Creamy White Chicken Chili

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Ingredients

  • 1 lb (450 g) boneless, skinless chicken breasts (or thighs)
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp ground coriander (optional)
  • 3 cups chicken broth
  • 1 cup frozen or canned corn, drained
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup sour cream
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack or cheddar cheese (for garnish)
  • Lime wedges (optional)

Instructions

  1. Cook the chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and cook for about 5-6 minutes per side, until cooked through. Remove chicken, shred with two forks, and set aside.
  2. Sauté veggies: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Build the chili: Add the white beans, green chiles, cumin, oregano, chili powder, coriander (if using), and chicken broth. Stir to combine. Bring to a gentle boil.
  4. Simmer: Return the shredded chicken to the pot. Add the corn. Reduce heat to low and simmer for about 15 minutes to let the flavors meld.
  5. Make it creamy: Stir in the cream cheese and sour cream until melted and fully incorporated. Season with salt and pepper to taste.
  6. Serve: Ladle into bowls and top with shredded cheese, fresh cilantro, and a squeeze of lime juice if desired. Enjoy warm!

Would you like a version for a slow cooker or instant pot too?

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