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White Chicken Chili Recipe

White Chicken Chili Recipe
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Ultra thick and creamy white chicken chili made with no separate cooking required. Poach chicken directly in the pot for maximum flavor.

Ingredients

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  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 2 cups low-sodium chicken broth
  • 1 (19 oz) can white kidney beans, drained and rinsed
  • 1 (12 oz) can sweet corn, drained
  • 1 (4 oz) can green chiles
  • ½–1 teaspoon green hot sauce
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 4 ounces cream cheese, room temperature
  • 1 tablespoon cornstarch (optional)
  • 1 tablespoon water (optional)
  • Tortilla chips, avocado, lime, salsa, cheese, jalapeños for serving

Instructions

  1. Place chicken breasts in 3-4 quart pot. Pour in chicken broth. Chicken won’t be fully submerged.
  2. Bring to simmer over medium-high heat. Reduce to medium-low, cover, and simmer 15-20 minutes depending on thickness. Turn pieces halfway through. Check with thermometer for 165°F.
  3. Remove chicken to cutting board and rest 2-3 minutes. Shred with two forks. Return shredded chicken to pot.
  4. Add drained beans, drained corn, green chiles, hot sauce, chili powder, onion powder, and salt. Stir to combine.
  5. Cut room temperature cream cheese into ½-inch cubes and stir into pot.
  6. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally. Cream cheese will melt completely with no white streaks remaining.
  7. If desired, mix cornstarch with water and stir into simmering chili. Cook 1-2 minutes to activate thickening.
  8. Taste and adjust seasoning. Chili should coat the back of a spoon. Serve hot with toppings like chips, avocado, lime, salsa, cheese, and jalapeños.

Notes

  • No separate cooking required – chicken poaches directly in broth for maximum flavor and moisture.
  • Turn chicken pieces halfway through poaching since they won’t be fully submerged.
  • Can substitute chicken breasts with boneless, skinless thighs.
  • For thinner chili, skip cornstarch. For extra thick, use cornstarch and simmer 2 minutes.
  • Green hot sauce adds depth without heat – start with ½ teaspoon.
  • Slow cooker: add all ingredients except cream cheese to crockpot, cook low 4-6 hours until chicken reaches 165°F, shred, stir in cream cheese, cook 15-20 more minutes.

Nutrition

Find it online: https://www.benefitiany.com/white-chicken-chili-recipe/