This white chicken chili features tender shredded chicken with white beans, corn and green chilies in a creamy, ultra-thick broth. Infused with cumin, chili powder and smoked paprika and brightened by lime, it offers a comforting blend of cream cheese and sour cream, perfect for a delicious, filling freezer-friendly dinner.

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I always enjoy how this White Chicken Chili recipe manages to deliver both flavor and good nutrition in every spoonful. I start by searing 2 lbs of boneless, skinless chicken breasts with a bit of olive oil and medium diced onion, letting the aroma fill the kitchen.

Adding minced garlic and a low sodium chicken broth makes this chili super rich in protein and flavor. I then mix in white beans, white corn, and a can of diced green chilies for just the right hint of spice.

A pinch of ground cumin, chili powder and smoked paprika bring warmth and depth while salt and pepper keep it balanced. Once the chicken is shredded, I stir in softened cream cheese and sour cream for a thick, creamy texture and a squeeze of lime offers a burst of citrus.

This recipe makes for a hearty lunch or dinner and it’s freezer friendly too so you can enjoy it any time.

Why I Like this Recipe

I really love this recipe for several reasons. First, I love how the creamy texture ties everything together and makes each spoonful super comforting. Second, I like that it’s simple to make, even if I sometimes mess up the steps, because the flavors always come out amazing. Third, I enjoy knowing that I can make it ahead of time and even freeze leftovers so there’s always a warm meal waiting when I need it.

This white chicken chili is one of my all-time favorite dishes. Its a thick and creamy stew loaded with shredded chicken, white beans, corn and a few green chilies that give it just the kicks you need. I love that the cream cheese and sour cream make it extra rich and satisfying while the lime juice adds a little tang. It comes together pretty easy too; you just sauté some onions and garlic in olive oil, then add in the chicken and broth until it’s cooked perfectly. After shredding the chicken, you toss it back with the beans and spices like cumin, chili powder and smoked paprika. It all simmers on low heat and every bite is like a warm hug. I know the recipe might seem a bit complicated at first, but it always turns out great, and honestly, a few little mistakes just make it more genuine.

Ingredients

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Chicken breasts are a lean protein that makes the chili hearty and filling.
Low sodium chicken broth adds savory moisture without overpowering the natural flavors.
Great Northern beans offer fiber and protein while keepin the chili healthy and robust.
Olive oil gives essential healthy fats that boost flavor and help digestion.
Cream cheese adds a rich, creamy texture with a slight tang that lifts the dish.
Sour cream smooths out spices and brings a cool, refreshing contrast in every spoon.
Lime juice brightens the dish with its tangy kick and fresh aroma.

Ingredient Quantities

2 lbs boneless, skinless chicken breasts (shredded after cookin)

1 tbsp olive oil

1 medium onion, diced

3 garlic cloves, minced

4 cups low sodium chicken broth

2 (15 oz) cans Great Northern beans, drained and rinsed

1 (15 oz) can white corn, drained

1 (4 oz) can diced green chilies

1 tsp ground cumin

1/2 tsp chili powder

1/4 tsp smoked paprika

Salt and pepper, to taste

1 (8 oz) package cream cheese, softened

1/2 cup sour cream

Juice of 1 lime

Fresh cilantro (optional for garnish)

How to Make this

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1. Heat the olive oil in a large pot over medium heat, then add your diced onion and minced garlic. Cook ’em until they get soft and a little golden.

2. Put in the chicken breasts and pour in the chicken broth. Bring it to a simmer and let it cook for about 15-20 minutes until the chicken is all done.

3. Take the cooked chicken out of the pot and shred it using two forks. Then return the shredded chicken back to the pot.

4. Stir in the drained and rinsed Great Northern beans, drained white corn, and diced green chilies.

5. Sprinkle in the ground cumin, chili powder, and smoked paprika. Season with salt and pepper to taste.

6. Lower the heat and add the softened cream cheese. Stir it in until it melts completely into the mix.

7. Mix in the sour cream and squeeze in the lime juice, stirring everything together until the chili gets extra creamy.

8. Let it simmer on low heat for another 10 minutes so all the flavors really blend together.

9. Taste the chili and adjust the seasonings if needed.

10. Serve hot with a sprinkle of fresh cilantro if you like, and enjoy your hearty white chicken chili!

Equipment Needed

1. Large pot – You need this for cooking the chicken and mixing everything together
2. Cutting board – Essential for dicing the onion and prepping the garlic
3. Sharp knife – For chopping the veggies properly
4. Fork – To shred the chicken once its cooked
5. Measuring cups and spoons – To measure out broth, cream cheese, spices, and sour cream
6. Can opener – For opening the cans of beans, corn, and green chilies
7. Strainer – To drain and rinse the beans and corn
8. Stirring spoon – To mix in the ingredients well
9. Citrus juicer – To get the lime juice out with ease

FAQ

Can I use chicken thighs instead of breasts?

Yup, you can use thighs. They might add a bit more flavor and are juicier, but just be careful not to overcook.

How do I shred the chicken easily?

Once the chicken's cooked, let it cool a little and use two forks to shred it. This usually works really well.

Is there a way to make the chili spicier?

For sure. You can add a bit more chili powder or even throw in some chopped jalapenos if you like a real kick.

Can I prep this chili ahead of time?

Definitely, this dish tastes even better after the flavors have melded overnight in the fridge.

What can I serve with white chicken chili?

It pairs awesome with a side of warm cornbread or even a simple green salad.