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A white bowl filled with creamy white chicken chili topped with fresh cilantro and lime.
Print Recipe

Creamy White Chicken Chili

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 420kcal

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 medium yellow onion, diced
  • 2 cloves garlic , minced
  • 1 can (4 oz) diced mild green chiles
  • 1 tbsp olive oil
  • 3 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup sour cream
  • 1 cup frozen corn
  • Salt and black pepper to taste

Instructions

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add diced onion and cook for 5 minutes until translucent.
  • Stir in minced garlic, cumin, oregano, chili powder, and cayenne pepper; cook for 1 minute until fragrant.
  • Add the chicken breasts, green chiles, beans, and chicken broth to the pot.
  • Bring to a boil, then reduce heat and simmer covered for 20 minutes or until chicken reaches an internal temperature of 165°F.
  • Remove the chicken breasts to a plate and shred using two forks.
  • Return the shredded chicken to the pot and stir in the frozen corn.
  • Add the softened cream cheese and sour cream, stirring continuously until the dairy is fully incorporated and the sauce is smooth.
  • Season with salt and pepper to taste and simmer for an additional 5 minutes to allow the flavors to meld.