White Chicken Chili

4.95 from 19 votes

This White Chicken Chili is the perfect combination of beans and chicken, with just a little bit of heat from green chiles. It’s easy to make and ready in just 30 minutes!

Prep Time5

Cook Time25

Total Time30

Course: Main Dish

Cuisine: American

Keyword: White Chicken Chili

Servings: servings

Author: Rachel Farnsworth

Ingredients

3 tablespoons olive oil
1 pound boneless skinless chicken breasts cubed
1 medium white onion diced
4 medium celery ribs diced
1 medium green bell pepper diced
4 cloves minced garlic
2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 cups chicken broth
3 (15 ounce cans) white cannellini beans drained
1 cup frozen corn
1 (4 ounce can) diced green chiles
8 ounces cream cheese cubed
1/4 cup chopped fresh cilantro

Instructions

In a large pot, heat 3 tablespoons olive oil over medium-high heat. Add the cubed chicken and cook for about 5 minutes, or until browned on all sides.
Add the diced onion, celery, and bell pepper to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in 4 cloves minced garlic, 2 teaspoons ground cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon cayenne pepper. Cook for about 1 minute, until fragrant.
Pour in 4 cups chicken broth, drained cannellini beans, 1 cup frozen corn, and 1 (4 ounce can) diced green chiles. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
Stir in the cubed cream cheese and continue stirring until fully melted and incorporated into the chili.
Stir in 1/4 cup chopped fresh cilantro and serve hot. Enjoy plain or with your choice of toppings.

Video

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Notes

SUGGESTED TOPPINGS: sliced jalapeno, diced avocado, shredded Monterey jack cheese, sour cream, and freshly squeezed lime juice.

SLOW COOKER INSTRUCTIONS: You don’t need to use the olive oil if you are going to make this in a slow cooker. Add the other ingredients to the slow cooker but omit the cream cheese. Cook on low for about 6-8 hours. Add the cream cheese in about 30 minutes before you are going to eat—long enough for it to melt completely in.

Nutrition