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White Chicken Chili

A creamy, cozy, and flavorful chili that brings the comfort you want with the speed you need. It balances creamy richness with zippy lime and green chiles for a deliciously satisfying weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tablespoons Olive oil For sautéing
  • 1 medium Yellow onion, diced
  • 1-2 Jalapeño, seeded and minced Adjust heat to taste
  • 4 cloves Garlic, minced
  • 2 teaspoons Ground cumin
  • 1 teaspoon Ground coriander
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Smoked paprika
  • Salt and black pepper To taste
For the chili
  • 4 cups Chicken broth Low sodium recommended
  • 2 cans (4-ounce) Canned green chiles, mild or hot
  • 2 cans Great Northern or cannellini beans, drained and rinsed
  • 1 cup Corn kernels, frozen or canned, drained
  • 4 cups Cooked shredded chicken Rotisserie works well
  • 4 ounces Cream cheese, softened and cubed
  • 1/2 cup Heavy cream or half-and-half
  • 1 lime Juice from lime, plus wedges for serving
  • 1/4 cup Fresh cilantro, chopped Plus more for garnish
  • Optional toppings: avocado, shredded Monterey Jack, tortilla strips, sliced radish, sour cream

Method
 

Preparation
  1. Heat olive oil in a large pot over medium.
  2. Add onion and jalapeño; cook for 4-5 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
  3. Add cumin, coriander, oregano, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir for 30-60 seconds to bloom the spices.
Cooking
  1. Pour in chicken broth and green chiles and bring to a gentle simmer.
  2. Add the beans and corn. Use a potato masher to lightly mash about 1 cup of the beans in the pot.
  3. Stir in shredded chicken and simmer for 10-12 minutes to let the flavors mingle.
  4. Taste and adjust salt and pepper.
  5. Reduce heat to low. Add cream cheese and stir until fully melted and smooth. Pour in heavy cream and warm gently—do not boil.
  6. Stir in lime juice and cilantro, then turn off heat.
Serving
  1. Ladle into bowls and top with avocado, cheese, tortilla strips, extra cilantro, and lime wedges.

Notes

Store cooled chili in airtight containers up to 4 days in the fridge. It thickens as it chills, so thin with a splash of broth or water upon reheating. For longer storage, freeze in quart bags or containers for 2-3 months. Thaw overnight in the fridge.