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White Chicken Chili

White chicken chili with a creamy golden broth made by simmering shredded chicken with white beans, corn, and green chiles, then finishing with cream cheese for a smooth texture. A quick stovetop method that’s ready in about 45 minutes and topped with pepper jack, jalapeño, and cilantro.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Cooked and shredded
  • 0.5 salt To taste
  • 0.5 pepper To taste
Beans and vegetables
  • 2 can (15 oz) white beans Drained
  • 1 can (15 oz) corn Drained
  • 1 can (4 oz) diced green chiles
  • 1 onion Diced
  • 4 cloves garlic Minced
Broth and dairy
  • 4 cup chicken broth
  • 8 oz cream cheese Cubed
  • 1 cup heavy cream
Spices
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 0.5 tsp smoked paprika
Serving toppings
  • 0.25 sour cream For serving
  • 0.5 cup pepper jack Shredded, for serving
  • 0.5 jalapeño Sliced, for serving
  • 0.25 cilantro Chopped, for serving
  • 0.25 lime Wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and bloom spices
  1. Sauté diced onion in a large pot for 4 minutes, stirring occasionally until softened. Add minced garlic, cumin, chili powder, oregano, and smoked paprika and cook for 2 minutes, stirring until fragrant and lightly toasted.
Build the chili base
  1. Add chicken broth, white beans, corn, and diced green chiles, then bring to a boil. Once boiling, keep it active enough to maintain a gentle boil for about 2–3 minutes to start melding flavors.
Make it creamy
  1. Reduce the heat to maintain a steady simmer, then stir in cubed cream cheese until fully melted and the broth looks smooth. Scrape down the pot to blend any unmelted bits into the chili.
Cook the chicken through
  1. Stir in shredded chicken and heavy cream, then simmer for 10 minutes, stirring occasionally. Look for a creamy consistency with chicken heated through and flavors unified.
Season and serve
  1. Season with salt and pepper to taste, then turn off the heat and serve immediately. Top each bowl with sour cream, shredded pepper jack, jalapeño, cilantro, and lime.

Notes

For the creamiest texture, make sure the cream cheese is fully melted before adding the shredded chicken. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze up to 3 months (reheat gently, as dairy can slightly thicken). To make it dairy-light, use reduced-fat cream cheese and light heavy cream, and expect a slightly thinner chili.