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A blue Dutch oven brimming with hearty white chicken chili, garnished with shredded chicken, white beans, corn, cilantro, tortilla strips, sour cream, and lime wedges.
Reda

Creamy & Smoky White Chicken Chili

This hearty white chicken chili is incredibly creamy and flavorful, packed with tender shredded chicken, white beans, green chilies, and a hint of smoky spice. It's a comforting, easy-to-make meal perfect for a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chili Base
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 jalapeño seeded and minced (optional)
Chicken and Spices
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste
Beans and Liquids
  • 4 cups low-sodium chicken broth
  • 2 (15-oz) cans Great Northern beans rinsed and drained
  • 1 (15-oz) can Cannellini beans rinsed and drained
  • 2 (4-oz) cans diced green chilies undrained
Creamy Finish
  • 4 oz cream cheese softened and cubed
  • 0.5 cup heavy cream or half-and-half
  • 0.25 cup fresh cilantro chopped
  • 2 tbsp fresh lime juice
Optional Garnishes
  • Shredded Monterey Jack cheese
  • Sour cream or plain Greek yogurt
  • Sliced avocado
  • Crispy tortilla strips

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Chef's Knife

Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and jalapeño (if using) and sauté for 4-5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
  2. Add the whole chicken breasts to the pot. Sprinkle with cumin, oregano, chili powder, smoked paprika, salt, and pepper. Sear the chicken for 2-3 minutes per side, just until it gets a little color (it does not need to be cooked through).
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the rinsed and drained Great Northern and Cannellini beans, and the undrained cans of diced green chilies.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
  5. Carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken.
  6. While the chicken is out of the pot, add the cubed cream cheese and heavy cream to the chili. Stir continuously until the cream cheese is fully melted and the broth is smooth and creamy.
  7. Return the shredded chicken to the pot. Stir in the fresh cilantro and lime juice. Let it simmer for another 5 minutes to allow the flavors to meld together.
  8. Taste and adjust seasoning if necessary, adding more salt or pepper as needed.
  9. Ladle the white chicken chili into bowls and serve hot with your favorite toppings like shredded cheese, sour cream, avocado, and tortilla strips.

Notes

**Shortcut Tip:** For an even faster version, use 3-4 cups of pre-cooked rotisserie chicken. Add it in step 7 along with the cilantro and lime juice.
**Spice Level:** Adjust the heat by keeping some seeds in the jalapeño or adding a pinch of cayenne pepper with the other spices. For a milder version, omit the jalapeño entirely.
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.