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White Chicken Chili Recipe

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3.8 from 80 reviews

A hearty and flavorful White Chicken Chili made with tender chicken breasts, white beans, green chilies, and a creamy blend of cream cheese and heavy cream. This comforting chili is seasoned with oregano, basil, chili powder, and a hint of cayenne for warmth, perfect for cozy dinners.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 (4-ounce) cans green chiles (mild, hot or a combination)
  • 4 cups chicken broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground pepper, to taste
  • 2 pounds chicken breasts
  • 2 (14-ounce) cans white beans (such as Navy, Cannellini or Great Northern), drained
  • 1 cup sweet corn (fresh, canned or frozen)
  • 8 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • Juice of half a lime

Instructions

  1. Sauté Aromatics: In a large Dutch Oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 2-3 minutes. Add the minced garlic and continue cooking for another minute until fragrant. Stir in the green chiles and cook for an additional 1-2 minutes to evaporate excess moisture.
  2. Simmer Chicken: Pour in the chicken broth and add the dried oregano, dried basil, chili powder, cayenne pepper (if using), salt, and freshly ground pepper. Bring the mixture to a boil. Add the chicken breasts, cover the pot, reduce the heat to medium-low, and simmer until the chicken is tender and cooked through, about 10-15 minutes.
  3. Shred Chicken and Combine: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot along with the drained white beans, sweet corn, and cubed cream cheese. Stir and cook over medium heat until the cream cheese melts and fully incorporates into the chili.
  4. Add Cream and Lime: Stir in the heavy cream and the juice of half a lime. Continue cooking until the chili thickens to your desired consistency. For a thicker chili, use the back of a wooden spoon to mash some of the beans against the side of the pot, releasing starch to naturally thicken the chili.
  5. Adjust Seasoning: Taste the chili and adjust the seasoning with additional salt, pepper, or spices as needed.
  6. Serve: Serve hot with your favorite toppings such as shredded cheese, sour cream, cilantro, or tortilla chips.

Notes

  • You can use fresh, canned, or frozen corn based on your preference and availability.
  • Adjust the heat level by choosing mild or hot green chiles and by adding or omitting the cayenne pepper.
  • For a richer chili, use full-fat cream cheese and heavy cream.
  • Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
  • To make this dish gluten-free, ensure the chicken broth used is certified gluten-free.

Find it online: https://justsosavory.com/white-chicken-chili-recipe/