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White Chili Chicken Recipe - Cozy, Creamy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1–2 jalapeños, seeded and minced (optional for heat)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • 1/2 teaspoon ground coriander (optional, for citrusy depth)
  • 1/2 teaspoon chili powder or ancho chili powder (optional)
  • 4 cups low-sodium chicken broth
  • 2 (4-ounce) cans diced green chiles
  • 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
  • 3 cups cooked, shredded chicken (rotisserie works well)
  • 1/2 cup corn kernels (frozen or canned, optional)
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup half-and-half or whole milk (adjust to desired creaminess)
  • 1 lime, juiced (plus extra wedges for serving)
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper, to taste
  • For serving: tortilla chips or strips, shredded Monterey Jack or Pepper Jack, sliced avocado, sour cream

Method
 

  1. Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, 4–5 minutes. Stir in garlic and jalapeño, and cook for 1 minute until fragrant.
  2. Bloom the spices. Add cumin, oregano, coriander, and chili powder. Stir for 30 seconds to wake up the flavors, being careful not to scorch the spices.
  3. Build the base. Pour in the chicken broth and add the green chiles. Bring to a gentle simmer.
  4. Thicken naturally. Add half of the beans to the pot. Using a potato masher or the back of a spoon, mash some of the beans against the side of the pot to thicken the broth. Leave some beans whole for texture.
  5. Add chicken and remaining beans. Stir in the shredded chicken, remaining whole beans, and corn (if using). Simmer for 10–12 minutes to meld flavors.
  6. Make it creamy. Reduce heat to low. Stir in the cream cheese until fully melted and smooth, then add the half-and-half. Do not let it boil after adding dairy; keep it at a gentle heat.
  7. Finish and balance. Stir in lime juice and cilantro. Taste and season with salt and pepper. If you want more heat, add a pinch of cayenne or a few dashes of hot sauce.
  8. Serve. Ladle into bowls and top with shredded cheese, tortilla chips, avocado, and a dollop of sour cream, if desired. Add extra lime on the side.