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White Chili Chicken Recipe
Nancy

White Chili Chicken Recipe

Warm, creamy, and full of flavor, White Chicken Chili is the perfect comfort food for chilly days. It’s a great way to use up leftover chicken or rotisserie meat and comes together in just one pot. This chili is rich and cheesy with a slight kick from green chiles and chili powder.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Calories: 420
Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken: Use leftover or rotisserie chicken for ease and added flavor.
  • 1 medium yellow onion diced small: Fresh onion adds a natural sweetness and depth.
  • 3 cloves garlic minced: Brings bold flavor and aroma to the chili base.
  • 1 teaspoon oil: Use a neutral oil like canola or olive to sauté the veggies.
  • 2 teaspoons cumin: Adds a smoky warmth that balances the creaminess.
  • 1 teaspoon oregano: Gives a touch of herby earthy flavor.
  • 1 teaspoon chili powder: Just enough heat without overpowering the creamy base.
  • 1 teaspoon salt: Enhances and balances all the flavors.
  • 4 cups chicken stock or broth: Use low-sodium for better control over seasoning.
  • 2 tablespoons cornstarch: Helps thicken the chili for a hearty consistency.
  • 7 ounces canned chopped mild green chiles: Adds a mild spice and tangy kick.
  • 2 15-ounce cans white beans, drained and rinsed: Great Northern or cannellini beans work well for creaminess.
  • 1 cup frozen corn thawed: Adds sweetness and color — thaw before using to avoid excess water.
  • 4 ounces cream cheese cubed: Use full-fat for the richest and smoothest texture.
  • 1/2 cup sour cream: Gives tang and creaminess — stir in at the end for best results.
  • 1 cup Monterey or pepper Jack cheese shredded: Freshly grated melts better and gives a smoother finish.
  • 1 tablespoon fresh lime juice: Adds brightness to balance the richness.
  • Optional toppings: sour cream cilantro, shredded cheese, and corn chips

Method
 

  1. Start by heating a large pot over medium-high heat. Add the oil and let it warm up for a few seconds. Toss in the diced onion and sauté until translucent, about 3 minutes. Once the onions are soft, add the minced garlic, cumin, oregano, chili powder, and salt. Stir and cook for another 30 seconds to release the fragrance.
  2. Pour in the chicken stock or broth and bring everything to a gentle simmer. Let it bubble lightly for about 20 minutes — this helps the spices and aromatics infuse the broth. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water or broth. Slowly add this mixture to the pot and stir well. Bring it to a light boil for one minute to let it thicken slightly.
  3. Now, reduce the heat and stir in the shredded chicken, drained white beans, thawed corn, and green chiles. Gently add the cream cheese cubes and stir until they begin to melt. Simmer the chili for another 10 to 15 minutes on low heat — make sure it does not boil during this time, as you want it creamy, not curdled.
  4. Once everything is heated through and creamy, turn off the heat. Stir in the lime juice, sour cream, and shredded cheese. Mix until the cheese is fully melted and the chili is smooth. Ladle into bowls and serve with extra sour cream, chopped cilantro, more cheese, and crunchy corn chips if desired.