White Chicken Chili recipe
Servings: 4 servings
Calories: 394cal
This White Chicken Chili is ultra thick and creamy, with shredded chicken, white beans and corn and just the right amount of spice! Make ahead and freezer friendly, perfect for pantry cooking.
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Ingredients
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
- 1 can white kidney beans, drained and rinsed (19oz or 591ml)
- 1 can sweet corn, drained (12oz or 341ml)
- 1 can green chiles (4oz or 113ml)
- 1 teaspoon green hot sauce
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 4 ounces cream cheese, room temperature (125g)
- 1 tablespoon cornstarch optional
- 1 tablespoon water optional
- Chips avocado, lime wedges, salsa, cheese or jalapenos, for serving
Instructions
- To a 3- to 4-quart Dutch oven or soup pot, add the chicken and broth. Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Cover and simmer for 15 minutes, or until the chicken is cooked through and a meat thermometer inserted into the chicken reaches 165°F.
- Remove the chicken from the pot to a large cutting board and shred with two forks. Place the shredded chicken back into the pot with the broth.
- Add the beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt and stir.
- Cut the cream cheese into cubes and stir into the pot. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally to melt the cream cheese.
- If desired, in a small bowl, stir together the cornstarch and water and add to the simmering chili to thicken further.
- Serve with additional hot sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos— whatever your favorite toppings are!
Video
Notes
Substitutions and variations:
- Feel free to saute some vegetables (onion, peppers, etc.) in oil before adding the chicken and broth for extra flavor. We love this Chicken Chili as is, but feel free to experiment!
- You can swap the chicken breasts for boneless, skinless chicken thighs. You can also brown the chicken before adding the other ingredients if you desire.
- This chili is pretty thick and chunky -- if you prefer a thinner chili, feel free to add more broth, milk or cream.
- If you don't like a lot of spice, omit the Tabasco or add in just a few drops at a time.
Nutrition
Serving: 465grams | Calories: 394cal | Carbohydrates: 39g | Protein: 38g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 88mg | Sodium: 1236mg | Potassium: 1085mg | Fiber: 8g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 15mg | Calcium: 103mg | Iron: 3mg