Description
This comforting White Chicken Chili is a soul-warming bowl of goodness, featuring tender chicken, hearty Northern beans, and sweet corn. It swaps traditional tomato bases for a velvety broth enriched with cream cheese and zesty green chiles. Perfect for busy weeknights, this one-pot meal is mild enough for kids yet elevated enough for guests, making it a reliable favorite that delivers big flavor in under forty minutes.
Ingredients
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 yellow onion, finely diced
3 cloves garlic, minced
2 (15 oz) cans great Northern beans, drained and rinsed
1 (15 oz) can whole kernel corn, drained
1 (4 oz) can diced green chiles
2 cups low-sodium chicken broth
4 oz cream cheese, softened
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium-high heat.
Add the diced chicken and cook until browned on all sides, then remove and set aside.
In the same pot, sauté the onion until translucent, then add the minced garlic and cook for 1 minute.
Stir in the chicken broth, beans, corn, green chiles, cumin, and oregano.
Return the chicken to the pot and bring to a simmer for 15-20 minutes.
Reduce heat to low and stir in the softened cream cheese until smooth and fully melted.
Season with salt and pepper to taste and serve warm.
Notes
Customize your chili with toppings like shredded Monterey Jack cheese, fresh cilantro, sour cream, or crispy tortilla strips to keep dinner interactive and fun.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg