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Creamy White Chicken Chili

A one-pot creamy and zesty white chicken chili that's fast to prepare and customizable to your spice preference.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 1 medium poblano pepper, seeded and diced (or green bell pepper for milder heat)
  • 1 medium jalapeño, seeded and minced (optional for extra kick)
  • 3 cloves garlic, minced
  • 1.5 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground coriander (optional, but great)
  • 0.5 teaspoon smoked paprika (optional)
  • 1 teaspoon kosher salt (plus more to taste)
  • 0.5 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 cans (15-ounce) great Northern beans or cannellini beans, drained and rinsed
  • 1 can (4-ounce) diced green chiles (mild or hot)
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 4 ounces cream cheese, cubed and softened
  • 0.5 cup sour cream or plain Greek yogurt
  • 1 cup frozen or canned corn, drained
  • 1 medium lime, juiced (about 2 tablespoons, plus more to taste)
  • 1/4 cup fresh cilantro, chopped
Optional toppings
  • 1 medium sliced avocado
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
  • 1 cup crushed tortilla chips
  • 1 medium extra cilantro
  • 1 medium jalapeño slices

Method
 

Preparation
  1. Grab a heavy-bottomed pot or Dutch oven. Add oil and heat over medium until shimmering.
  2. Add onion, poblano, and jalapeño. Cook 4–5 minutes until softened and lightly browned. Stir in garlic for 30 seconds until fragrant.
Cooking
  1. Add cumin, chili powder, oregano, coriander, smoked paprika, salt, and pepper. Cook 30–60 seconds, stirring, to wake up the spices.
  2. Pour in chicken broth, beans, and green chiles. Stir and bring to a gentle simmer.
  3. Nestle chicken breasts or thighs into the pot. Simmer gently, partially covered, 12–15 minutes (breasts) or 15–18 minutes (thighs) until cooked through.
  4. Transfer chicken to a board and shred with two forks. Return to the pot.
  5. Reduce heat to low. Stir in cream cheese until melted and smooth, then add sour cream (or Greek yogurt). Don’t boil after this step—keep it gentle to avoid curdling.
  6. Stir in corn and simmer 2 minutes. Add lime juice and cilantro.
  7. Taste and adjust salt, pepper, and lime as needed.
  8. Ladle into bowls and top with avocado, shredded cheese, tortilla chips, and extra jalapeño if you like chaos.

Notes

Cool completely, then refrigerate in airtight containers for up to 4 days. The flavors deepen. Freeze up to 2 months without the dairy, then stir in cream cheese and sour cream at the end for best texture. Warm gently over medium-low on the stove, adding a splash of broth if it thickened.