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White Chicken Chili

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Thick and creamy chili with shredded chicken, white beans, corn and perfect spice balance. Easy comfort food ready in 40 minutes or all-day crockpot.

Ingredients

Scale
  • 1½–2 lbs boneless, skinless chicken breasts (or rotisserie chicken)
  • 4 cups chicken broth, low-sodium recommended
  • 2 cans (15 oz each) white beans (Great Northern, cannellini, or navy beans)
  • 1 can (4 oz) diced green chiles
  • 1 cup frozen or fresh corn
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4–8 oz cream cheese, softened
  • ½ cup sour cream or Greek yogurt
  • Optional toppings: shredded cheese, cilantro, avocado, tortilla chips, jalapeños, lime

Instructions

  1. Heat oil in large pot over medium heat. Add diced onion and cook 5 minutes until translucent. Add garlic and cook 1 minute until fragrant.
  2. Add chicken breasts, white beans, green chiles, corn, chicken broth, cumin, chili powder, oregano, salt, and pepper. Stir to combine.
  3. Bring to boil, then reduce heat and simmer 20-25 minutes until chicken is cooked through to 165°F.
  4. Remove chicken from pot and shred with two forks. Return shredded chicken to pot.
  5. Reduce heat to low. Add softened cream cheese cut into cubes and stir until melted and incorporated.
  6. Stir in sour cream or Greek yogurt until well combined.
  7. Taste and adjust seasonings as needed.
  8. Ladle into bowls and serve with desired toppings.

Notes

  • For crockpot: Cook all ingredients except cream cheese and sour cream on low 6-8 hours or high 3-4 hours. Shred chicken, then add dairy.
  • Rotisserie chicken saves time. Add pre-shredded during last 10 minutes of cooking.
  • Don’t boil after adding dairy to prevent curdling.
  • Great Northern beans hold shape well while becoming creamy.

Nutrition

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