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Two white bowls filled with creamy white chicken chili, garnished with shredded cheese, fresh cilantro, and a lime wedge on a wooden cutting board, served with slices of crusty bread.

Creamy White Chicken Chili

A rich, comforting white chicken chili made with tender chicken, creamy broth, white beans, and mild green chiles — perfect for cozy meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 pound boneless skinless chicken breasts diced
  • 2 cans white beans drained and rinsed
  • 1 can sweet corn drained
  • 1 can diced green chiles mild
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 4 ounces cream cheese softened
  • 1/2 cup heavy cream
  • 1/2 cup shredded mozzarella or Monterey Jack cheese
  • fresh cilantro or green onions for garnish
  • lime wedges for serving

Equipment

  • Large Pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook 4–5 minutes until softened.
  2. Stir in garlic and cook for 1 minute until fragrant.
  3. Add diced chicken and cook 6–7 minutes until lightly browned.
  4. Stir in beans, corn, green chiles, chicken broth, cumin, chili powder, paprika, oregano, salt, and pepper.
  5. Bring to a gentle boil, then reduce heat and let simmer for 20 minutes.
  6. Add cream cheese and stir until fully melted into the soup.
  7. Pour in heavy cream and add shredded cheese, stirring until the chili becomes creamy and smooth.
  8. Simmer for an additional 5 minutes.
  9. Serve hot topped with cilantro or green onions and a squeeze of lime.

Notes

For extra heat, add a chopped jalapeño with the onions or stir in cayenne to taste. This chili also thickens as it cools.