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White Chicken Chili

A cozy and creamy white chicken chili loaded with tender shredded chicken, soft white beans, and a hint of heat, perfect for chilly nights.
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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: 380
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil, extra virgin preferred for flavor
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced Use fresh garlic for best flavor
  • 1 jalapeño, seeded and finely chopped (optional for heat)
  • 1 teaspoon ground cumin, toasted if possible for deeper flavor
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, or to taste)
  • 4 cups low-sodium chicken broth Use good-quality broth for depth
  • 2 cans (15 ounces each) great northern beans or cannellini beans, drained and rinsed
  • 2 cups cooked shredded chicken (about 1 pound raw before cooking) Rotisserie chicken is perfect
  • 1 cup frozen corn kernels (optional)
  • 4 ounces (about 1/2 cup) cream cheese, softened
  • 1/2 cup sour cream or Greek yogurt for tang and creaminess
  • 1 lime, juiced
  • Salt and freshly ground black pepper to taste
For Garnishes and Serving
  • 1/2 cup chopped fresh cilantro Reserve some for garnish
  • 1 avocado, diced
  • 1/2 cup shredded Monterey Jack or cheddar cheese
  • Tortilla chips or warm corn tortillas

Method
 

Prepare Aromatics and Spices
  1. Heat olive oil in a large Dutch oven over medium heat. Add the chopped onion and cook for 5 to 7 minutes until soft and translucent.
  2. Add garlic and jalapeño, cooking for 30 to 60 seconds until fragrant. Stir in cumin, oregano, smoked paprika, and cayenne, toasting the spices for about 30 seconds.
Build the Broth
  1. Pour in chicken broth and scrape any browned bits from the pot. Bring to a gentle simmer over medium-high heat.
Add Beans and Chicken
  1. Stir in drained beans, shredded chicken, and frozen corn if using. Reduce heat and let simmer for 10 to 12 minutes.
Make It Creamy
  1. Turn heat to low and add cream cheese in dollops, whisking until fully melted and integrated.
  2. Stir in sour cream or Greek yogurt and season with salt and pepper.
Finish and Adjust
  1. Remove from heat and stir in lime juice and most of the chopped cilantro. Taste and adjust seasoning as needed.
Serve
  1. Ladle into bowls and top with diced avocado, shredded cheese, extra cilantro, and serve with tortilla chips or tortillas.

Notes

Use rotisserie chicken for a quick prep or poach chicken breasts for extra flavor. For a dairy-free option, substitute cream cheese and sour cream with coconut cream. The chili can be refrigerated for 4 days or frozen for up to 3 months.