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+ servings

White Chicken Chili

This White Chicken Chili is so creamy, hearty, and loaded with chicken, beans, green chiles and sweet corn! One of my favorite chili recipes, it is easy to make and comes together in under an hour, making it perfect for busy weeknights.
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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 (4-ounce) cans green chiles, mild, hot or a combination
  • 4 cups chicken broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper, (optional)
  • Salt and freshly ground pepper, to taste
  • 2 pounds chicken breasts
  • 2 (14-ounces) cans white beans (such as Navy, Cannellini or Great Northern Beans), drained
  • 1 cup sweet corn, (fresh, canned or frozen)
  • 8 ounces cream cheese, cubed
  • 1/2 cup heavy cream
  • Juice of half a lime



  • In a large Dutch Oven or heavy bottomed pot, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 2-3 minutes. Stir in the garlic and continue sautéing for another minute, or until the garlic is fragrant. Then, add the green chilies and cook for a minute or two, so the extra water can evaporate.
  • Pour in the chicken broth and add the oregano, basil, chili powder, cayenne (if using), and a pinch of salt and pepper. Bring to a boil, then add the chicken breasts, cover and lower the heat to medium-low. Cook until the chicken is tender, about 10 - 15 minutes.
  • Remove the chicken from the pot and shred. Return to the pot, along with the beans, corn and cream cheese. Cook over medium heat, until the cream cheese melts and incorporates into the chili.
  • Stir in the heavy cream and lime juice. Cook until thickened to the desired consistency. For a thicker chili, use the back of a wooden spoon to smash some of the beans against the sides of the pot. The released starch will help thicken the chili further.
  • Taste and adjust seasoning as needed.
  • Serve with the desired toppings!


Storage and Freezing
White Chicken Chili will keep in the fridge for up to 4 days.
If you wish to freeze it, skip adding the cream cheese and heavy cream. Without the dairy, it can be frozen for up to 3 months. Thaw overnight in the fridge, reheat and add the cream cheese and cream.
Reheat this chili on the stovetop, over medium-low heat, adding more liquid if needed to bring it back to the original consistency.
Toppings Suggestions
  • diced or sliced avocados
  • sliced jalapeños and/or sliced red onions
  • sour cream
  • tortilla strips
  • lime wedges
  • cilantro or scallions


Calories: 475kcal, Carbohydrates: 36g, Protein: 36g, Fat: 21g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 776mg, Potassium: 1075mg, Fiber: 12g, Sugar: 3g, Vitamin A: 833IU, Vitamin C: 24mg, Calcium: 148mg, Iron: 4mg