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Creamy White Chicken Chili: Easy One Pot Recipe

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This creamy white chicken chili comes together in one pot with pantry-friendly ingredients. It’s ready in 45 minutes, naturally thick without heavy cream, and perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2 large)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 2 cans (4 oz each) diced green chiles
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 oz cream cheese, softened and cubed
  • ½ cup milk (whole or 2%)
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, drain and rinse both cans of white beans, and cut the cream cheese into small cubes.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and softened.
  3. Add the minced garlic and cook for 30 seconds, stirring constantly.
  4. Season the chicken on both sides with salt, pepper, cumin, oregano, and chili powder. Place the seasoned chicken breasts into the pot. Sear for 2-3 minutes per side until lightly golden.
  5. Pour in the chicken broth and add the diced green chiles. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 minutes until chicken is cooked through.
  6. Remove the chicken from the pot and shred it with two forks into bite-sized pieces.
  7. Scoop out 1 cup of the white beans and set aside. Add the remaining beans and frozen corn to the pot. Use an immersion blender to blend the soup until smooth and creamy. (If using a regular blender, blend in 2-cup batches, filling only halfway and holding the lid with a towel.)
  8. Add the reserved whole beans and shredded chicken back into the pot. Stir to combine.
  9. Reduce heat to low and add the cubed cream cheese and milk. Stir continuously until the cream cheese is fully melted and incorporated, about 2-3 minutes.
  10. Stir in the lime juice and taste. Adjust salt and pepper as needed. If too thick, add a splash of broth or milk; if too thin, simmer uncovered for 5 more minutes.
  11. Serve hot with desired toppings: fresh cilantro, shredded cheese, diced avocado, tortilla chips, or sour cream.

Notes

Don’t boil the dairy—add cream cheese and milk on low heat to prevent curdling. Blend beans while hot for smoothest texture. Season in layers for depth of flavor. Chili tastes even better the next day. For a thicker chili, blend all beans instead of reserving some whole.

Nutrition

Keywords: white chicken chili, creamy chili, one pot chili, easy chili recipe, chicken chili, white bean chili

Find it online: https://bakebeam.com/creamy-white-chicken-chili-easy-one-pot-recipe/