Description
This BEST White Chicken Chili recipe is thick, creamy, and packed with shredded chicken, white beans, and corn. A cozy, family-friendly dinner ready in just 35 minutes and perfect for make-ahead meals.
Ingredients
4 boneless, skinless chicken breasts (about 2 lb)
2 cups low-sodium chicken broth
1 can white kidney beans, drained and rinsed (19 oz)
1 can sweet corn, drained (12 oz)
1 can green chiles (4 oz)
1 teaspoon green hot sauce
1 teaspoon chili powder
½ teaspoon onion powder
½ teaspoon salt
4 oz cream cheese, room temperature
1 tablespoon cornstarch (optional)
1 tablespoon water (optional)
For serving (optional):
Chips, avocado, lime wedges, salsa, shredded cheese, jalapeños
Instructions
Add chicken breasts and chicken broth to a large pot or Dutch oven. Bring to a simmer over medium-high heat.
Reduce heat to medium-low, cover, and simmer for 15 minutes or until chicken reaches 165°F.
Remove chicken, shred with two forks, and return it to the pot.
Stir in white beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt.
Add cubed cream cheese, cover, and simmer for 10 minutes, stirring occasionally until creamy.
For a thicker chili, mix cornstarch with water and stir into the pot. Simmer 1–2 minutes more.
Serve warm with your favorite toppings.
Notes
Chicken thighs can be used instead of breasts.
Add extra broth, milk, or cream if you prefer a thinner chili.
Omit hot sauce for a milder version.
Freezer-friendly for up to 3 months
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 465 g)
- Calories: 394 kcal
- Sugar: 4 g
- Sodium: 1236 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 88 mg