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White Chicken Chili

White chicken chili with a creamy, golden broth made by melting cream cheese into simmering stock, then simmering shredded chicken until tender. Packed with white beans and corn, finished with optional pepper jack, jalapeño, cilantro, and a sour cream/lime topping swirl.
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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: 585
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast, cooked and shredded
  • 1.5 lb chicken breast
White beans, drained
  • 2 can (15 oz) white beans
Corn, drained
  • 1 can (15 oz) corn
Diced green chiles
  • 1 can (4 oz) diced green chiles
Onion, diced
  • 1 onion
Garlic, minced
  • 4 clove garlic
Chicken broth
  • 4 cup chicken broth
Cream cheese, cubed
  • 8 oz cream cheese
Heavy cream
  • 1 cup heavy cream
Ground cumin
  • 2 tsp cumin
Chili powder
  • 1 tsp chili powder
Oregano
  • 1 tsp oregano
Smoked paprika
  • 0.5 tsp smoked paprika
Sour cream, for serving
  • 0.25 cup sour cream
Pepper jack, for serving
  • 0.5 cup pepper jack
Cilantro, for serving
  • 0.25 cup cilantro
Jalapeño, for serving
  • 1 jalapeño
Lime, for serving
  • 1 lime
Salt and pepper, to taste
  • 1 salt
  • 1 pepper

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and spices
  1. In a large pot, sauté the onion over medium heat for 4 minutes, until softened and slightly translucent (visual cue: sheen on the onion).
  2. Add the garlic, cumin, chili powder, oregano, and smoked paprika and cook for 2 minutes, stirring constantly until fragrant (visual cue: spices darken slightly and smell toasty).
Build the chili base
  1. Add the chicken broth, white beans, corn, and diced green chiles, then bring the mixture to a boil (visual cue: active bubbling across the surface).
  2. Reduce heat to maintain a gentle simmer, then stir in the cubed cream cheese until melted and the broth turns creamy (visual cue: no visible cream cheese lumps).
Cook the chicken and finish
  1. Add the shredded chicken and heavy cream, then simmer for 10 minutes (visual cue: thickened broth clings lightly to the beans).
  2. Season with salt and pepper to taste, then serve with sour cream, pepper jack, jalapeño, cilantro, and lime (visual cue: toppings sit fresh on top).

Notes

For the creamiest texture, keep the heat at a gentle simmer when adding the cream cheese so it melts smoothly. Store leftovers in an airtight container in the refrigerator for up to 4 days; freezer is yes—freeze in portions and reheat until hot, stirring well. If you want a lighter option, swap heavy cream for half-and-half (taste may be slightly less rich but still creamy).