Creamy White Chicken Chili
A creamy white chicken chili with tender shredded chicken, white beans, green chiles, cumin and corn. A high-protein, freezer-friendly lunch stew.
By Tasty Nest Recipes Editorial TeamPublished
50 min total About 10 cupsEasy
Photo: jeffreyw · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
White chicken chili swaps the tomatoes and beef of a classic chili for shredded chicken, creamy white beans and mild green chiles. It is warmly spiced with cumin and oregano rather than fiery.
A little cream cheese and a few mashed beans give it a rich, velvety body without heavy cream. It is high in protein, reheats beautifully and freezes well, so it makes a great batch-cooked lunch.
Equipment you'll need
- Large Dutch oven or soup pot
- Instant-read thermometer
- Potato masher
Tips for success
- Soften the cream cheese first so it melts smoothly into the chili.
- For more heat, leave the seeds in the jalapeño or add a pinch of cayenne.
- The chili thickens as it stands; loosen it with broth when reheating.
Substitutions and variations
- Use rotisserie chicken: skip the simmering step and add 4 cups of shredded chicken with the corn.
- Use sour cream or Greek yogurt instead of cream cheese, stirred in off the heat.
- Use dairy-free cream cheese or leave it out for a brothier chili.
Storage and reheating
To store: Refrigerate for up to 4 days, or freeze for up to 3 months.
To reheat: Reheat on the stove over medium-low heat or in the microwave, stirring occasionally, until steaming hot throughout.
Recipe
Creamy White Chicken Chili
A creamy white chicken chili with tender shredded chicken, white beans, green chiles, cumin and corn. A high-protein, freezer-friendly lunch stew.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Yield
- About 10 cups
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Chili
To serve
Instructions
Step 1: Build the base
Heat the oil in the pot over medium heat. Cook the onion and jalapeño for 5 minutes until soft, then stir in the garlic, cumin, oregano and salt for 1 minute.
Step 2: Simmer the chicken
Add the beans, green chiles and broth and bring to a boil. Add the chicken, reduce the heat, cover and simmer for 18 to 20 minutes, until it reaches 165°F (74°C).
Step 3: Shred and thicken
Remove the chicken and shred it. Mash about a cup of the beans against the side of the pot to thicken the chili.
Step 4: Make it creamy
Return the chicken to the pot with the corn and cream cheese. Simmer, stirring, for 5 minutes until the cheese melts and the chili is thick.
Step 5: Finish and serve
Stir in the lime juice, adjust the seasoning and serve topped with cilantro, avocado and tortilla chips.
Cuisine: American (Southwestern) · Course: Lunch
Estimated nutrition per serving
- Calories
- 380
- Protein
- 36 g
- Fat
- 12 g
- Carbs
- 32 g
- Fibre
- 9 g
- Sugars
- 4 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/white-chicken-chili
Keep cooking
