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Extreme close-up overhead shot of a thick and creamy white chicken chili in a rustic white bowl, showing shredded chicken, beans, and corn.

White Chicken Chili: The Ultimate Guide to a Thick & Creamy Bowl of Comfort

This White Chicken Chili recipe is unbelievably thick, creamy, and flavorful. Made with tender shredded chicken, white beans, and corn in a velvety broth, this cozy, one-pot meal is ready in under an hour for the perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Southwestern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil (15ml)
  • 1 medium Yellow Onion finely diced
  • 3 cloves Garlic minced
  • 1.5 lbs Boneless, Skinless Chicken Breasts (680g)
  • 4 cups Low-Sodium Chicken Broth (960ml)
  • 4 oz Canned Diced Green Chiles (113g), undrained
  • 2 15 oz cans Great Northern or Cannellini Beans (425g each), rinsed and drained
  • 1.5 cups Corn (255g), frozen or canned
  • 4 oz Cream Cheese (113g), full-fat block, softened
  • 0.5 cup Heavy Cream (120ml)
  • 1.5 tsp Ground Cumin (3g)
  • 1 tsp Dried Oregano (1g)
  • 1 tsp Kosher Salt (6g), more to taste
  • 0.5 tsp Freshly Ground Black Pepper (1g), more to taste
  • 1 cup Shredded Cheddar Cheese (113g)
  • 0.25 cup Fresh Cilantro (15g), chopped

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Wooden spoon

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent. Stir in minced garlic, ground cumin, and dried oregano and cook for another 60 seconds until fragrant.
  2. Pour in the chicken broth and the undrained can of diced green chiles. Bring to a simmer. Add the chicken breasts, reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the chicken is cooked through (165°F / 74°C).
  3. Remove the cooked chicken to a cutting board. Add the rinsed beans and corn to the pot and keep at a simmer. Using two forks, shred the chicken.
  4. Add the softened cream cheese to the pot, whisking constantly until it has completely melted into the broth. Stir in the heavy cream until combined.
  5. Return the shredded chicken to the pot. Stir everything together and let it simmer uncovered for 5-10 minutes for the flavors to meld and the chili to thicken. Season with additional salt and pepper to taste.
  6. Ladle the chili into bowls. Garnish generously with shredded cheddar cheese (it will melt from the heat of the chili), freshly chopped cilantro, and a sprinkle of black pepper. Serve immediately.

Notes

Don't Rush the Onions: Taking the time to properly soften your onions releases their sugars and builds a crucial layer of flavor.
Soften Your Cream Cheese: Let your cream cheese sit at room temperature for at least 30 minutes before adding it for a smoother chili.
Mash Some Beans: For an even thicker chili, mash about a half-cup of the beans into a paste and stir them back into the pot.
Use a Rotisserie Chicken: For a shortcut, use shredded meat from a rotisserie chicken and add it in the final step.