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Easy Creamy White Chicken Chili

Easy Creamy White Chicken Chili

This Easy Creamy White Chicken Chili is a cozy dish perfect for cold nights, packed with flavor and easy to make.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course main
Cuisine Mexican
Servings 8 cups
Calories 403 kcal

Equipment

  • Dutch oven

Ingredients
  

  • 1 each yellow onion
  • 4 cloves garlic
  • 1 each jalapeño
  • 1 tablespoon olive oil
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 15 oz cans cannellini beans (drained)
  • 1 15 oz can pinto beans (drained)
  • 1 7 oz can diced green chiles
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 0.25 teaspoon smoked paprika
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon freshly cracked black pepper
  • 3 cups chicken broth
  • 1 cup frozen corn
  • 4 oz cream cheese
  • 0.5 cup sour cream

Instructions
 

  • Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
  • Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
  • Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
  • After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.
  • Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.
  • Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!

Notes

You can use chicken breasts for this recipe but be very careful not to cook them over too high of heat. Keep the chili on a gentle simmer so the breast meat cooks slowly without getting tough and dry.

Nutrition

Serving: 1.25cupsCalories: 403kcalCarbohydrates: 41gProtein: 30gFat: 14gSodium: 701mgFiber: 9g
Keyword chicken, chili, Comfort Food, Creamy, Easy Recipe, Fall Recipes
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