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Make a comforting bowl of White Chicken Chili, packed with tender chicken, creamy broth, and bold spices. This easy one-pot recipe features hearty beans, mild green chilies, and zesty jalapenos for a deliciously rich flavor. Perfect for busy weeknights or meal prep, this dish comes together quickly with simple pantry staples. Customize the spice level and toppings to create the best chili for your taste. Whether you’re cooking for family dinner or prepping for leftovers, this creamy, protein-packed recipe is a must-try!

Ingredients

Seasonings

1 teaspoon chili powder
½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
¼ teaspoon each: black pepper, cayenne pepper
1 pinch red pepper flakes

Chili

3 tablespoons butter
1 yellow onion, diced
1 large jalapeno pepper, seeded and diced
4 cloves garlic, minced
3 tablespoons flour
6 cups chicken broth
1/3 cup half and half (half milk, half cream)
2 (15.5 oz.) cans cannellini beans, drained
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
2 (4 oz.) cans mild green chilies, undrained
1 ½ lbs. bone-in, skinless chicken breast (see notes)
Salt and pepper, to taste
1 (15.25 oz.) can whole kernel sweet corn, drained (or substitute frozen corn)
8 oz. cream cheese, softened

Garnish Options

Lime wedges
Diced avocado
Sour cream
Tortilla strips
Fritos
Monterey or Pepper Jack cheese

Instructions

Prepare the Seasonings

Combine all the seasoning ingredients in a small bowl and set aside.

Cook the Base

Melt butter in a 4 ½-quart pot over medium heat. Add diced onions and jalapeno. Cook for 5 minutes, stirring occasionally.
Add minced garlic and cook for 1 more minute.
Sprinkle in the flour, stirring to coat the vegetables. Cook for 2 minutes to eliminate the raw flour taste.

Build the Broth

Gradually add the chicken broth, stirring continuously to ensure a smooth consistency.
Slowly mix in the half and half.
(Optional) For a thicker chili, blend 1 heaping cup of drained beans with ½ cup broth in a food processor or blender, then add it to the pot. Otherwise, add all beans whole.
Stir in the prepared seasonings, hot sauce, Worcestershire sauce, and green chilies.
Bring to a boil and let it gently bubble for 15 minutes, uncovered. Then, reduce to a simmer.

Cook the Chicken

Season both sides of the chicken breasts with salt and pepper.
Add the chicken and corn to the pot. Let it simmer gently for 15-20 minutes, uncovered, stirring occasionally to prevent the beans from settling.
Remove the chicken once cooked through and shred it using two forks.
Return the shredded chicken to the pot.

Finish the Chili

Reduce heat to low and stir in the softened cream cheese.
Stir continuously until fully melted and incorporated.
Taste and adjust seasonings if needed.
Serve warm with your favorite garnishes and a side of cornbread!

Why You’ll Love This Recipe

Rich & Creamy: A smooth, flavorful broth with a perfect balance of spice and creaminess.
Protein-Packed: Made with lean chicken and hearty beans for a filling meal.
One-Pot Meal: Easy cleanup and simple preparation.
Great for Meal Prep: Stores well and tastes even better the next day.

Tips

For Extra Thickness: Blend a portion of the beans with broth before adding.
Control the Spice: Adjust the cayenne and jalapeno to your preferred heat level.
Shred Chicken Easily: Use a hand mixer or two forks for quick shredding.
Make It Ahead: Chili flavors deepen overnight, making it perfect for meal prep.

Variations and Substitutions

Protein Options: Swap chicken breast for rotisserie chicken or turkey.
Dairy-Free Alternative: Use coconut milk instead of half and half and omit the cream cheese.
Different Beans: Try great northern or navy beans instead of cannellini.
Vegetarian Version: Use vegetable broth and replace chicken with extra beans or tofu.

FAQs

Can I make this in a slow cooker?
Yes! Add all ingredients except the cream cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese at the end until melted.

How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.

Can I freeze White Chicken Chili?
Absolutely! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

Pair with cornbread, garlic bread, or warm tortillas.
Serve with a side salad for a refreshing contrast.
Top with crushed tortilla chips or shredded cheese for extra flavor.
Add a squeeze of fresh lime juice to enhance the taste.

This creamy, comforting White Chicken Chili is perfect for any occasion. Let me know if you’d like more adjustments!