Creamy White Chicken Chili
This Creamy White Chicken Chili is SO comforting! Tender chicken and white beans simmered in a rich, velvety broth topped with cheddar cheese and fresh cilantro.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Sharp chef’s knife
- Cutting Board
- Measuring spoons and cups
- Ladle
Ingredients
- 2 tablespoons olive oil for sautéing and building flavor
- 1 pound boneless, skinless chicken breasts diced
- 1 medium onion diced
- 3 cloves garlic minced
- 4 ounces diced green chilies 1 can
- 30 ounces white beans 2 cans, rinsed and drained
- 4 cups chicken broth flavorful base of the chili
- 1 teaspoon ground cumin earthy and slightly nutty spice
- 1 teaspoon chili powder adds a subtle smoky heat
- 0.5 teaspoon salt to enhance all the flavors
- 0.5 teaspoon black pepper for a mild peppery kick
- 1 cup heavy cream for that signature creamy texture
- 1 cup corn kernels fresh or frozen
- 0.5 cup chopped fresh cilantro bright, fresh herbal notes
- 1 cup shredded cheddar cheese melty finish and rich flavor
Instructions
Step 1: Sauté the Aromatics and Chicken
- Heat 2 tablespoons of olive oil in your Dutch oven over medium heat. Add the diced onion and cook until translucent and fragrant, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until aromatic. Toss in the diced chicken breasts and sauté until no longer pink on the outside, roughly 5-6 minutes.
Step 2: Build the Chili Base
- Add diced green chilies, rinsed white beans, chicken broth, cumin, chili powder, salt, and black pepper to the pot. Stir to combine. Bring the mixture to a simmer, reduce heat to low, cover, and cook gently for 20 minutes to meld flavors.
Step 3: Add Cream and Corn
- Remove the lid and stir in heavy cream and corn kernels. Simmer uncovered for 5-7 minutes, stirring occasionally, until chili thickens slightly and corn is tender but retains a little bite.
Step 4: Finish with Freshness and Cheese
- Turn off heat and stir in chopped fresh cilantro. Serve chili hot, topped generously with shredded cheddar cheese to melt.
Notes
- Use diced chicken breasts to keep pieces intact and add hearty texture.
- Rinse white beans to reduce excess sodium and prevent overly thick chili.
- Stir in heavy cream at the end to avoid curdling and maintain silky texture.
- Fresh cilantro brightens and balances the dish perfectly.
- Store leftovers in the refrigerator up to 4 days or freeze for up to 3 months; reheat gently.