White Chicken Chili
This quick and easy white chicken chili recipe comes together in about an hour, making it perfect for a weeknight meal. It's packed with flavor from tender chicken, cannellini beans, corn, and a creamy broth.
Equipment
- Large pot or Dutch oven
- Small bowl
Ingredients
Main Ingredients
- 2 lbs chicken breasts cooked and shredded
- 1 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 15-oz cans canned cannellini beans rinsed and drained
- 4 cups chicken broth
- 1 4-oz can canned diced green chiles
- 1 cup frozen corn
- 4 oz cream cheese softened
- 0.5 cup milk
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat, then add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the shredded cooked chicken, cannellini beans, chicken broth, diced green chiles, corn, cumin, chili powder, oregano, salt, and pepper to the pot; bring the mixture to a simmer.
- Reduce heat to low, cover, and let it simmer for at least 30 minutes to allow the flavors to meld.
- In a small bowl, whisk together the softened cream cheese and milk until smooth, then stir this mixture into the chili.
- Continue to simmer for another 5-10 minutes, stirring occasionally, until the chili is heated through and slightly thickened.
- Taste and adjust seasonings as needed, then serve hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
Notes
For extra heat, add a pinch of cayenne pepper or a dash of hot sauce. This chili freezes well for future meals.