White Chicken Chili
A warm and comforting white chicken chili that balances creamy texture with bright flavors, perfect for busy families who want a homemade meal.
Ingredients
For the chili base
- 2 Tablespoons olive oil (Use a neutral olive oil.)
- 1 medium onion, finely chopped (Yellow onion has the best balance of sweetness and bite.)
- 3 cloves garlic, minced (Smash and mince fresh garlic for better texture.)
- 1 teaspoon ground cumin (Toast cumin in the pan for more depth.)
- 1 teaspoon dried oregano (Use Mexican oregano if you have it.)
- 1/2 teaspoon chili powder (Adjust down for kids.)
- 4 cups low-sodium chicken broth (Gives control over salt content.)
- 2 (15 oz) cans white beans, drained and rinsed (Great Northern or cannellini both work.)
- 2 (4 oz) cans diced green chiles, mild or medium (Mild is family-friendly.)
- 2 cups cooked chicken, shredded (about 1 lb) (Leftover roasted chicken or rotisserie bird makes this easy.)
- 1 cup frozen corn (optional) (Adds sweetness kids often like.)
- 4 oz cream cheese, softened (Softening ahead helps it blend smoothly.)
- 1/2 cup heavy cream or 1 cup milk (Heavy cream makes it richer.)
- to taste Salt and black pepper (Add in stages.)
- Juice of 1 lime (Brightens every spoonful.)
- to taste Fresh cilantro, chopped for garnish (Add at the end so it stays bright.)
For serving
- Shredded cheddar, sliced avocado, extra lime wedges, chopped green onions, crushed tortilla chips (Kids can choose their favorites.)
Instructions
Preparation
- Heat oil in a large pot over medium heat.
- Add the onion and cook until soft, about 5 minutes.
- Add garlic, cumin, oregano, and chili powder. Cook 1 minute until fragrant.
- Pour in the chicken broth, add the beans and green chiles.
- Stir in shredded chicken and frozen corn if using. Simmer for 10 to 15 minutes.
- Reduce heat to low and add softened cream cheese, stirring until fully incorporated.
- Stir in heavy cream or milk, then taste and season with salt and pepper.
- Finish with lime juice and chopped cilantro just before serving.
Slow Cooker Instructions
- In a skillet, sauté onion and spices until soft and fragrant. Transfer to slow cooker.
- Add beans, chiles, shredded chicken, broth, and corn to the slow cooker. Stir.
- Cook on low for 4 to 6 hours or high for 2 to 3 hours.
- Stir in softened cream cheese and heavy cream, then finish with lime and cilantro.
Notes
Store chili in an airtight container in the fridge for up to 4 days. It can be frozen in freezer-safe containers for up to 3 months. Reheat gently and add a splash of broth or milk to refresh the texture if needed.