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Overhead view of white chili chicken in a bowl, topped with shredded cheese and sliced jalapenos.
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4.88 from 48 votes

Creamy White Chicken Chili

This creamy White Chicken Chili is easy and extra cozy for those cold fall and winter nights. The leftovers are great, too!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner, Lunch, Main Course
Cuisine: American, Southwest
Total Cost: $12.81 recipe / $1.60 serving
Servings: 8 1.25 cups each
Calories: 403kcal
Author: Beth Moncel

Equipment

  • Dutch Oven

Ingredients

  • 1 yellow onion $0.70
  • 4 cloves garlic $0.16
  • 1 jalapeño $0.24
  • 1 Tbsp olive oil $0.22
  • 1½ lbs. boneless, skinless chicken thighs $3.48*
  • 2 15 oz. cans cannellini beans drained, $1.88
  • 1 15 oz. can pinto beans drained, $0.94
  • 1 7 oz. can diced green chiles $0.97
  • 1 Tbsp ground cumin $0.30
  • 1 tsp dried oregano $0.10
  • ¼ tsp smoked paprika $0.02
  • ¼ tsp cayenne pepper $0.02
  • ¼ tsp garlic powder $0.02
  • ¼ tsp freshly cracked black pepper $0.02
  • 3 cups chicken broth $0.39
  • 1 cup frozen corn $0.78
  • 4 oz. cream cheese $0.93
  • ½ cup sour cream $0.49

Instructions

  • Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
  • Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
  • Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
  • After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.
  • Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.
  • Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!

See how we calculate recipe costs here.

Video

Notes

*You can use chicken breasts for this recipe but you'll want to be very careful not to cook them over too high of heat. Keep the chili on a gentle simmer so the breast meat cooks slowly without getting tough and dry.

Nutrition

Serving: 1.25cups | Calories: 403kcal | Carbohydrates: 41g | Protein: 30g | Fat: 14g | Sodium: 701mg | Fiber: 9g