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An appetizing bowl of easy white chicken chili recipe, garnished with fresh avocado, lime, tortilla chips, and cilantro.
wiame recipes

Easy Creamy White Chicken Chili

This easy creamy white chicken chili is the ultimate comfort food — rich, hearty, and ready in just 35 minutes. Made with tender chicken, creamy broth, white beans, corn, and green chiles, it’s a flavorful one-pot meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless, skinless chicken breasts about 2 lb
  • 2 cups low-sodium chicken broth
  • 1 can white kidney beans drained and rinsed (19oz or 591ml)
  • 1 can sweet corn drained (12oz or 341ml)
  • 1 can mild green chiles 4oz (113ml)
  • 1 tsp green hot sauce such as Tabasco
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt adjust to taste
  • 4 oz cream cheese room temperature (125g)
Optional Thickener
  • 1 tbsp cornstarch optional, for thickening
  • 1 tbsp water for cornstarch slurry
Toppings (optional)
  • tortilla chips, avocado, lime wedges, salsa, shredded cheese, jalapeños for garnish

Equipment

  • Dutch Oven or Large Soup Pot
  • Cutting board
  • measuring cups and spoons
  • Two Forks (for shredding chicken)
  • meat thermometer

Method
 

  1. Add chicken breasts and chicken broth to a large Dutch oven or soup pot. Bring to a simmer over medium-high heat, then cover and cook for 15 minutes until the chicken is fully cooked (165°F).
  2. Remove the chicken, shred it using two forks, and return it to the pot with the broth.
  3. Add beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt. Stir to combine.
  4. Add the cubed cream cheese and stir gently until melted and creamy. Simmer for 10 minutes over medium-low heat, stirring occasionally.
  5. If desired, mix cornstarch with water to create a slurry and stir it into the chili. Simmer for 1–2 more minutes until thickened.
  6. Serve hot with toppings like tortilla chips, cheese, avocado, or lime wedges.

Notes

For a dairy-free version, omit the cream cheese and blend half the beans with some broth for a naturally creamy texture. You can also use chicken thighs or canned chicken for convenience. Store leftovers in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer.