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White Chicken Chili

White chicken chili made with a creamy, golden broth—sautéed aromatics and spices, then simmered with tender shredded chicken and white beans. Finished with a sour cream swirl and melty pepper jack for a cozy, bowl-ready texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken chili base
  • 1.5 lb chicken breast Cooked and shredded
  • 2 can (15 oz) white beans Drained
  • 1 can (15 oz) corn Drained
  • 1 can (4 oz) diced green chiles
  • 1 onion Diced
  • 4 cloves garlic Minced
  • 4 cup chicken broth
  • 8 oz cream cheese Cubed
  • 1 cup heavy cream
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 0.5 tsp smoked paprika
  • 0.25 sour cream For serving
  • 2 oz pepper jack Shredded or sliced, for serving
  • 0.25 jalapeño Sliced, for serving
  • 1 cilantro Chopped, for serving
  • 0.5 lime Wedges, for serving
  • 0.5 tsp salt To taste
  • 0.5 tsp pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Sauté and build the chili
  1. Heat a large pot over medium heat and sauté the onion for 4 minutes, until softened and fragrant with a light golden edge. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika and cook for 2 minutes, stirring until very fragrant.
  2. Add chicken broth, white beans, corn, and diced green chiles to the pot and bring to a boil, stirring so the spices disperse evenly.
  3. Reduce heat to a gentle simmer and stir in the cubed cream cheese until melted and the broth turns creamy.
Simmer with chicken and serve
  1. Add the shredded chicken and heavy cream, then simmer for 10 minutes, stirring occasionally until hot throughout and slightly thickened.
  2. Season with salt and pepper to taste, then ladle into bowls and top with sour cream, shredded pepper jack, jalapeño, cilantro, and lime wedges for serving.

Notes

Pro tip: melt the cream cheese slowly once you reduce the heat so it smooths into the broth instead of clumping. Store leftovers in an airtight container in the fridge up to 4 days; reheat gently on the stove or microwave. Freezing: yes, but the dairy may separate slightly—stir well while reheating. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream.