Go Back
Ultra close-up macro texture of creamy white chicken chili with shredded chicken, white cannellini beans, and melted Monterey Jack cheese

Creamy White Chicken Chili

This comforting creamy white chicken chili combines tender shredded chicken, hearty cannellini beans, and sweet corn simmered in a spiced poultry broth, enriched with velvety cream cheese and melted Monterey Jack. An easy, satisfying 35-minute weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 410
Ingredients Method Nutrition

Ingredients
  

Aromatics, Spices & Chicken Foundation
  • 2 tbsp extra virgin olive oil for sautéing aromatics
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced or finely grated
  • 4 oz diced green chiles mild canned variety
  • 1 tbsp ground cumin for warm earthy depth
  • 1 tsp chili powder mild chili blend
  • 1 tsp dried oregano crushed between palms
  • 0.5 tsp ground coriander for subtle citrus floral warmth
  • 1.25 tsp kosher salt to taste
  • 0.5 tsp black pepper freshly cracked
  • 1.5 lbs boneless skinless chicken breasts (halal) trimmed and patted dry
Broth, White Beans & Dairy Foundation
  • 4 cups chicken bone broth (halal) low-sodium preferred
  • 30 oz cannellini beans rinsed thoroughly and drained
  • 1.5 cups sweet yellow corn kernels fresh or frozen
  • 6 oz cream cheese softened and cut into small cubes for smooth melting
  • 1 cup Monterey Jack cheese freshly grated from a block
  • 2 tbsp fresh lime juice stirred in off the heat
Serving Garnishes
  • 1 large ripe avocado diced, for topping
  • 0.33 cup fresh cilantro leaves chopped, for finishing
  • 1 medium fresh lime cut into wedges for table squeezing
  • 1 bowl tortilla chips for serving alongside

Method
 

Instructions
  1. Sauté the Aromatics & Bloom Spices: Heat 2 tablespoons of extra virgin olive oil in a large 5- to 6-quart enameled Dutch oven over medium heat. Add the diced yellow onion and sauté for 4 to 5 minutes until soft and translucent. Add the minced garlic and mild diced green chiles, cooking for 60 seconds until fragrant. Stir in the ground cumin, chili powder, Mexican oregano, ground coriander, kosher salt, and black pepper, toasting the spices for 1 minute until deeply aromatic.
  2. Add Broth, Beans & Poach Chicken: Pour in 4 cups of chicken bone broth. Add 1 can of the drained cannellini beans and all the sweet corn. (Reserve the second can of beans for mashing). Submerge the whole chicken breasts into the liquid. Bring the pot to a gentle boil over medium-high heat, then reduce the heat to medium-low, cover partially with a lid, and simmer for 14 to 16 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  3. The Partial Bean Mash Trick: While the chicken simmers, place the second can of drained cannellini beans in a small bowl with 1/2 cup of broth from the pot. Mash thoroughly with a fork or potato masher into a smooth puree. Stir this natural bean puree into the Dutch oven to naturally thicken the chili body without flour or cornstarch.
  4. Shred the Chicken: Using tongs, remove the cooked chicken breasts to a cutting board or pull them apart directly in the pot using two forks into tender, bite-sized shreds. Return the shredded chicken to the simmering pot and stir well.
  5. Melt Cream Cheese & Monterey Jack: Lower the heat to low. Add the cubed, softened cream cheese into the pot. Whisk or stir gently for 3 to 4 minutes until the cream cheese melts smoothly into a velvety, golden broth. Stir in 1/2 cup of the shredded Monterey Jack cheese until fully melted. Remove from heat and stir in 2 tablespoons of fresh lime juice.
  6. Ladle & Garnish: Ladle the hot white chicken chili into warm ceramic bowls. Top generously with the remaining Monterey Jack cheese, diced ripe avocado, fresh cilantro, and serve with lime wedges and warm crispy tortilla chips.

NUTRITION INFORMATION:

Serving: 1g Calories: 410cal (21%) Carbohydrates: 38g (13%) Protein: 34g (68%) Fat: 14g (22%) Saturated Fat: 6g (38%) Cholesterol: 82mg (27%) Sodium: 620mg (27%) Potassium: 810mg (23%) Fiber: 7g (29%) Sugar: 4g (8%) Vitamin A: 840IU (17%) Vitamin C: 28mg (34%) Calcium: 220mg (22%) Iron: 3.4mg (19%)