Creamy White Chicken Chili (Printable Version)
Creamy chicken, white beans, corn, and spices simmered in a rich broth for a satisfying, flavorful bowl.
# What You'll Need:
→ Base
01 -
2 boneless, skinless chicken breasts
02 -
2 cans (425 g each) white beans, such as Cannellini or Great Northern, drained and rinsed
03 -
3 cups (720 ml) chicken broth
04 -
1 can (113 g) diced green chiles
05 -
1 cup (160 g) corn, frozen or canned and drained
06 -
1 medium onion, diced
07 -
3 cloves garlic, minced
08 -
4 oz (115 g) cream cheese
→ Seasonings
09 -
1 teaspoon ground cumin
10 -
1 teaspoon chili powder
11 -
1/2 teaspoon smoked paprika
12 -
1/2 teaspoon dried oregano
13 -
Salt and black pepper, to taste
→ Finishing & Garnish
14 -
Fresh cilantro, chopped, for garnish
15 -
Optional: shredded cheese, diced tomatoes, avocado slices, tortilla chips
# Steps to Follow:
01 -
Heat 15 ml of oil in a large pot or Dutch oven over medium heat. Add diced onion and minced garlic. Sauté for 3–4 minutes until fragrant and translucent.
02 -
Add chicken breasts, chicken broth, diced green chiles, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Stir to combine and bring to a gentle boil.
03 -
Reduce heat to low. Cover and simmer for 20–25 minutes until chicken is fully cooked. Remove chicken from the pot; shred using two forks.
04 -
Return shredded chicken to pot. Add white beans, corn, and cream cheese. Stir until cream cheese melts and broth becomes creamy.
05 -
Simmer for an additional 10 minutes, stirring occasionally. Taste and adjust seasoning as required.
06 -
Ladle into bowls and garnish with chopped cilantro and desired optional toppings such as shredded cheese, diced tomatoes, avocado slices, or tortilla chips.
# Additional Notes:
01 -
For a richer flavor, add a splash of lime juice or a pinch of cayenne pepper before serving.