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White Chicken Chili

White chicken chili with a creamy golden broth made by melting cream cheese into simmering chicken broth, then simmering shredded chicken until tender. Topped with pepper jack, jalapeño, cilantro, and a sour cream/lime finish for a comforting American main.
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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: 530
Ingredients Equipment Method Notes

Ingredients
  

White chicken chili base
  • 1.5 lb chicken breast Cooked and shredded.
  • 2 can (15 oz) white beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 can (4 oz) diced green chiles
  • 1 onion Diced.
  • 4 clove garlic Minced.
  • 4 cup chicken broth
  • 8 oz cream cheese Cubed.
  • 1 cup heavy cream
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano
  • 0.5 tsp smoked paprika
  • 0.25 sour cream For serving.
  • 1 oz pepper jack For serving, shredded.
  • 1 tbsp cilantro For serving, chopped.
  • 1 jalapeño For serving, sliced.
  • 1 lime For serving, cut into wedges or juice.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and spices
  1. Sauté diced onion in a large pot for 4 minutes over medium heat, stirring until softened and glossy.
  2. Add minced garlic and the cumin, chili powder, oregano, and smoked paprika, then cook for 2 minutes until fragrant.
Simmer the broth
  1. Add chicken broth, white beans, corn, and diced green chiles, then bring the mixture to a boil.
  2. Reduce heat to low, then stir in cubed cream cheese until fully melted and the broth looks creamy.
Finish with chicken and cream
  1. Add the shredded chicken and heavy cream, then simmer for 10 minutes, stirring occasionally, until hot and thickened.
  2. Season with salt and pepper to taste, then serve immediately with sour cream, pepper jack, jalapeño, cilantro, and lime.

Notes

For the smoothest texture, cube the cream cheese and let it warm in the simmering chili before fully stirring it in. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze up to 2 months (thaw overnight and reheat gently, as dairy may slightly change texture). For a lighter option, use low-fat cream cheese and half-and-half instead of heavy cream and cream cheese.