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White Chicken Chili

White chicken chili with a creamy, golden broth made by melting cream cheese into a spiced base, then simmering tender shredded chicken with white beans and corn. Finished with pepper jack, jalapeño, cilantro, and a sour cream swirl for a bold, comforting bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté the flavor base
  1. Sauté the onion in a large pot for 4 minutes, until softened. Add the garlic, cumin, chili powder, oregano, and smoked paprika, then cook for 2 minutes while fragrant.
Simmer the chili
  1. Add the chicken broth, white beans, corn, and diced green chiles, then bring the mixture to a boil. Reduce heat to a steady simmer and stir in the cream cheese until melted.
Finish and serve
  1. Stir in the shredded chicken and heavy cream, then simmer for 10 minutes. Season with salt and pepper to taste, then serve with sour cream, pepper jack, jalapeño, cilantro, and lime.

Notes

For the smoothest texture, cube the cream cheese so it melts quickly once the broth is hot. Store leftovers in the fridge up to 4 days; reheat gently to avoid separating. Freezing is yes—cool completely and freeze up to 3 months, then reheat on the stovetop. For a lighter option, replace heavy cream with half-and-half and use reduced-fat cream cheese.