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White Chicken Chili (Creamy Version) - Cozy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion, diced
  • 1 jalapeño, seeded and minced (optional for extra heat)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 cans (4 ounces each) diced green chiles, mild or hot
  • 3 cans (15 ounces each) white beans, such as cannellini or Great Northern, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 3 cups cooked, shredded chicken (rotisserie works great)
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • 1 cup frozen or canned corn, drained
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Optional toppings: sliced avocado, shredded Monterey Jack or Pepper Jack, crushed tortilla chips or strips, sour cream, extra lime wedges

Method
 

  1. Sauté the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and jalapeño and cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds, just until fragrant.
  2. Bloom the spices: Add cumin, oregano, chili powder, coriander (if using), salt, and pepper. Stir for 30 seconds to wake up the flavors.
  3. Build the base: Add green chiles, 2 cans of beans, and the chicken broth. Bring to a simmer.
  4. Make it thick and creamy (without flour): In a bowl, mash the remaining 1 can of beans with a fork or potato masher until mostly smooth. Stir the mashed beans into the pot to naturally thicken the chili.
  5. Add chicken and corn: Stir in the shredded chicken and corn. Simmer gently for 10–15 minutes, stirring occasionally, to let the flavors mingle.
  6. Melt in the creaminess: Lower the heat. Add the cream cheese and stir until fully melted and smooth. Pour in the heavy cream. Do not let it boil after adding dairy; keep it at a gentle simmer.
  7. Finish with freshness: Squeeze in the lime juice. Taste and adjust salt, pepper, or lime as needed. If you want more heat, add a pinch of cayenne or extra chopped jalapeño.
  8. Serve and top: Ladle into bowls and garnish with cilantro, avocado slices, shredded cheese, tortilla strips, and a dollop of sour cream if you like.