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A close-up showcases a creamy bowl of White Chicken Chili, garnished with fresh cilantro and a dollop of sour cream.
Lady Maria

Amazing White Chicken Chili

This White Chicken Chili recipe delivers a creamy, flavorful, and comforting dish. It achieves the perfect balance of savory, spicy, and creamy elements through careful layering of flavors, including blooming spices, pureed beans, and a touch of lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 jalapeño, seeded and minced adjust to your spice preference
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper optional, for extra heat
  • 4 cups chicken broth low sodium preferred
  • 1 pound boneless, skinless chicken breasts or thighs
  • 4 ounces cream cheese, softened
  • ½ cup heavy cream optional
  • ¼ cup chopped fresh cilantro, for garnish
  • Lime wedges, for serving
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • large pot or Dutch oven
  • knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Immersion blender or regular blender
  • Fork
  • Can opener

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, green bell pepper, and jalapeño and cook until softened, about 5-7 minutes.
  2. Stir in cumin, oregano, chili powder, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
  3. Add chicken broth and chicken breasts to the pot. Bring to a simmer, then reduce heat and cover. Cook until chicken is cooked through and easily shredded, about 20-25 minutes.
  4. Remove chicken from the pot and shred it with two forks. Set aside.
  5. Using an immersion blender (or transferring a portion to a regular blender), carefully puree about 1 cup of the cannellini beans in the pot until smooth. If you don't have a blender, you can mash some of the beans with a fork.
  6. Return shredded chicken to the pot. Add remaining cannellini beans, green chiles (with their liquid), and cream cheese. Stir until cream cheese is melted and incorporated.
  7. If the chili is too thick, add a splash of chicken broth or heavy cream (if using) to reach your desired consistency.
  8. Season with salt and pepper to taste. Simmer for another 5-10 minutes to allow flavors to meld. Garnish with fresh cilantro and serve with lime wedges.

Notes

Spice it up by adding more jalapeño or cayenne pepper. For a creamier chili, add more cream cheese or heavy cream. Other beans like great northern or navy beans can be used as a substitute for cannellini beans. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop or in the microwave.