White Chicken Chili

A creamy and hearty twist on traditional chili, packed with shredded chicken and white beans, perfect for weeknight meals or chilly days.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups shredded chicken Use rotisserie chicken for convenience.
1 can 15 oz white beans, drained and rinsed
1 can 10 oz diced green chilies
1 cup corn, frozen or canned
1 package 8 oz cream cheese
4 cups chicken broth Homemade broth is recommended for better flavor.

Spices

1 teaspoon cumin Adjust for more flavor.
1 teaspoon garlic powder
to taste Salt and pepper

Optional Toppings

to taste diced avocado Great for added creaminess.
to taste cilantro
to taste shredded cheese

Method

Cooking

In a large pot or slow cooker, combine the shredded chicken, white beans, green chilies, corn, and chicken broth.
Add cumin, garlic powder, salt, and pepper.
If using a stovetop, bring to a simmer and let cook for about 20 minutes. If using a slow cooker, cook on low for 4-6 hours.
In the last 10 minutes of cooking, add cream cheese and stir until fully melted and incorporated.
Serve hot with optional toppings.

Notes

To store leftovers, cool completely, then transfer to an airtight container and keep in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.