White Chicken Chili Recipe

I love how this white chicken chili perfectly balances creamy flavor with a subtle kick. The cream cheese forms a velvety broth loaded with tender chicken, corn, and green chilies mingling with warm spices. It’s a hearty, soul-soothing dish that’s indulgent yet delightfully simple, ideal for a relaxed night in.

I’ve been experimenting with easier versions of Comforting White Chicken Chili recipes and this one is definitely one of my favorites. I start off by heating 1 tbsp olive oil in my large pot over medium heat and sauteeing a diced large onion along with 3 cloves of minced garlic until they’re soft and aromatic.

Next I add in the 2 lbs boneless, skinless chicken breasts cut into bite-sized pieces along with 4 cups of chicken broth. I stir in 2 packages of softened cream cheese that blend in perfectly creating the best creamy white broth I’ve ever had.

Mixed in are 2 cans of chopped green chilies and 1 cup of frozen corn adding a hint of sweetness and color. Seasoning with 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp chili powder, salt, and pepper brings everything together.

If you like it even creamier then I sometimes add 1/2 cup heavy cream. This is definitely a nutritious twist on a Cooking Light White Chicken Chili that tastes better from scratch.

Why I Like this Recipe

I love this recipe for a few reasons. First, I really dig how easy it is to make whether I use my stovetop or slow cooker. It cooks up fast and the instructions aren’t all confusing like some recipes can be. Second, the creamy white broth is just amazing. When the cream cheese melts in with the chicken broth and green chilies it gives the dish such a rich and smooth flavor that I can’t get enough of. Also, I love that the mix of spices like cumin, oregano and chili powder adds a kick without being too overwhelming. Finally, I appreciate that you can shred the chicken easily in the broth which makes the texture super comforting. Overall, this recipe reminds me of a hearty, homemade meal that always hits the spot, and I keep coming back for more.

Ingredients

• Chicken: Packed with lean protein, it gives hearty taste and a solid nutritional base.
• Onion: Provides good fiber and a slightly sweet flavor when it gets cooked just right.
• Garlic: Adds a punchy aroma and health perks, really boosting the chili’s flavor.
• Cream Cheese: Gives rich creaminess and a tang that makes the texture smooth and fun.
• Green Chilies: Lends a mild heat and vibrant freshness that break up the monotony.
• Frozen Corn: Offers a natural sweetness and crisp bite, giving a nice texture contrast.
• Spices: Cumin, oregano, and chili powder pack warmth and a hint of complexity to the dish.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts, cut into pieces
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 (4 oz) packages cream cheese, softened
• 2 (4 oz) cans chopped green chilies
• 1 cup frozen corn (thawed if needed)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder
• Salt and pepper to taste
• Optional: 1/2 cup heavy cream for extra creaminess

How to Make this

1. Heat a large pot over medium heat with 1 tbsp olive oil. Toss in the diced onion and cook until its softened, about 4-5 minutes, then stir in the minced garlic and cook for another minute.

2. Add the chicken pieces to the pot and lightly season with salt and pepper. Cook them until they’re just starting to turn opaque, about 5-7 minutes.

3. Pour in 4 cups of chicken broth and toss in both cans of chopped green chilies.

4. Stir in the two packages of softened cream cheese until it’s mostly melted into the broth.

5. Mix in 1 tsp ground cumin, 1 tsp dried oregano, and 1/2 tsp chili powder. Give everything a good stir.

6. Add in 1 cup of frozen corn (if it’s not thawed yet, no worries—it’ll warm up in the pot).

7. Bring the mixture to a simmer, then reduce the heat and let it cook for about 20 minutes so the chicken gets fully cooked and all the flavors blend together.

8. If you’re after an extra creamy texture, stir in 1/2 cup of heavy cream at this point and let it warm through.

9. Optionally, pull the chicken from the broth and shred it with two forks before stirring it back into the pot, or simply stir gently so the pieces break down a little in the broth.

10. Taste and adjust the salt and pepper, then serve your delicious creamy white chicken chili piping hot. Enjoy!

Equipment Needed

1. Large pot
2. Chopping board
3. Sharp knife
4. Measuring cups and spoons
5. Wooden spoon or spatula for stirring
6. Can opener for the green chilies
7. Pair of forks (for shredding the chicken if needed)

FAQ

White Chicken Chili Recipe Substitutions and Variations

• Replace chicken breasts with chicken thighs. They’re usually juicier, though they cook a bit differently.
• If you dont have olive oil, you can use canola or vegetable oil instead.
• Swap cream cheese for Greek yogurt or sour cream. It gives a similar tangy creaminess but watch the consistency.
• If you dont have canned green chilies, try using some fresh jalapeño or bell peppers to get that subtle spice.
• You can also use fresh corn taken off the cob instead of frozen corn for a sweeter, crunchier texture.

Pro Tips

1. Make sure your cream cheese is really soft before adding it to the pot, or else it might not melt evenly and you could end up with clumps.
2. If you really wanna boost the flavor, try letting the soup simmer a little longer after adding all the spices so the chicken and seasonings really get to know each other.
3. When cooking the chicken, dont overcook it at the start – the aim is to give it a little color and then finish cooking it in the broth so it stays tender.
4. If you like a smoother texture, you can take out a handful of the soup, blend it a bit, and then stir it back in to thicken up the broth.