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White Chicken Chili

White chicken chili made with a creamy, golden broth—shredded chicken, white beans, corn, and green chiles simmered until silky with melted cream cheese. Finished with tangy sour cream, pepper jack, jalapeño, and cilantro for a bright, crowd-ready bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and beans
  • 1.5 lb chicken breast Cooked and shredded.
  • 2 can (15 oz) white beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 can (4 oz) diced green chiles
  • 1 onion Diced.
  • 4 clove garlic Minced.
  • 4 cup chicken broth
Creamy base and seasonings
  • 8 oz cream cheese Cubed.
  • 1 cup heavy cream
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 0.5 tsp smoked paprika
Serving toppings
  • 1 sour cream For serving.
  • 1 cup pepper jack For serving, shredded or sliced.
  • 1 jalapeño For serving, sliced.
  • 1 cilantro For serving, chopped.
  • 1 lime For serving, cut into wedges.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Cook the flavor base
  1. Sauté the onion in a large pot for 4 minutes. Stir until softened and lightly translucent.
  2. Add the garlic, cumin, chili powder, oregano, and smoked paprika and cook for 2 minutes. Stir constantly so the spices become fragrant.
Simmer the chili
  1. Add the chicken broth, white beans, corn, and diced green chiles; bring to a boil. Watch for active bubbling across the surface.
  2. Reduce heat and stir in the cream cheese until melted. Keep stirring until the broth turns smooth and creamy.
  3. Add the shredded chicken and heavy cream and simmer for 10 minutes. Simmer gently until the chicken is heated through.
Season and serve
  1. Season with salt and pepper to taste. Serve immediately with sour cream, pepper jack, jalapeño, cilantro, and lime on top.

Notes

Pro tip: For the creamiest texture, keep the heat at a low simmer after adding the cream cheese so it melts smoothly without breaking. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop. Freeze yes—freeze up to 2 months, then rewarm on low and add a splash of heavy cream or broth if needed. Dietary swap: use reduced-fat cream cheese and heavy cream or substitute half-and-half for a lighter version.