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white chicken chili A bowl of white chicken chili garnished with sliced jalapeños, shredded cheese, and fresh cilantro, with a side of jalapeño slices and lime wedges

White Chicken Chili

This creamy, comforting white chicken chili is perfect for chilly nights and packed with flavor!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American, Mexican
Calories: 403
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 jalapeño deseeded and diced
  • 1 tablespoon olive oil for sautéing
  • 1½ lbs. boneless skinless chicken thighs (or chicken breasts, see notes)
  • 2 15 oz. cans cannellini beans drained
  • 1 15 oz. can pinto beans drained
  • 1 7 oz. can diced green chiles
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon freshly cracked black pepper
  • 3 cups chicken broth
  • 1 cup frozen corn thawed
  • 4 oz. cream cheese cut into chunks
  • ½ cup sour cream

Method
 

  1. Dice the onion and mince the garlic. Deseed and dice the jalapeño. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño. Sauté until the onions have softened.
    A pot with diced onions, garlic, and green chilies being sautéed together, filling the air with aromatic flavors
  2. Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, black pepper, and chicken broth to the pot. Stir to combine.
  3. Place a lid on the pot, increase the heat to medium-high, and bring the chili to a boil. Once boiling, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
    A bowl of freshly shredded chicken, ready to be added to a recipe, with a clean and tender texture.
  4. After 30 minutes, remove the chicken thighs and shred them with two forks. Add the shredded chicken back into the pot along with the corn. Stir to combine and heat through.
  5. Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To thicken the chili, smash some of the beans against the side of the pot.
    A large pot of white chicken chili with cream cheese cubes floating on top, ready to be stirred in
  6. Taste the chili and adjust seasoning if needed. Serve hot with your favorite toppings such as shredded cheese, jalapeños, or sour cream.

Nutrition

Serving: 1.25cupsCalories: 403kcalCarbohydrates: 41gProtein: 30gFat: 14gSodium: 701mgFiber: 9g

Notes

This chili is extra cozy for cold nights and reheats well for leftovers. Feel free to add your favorite toppings like shredded cheese, jalapeños, or sour cream.

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