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–+ servings
white chicken chili

White Chicken Chili with Cream Cheese

Anna Chwistek
This mildly spicy, weeknight-friendly white bean chili is as hearty, bright and comforting as it sounds. Imagine tender beans, juicy chicken and crispy corn kernels in a rich, ultra-creamy broth, layered with spices, a hint of lime and green chilis. Sprinkle with plenty of punchy toppings!
4.63 from 32 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6
Calories 436 kcal

Ingredients
 
 

  • 3 tbsp olive oil
  • 2 yellow onions finely chopped
  • 8 garlic cloves minced
  • 2 pickled jalapeños seeds removed and minced
  • 2 poblano peppers or green chili, or green bell pepper, seeds removed and chopped
  • 4 chicken fillets about 800 g/1.8 pounds
  • 5 cups low sodium chicken broth
  • 1 bay leaf
  • 1 cup whole milk
  • 7 ounces cream cheese at room temperature
  • 5 ounces grated sharp cheddar
  • 2 cans (500 g/18 oz) cannellini beans drained
  • 1 can (140 g/5 oz) corn kernels
  • 2 tbsp lime juice

Spices

  • 1 tsp salt
  • 1 tps black pepper
  • 1 tsp chili flakes
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tbsp ground cumin

Toppings

  • chopped cilantro
  • chopped scallions
  • sour cream or plain full fat yogurt
  • shredded cheddar
  • corn chips

Instructions
 

  • Get all the prep done before you start cooking: finely chop the onions and mince the garlic. Remove seeds from the green peppers and mince.
  • Heat oil in a large pot or Dutch oven over medium low. Add garlic cloves, onions and peppers. Cook for 3 minutes until soft and fragrant. Stir in spices, cook for 2 minutes more. Add chicken breast fillets, pour in chicken broth and add the bay leaf. Bring to a boil, cover and simmer for 15 minutes.
  • When ready, remove the chicken fillets onto a clean plate. Add milk, cream cheese and grated cheddar, stir to dissolve. Stir in white beans and corn kernels, bring to a boil and simmer for 10 minutes. Stir often.
  • In the meantime, shred the chicken using two forks. Hold a fork in each hand, and use them to pull the meat apart. Prepare your favorite toppings, chop the cilantro and slice the scallions.
  • Return shredded chicken back to the pot. Add lime juice and adjust salt and black pepper to your own taste. Top with some grated cheddar, chopped cilantro, scallions, corn chips and sour cream. Serve with some crusty bread. Enjoy!

Video

Nutrition

Serving: 1gCalories: 436kcalCarbohydrates: 14gProtein: 21gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 112mgSodium: 718mgPotassium: 617mgFiber: 2gSugar: 6gVitamin A: 1082IUVitamin C: 38mgCalcium: 130mgIron: 2mg
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