White Chicken Chili

Warm up with a bowl of this comforting and hearty White Chicken Chili. This flavorful dish combines tender shredded chicken, creamy white beans, and sweet corn in a luscious broth with a subtle touch of spice, making it a perfect meal for a cozy evening.

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This American classic offers a lighter twist on traditional chili without sacrificing depth of flavor. The blend of cumin, oregano, and chili powder provides an aromatic base that highlights the sweetness of the corn and the creaminess of the white beans.

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional, for heat)
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 1 (4 oz/115 g) can diced green chiles
• 2 cans (15 oz/425 g each) white beans (cannellini or Great Northern), drained and rinsed
• 4 cups (1 L) low-sodium chicken broth
• 4 oz (115 g) cream cheese, softened and cubed
• 1/2 cup (120 ml) heavy cream or half-and-half
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• Garnishes: chopped fresh cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, lime wedges

Instructions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and jalapeño; sauté for 3-4 minutes until softened.

Step 3

Stir in the garlic and cook for 1 minute until fragrant.

Step 4

Add the chicken breasts, white beans, corn, green chiles, chicken broth, cumin, oregano, chili powder, cayenne, salt, and pepper. Stir to combine.

Step 5

Bring to a boil, then reduce heat and simmer, uncovered, for 20–25 minutes until the chicken is cooked through.

Step 6

Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.

Step 7

Stir in the cream cheese and heavy cream; simmer for another 5 minutes, stirring until the cream cheese is fully melted and the chili is creamy.

Step 8

Taste and adjust seasoning as needed.

Step 9

Serve hot, topped with cilantro, green onions, shredded cheese, and a squeeze of lime if desired.

Zusatztipps für die Zubereitung

Für zusätzliche Fülle können Sie eine Dose abgetropfte weiße Hominy hinzufügen. Falls Sie eine schärfere Note bevorzugen, können Sie die Menge an Jalapeño oder Cayennepfeffer erhöhen.

Varianten und Anpassungen

Für eine noch schnellere Zubereitung eignet sich gegrilltes Hähnchen (Rotisserie Chicken). Zupfen Sie dieses einfach in Stücke und geben Sie es nach Schritt 6 in den Topf.

Serviervorschläge

Reichen Sie dazu klassisches Maisbrot oder knusprige Tortilla-Chips. Frische Toppings wie Koriander, Frühlingszwiebeln und eine Extraportion Käse runden das Gericht perfekt ab.

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Egal ob für ein schnelles Familienessen oder eine größere Runde, dieses White Chicken Chili ist ein nahrhafter und wohltuender Genuss, der jedem schmeckt.

Recipe FAQs

→ Can I make this chili ahead of time?

Absolutely. This chili actually tastes better the next day as the flavors meld together. Store it in the refrigerator for up to 4 days and reheat gently on the stovetet, adding a splash of broth if needed to loosen the consistency.

→ Can I use dried beans instead of canned?

Yes, you'll need about 2 cups of cooked white beans. Soak and cook 1 cup of dried beans according to package directions, then proceed with the instructions. This may extend your total preparation time.

→ How can I make this chili thicker?

For a thicker consistency, you can mash about 1 cup of the beans against the side of the pot before adding the chicken back in. Alternatively, let it simmer uncovered for an additional 10-15 minutes to reduce the liquid slightly.

→ Is this chili freezer-friendly?

Yes, this chili freezes beautifully. Cool completely before transferring to airtight containers or freezer bags. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ Can I make this in a slow cooker?

Certainly. Sauté the onion, jalapeño, and garlic first, then transfer everything except the cream cheese and heavy cream to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, then stir in the dairy during the last 30 minutes.

→ What can I substitute for the cream cheese?

You can use an equal amount of Greek yogurt or sour cream for tanginess, though the texture will be slightly different. For a dairy-free option, purée some extra white beans and stir them in to create creaminess.