Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 2 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 4 oz cream cheese, softened and cubed
- 1/2 cup heavy cream or half-and-half
- 1 cup frozen or canned corn (optional)
- Fresh cilantro, chopped (for garnish)
- Shredded Monterey Jack or cheddar cheese (for garnish)
- Lime wedges (optional)
Instructions
- Cook the chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken and cook for about 5–7 minutes per side until cooked through. Remove the chicken, shred it with two forks, and set aside.
- Sauté aromatics: In the same pot, add the diced onion and cook for about 4–5 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Combine ingredients: Add the shredded chicken back to the pot along with the beans, green chiles, chicken broth, cumin, oregano, chili powder, coriander, salt, and black pepper. Stir to combine.
- Simmer: Bring the chili to a gentle boil, then reduce heat and let it simmer uncovered for about 15–20 minutes to allow the flavors to meld.
- Make it creamy: Reduce heat to low. Add the cream cheese and stir until completely melted and incorporated. Stir in the heavy cream and corn (if using) and heat through for another 5 minutes.
- Serve: Ladle the creamy white chicken chili into bowls. Top with fresh cilantro, shredded cheese, and a squeeze of lime juice if desired. Serve hot!
If you’d like, I can also help you adapt this for a slow cooker or instant pot — just let me know!