooked through. Remove chicken, let cool slightly, then shred with two forks.
02 - In the same pot, add diced onion, minced garlic, and jalapeño. Sauté over medium heat for 3 to 4 minutes until softened.
03 - Stir in diced green chiles, corn, white beans, ground cumin, dried oregano, smoked paprika, chili powder, salt, and black pepper.
04 - Return shredded chicken to the pot. Add softened cream cheese, stirring until melted and smooth.
05 - Pour in heavy cream and sour cream, stirring well to combine. Simmer for another 10 minutes, stirring occasionally, until mixture is creamy and thoroughly heated. Adjust seasoning as needed.
06 - Serve hot, topped with chopped cilantro, sliced green onions, shredded Monterey Jack cheese, and lime wedges if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The cream cheese melts into the broth so seamlessly that every spoonful feels indulgent.
  • It's naturally gluten-free and feeds a crowd without requiring a second pot or fussy techniques.
02 -
  • Don't skip rinsing the beans—their starchy liquid will cloud your beautiful cream sauce into something murky.
  • If your cream cheese seized into tiny balls, your heat was too high; keep it at medium and your sauce will be silken instead of grainy.
03 -
  • Taste the broth before serving and add salt slowly; it concentrates more than you expect as things simmer.
  • The sour cream is essential—don't skip it thinking heavy cream alone is enough; that tang is what keeps this from feeling one-dimensional.

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