Description

This creamy white chicken chili recipe, featuring vibrant Green Chile Oil and Corn Confetti, offers a hearty and flavorful meal perfect for busy weeknights. It’s an easy-to-prepare comfort food that saves time and satisfies the whole family.

Ingredients

2 cups (240g) shredded cooked chicken
2 (15-oz/425g) cans cannellini beans, drained and rinsed
1 (4-oz/113g) can mild green chiles, chopped
4 cups (960ml) chicken broth, low-sodium
4 oz (113g) cream cheese or sour cream, softened
1 tablespoon olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 tsp (5ml) ground cumin
1 tsp (5ml) dried oregano
1–2 Tbsp (15-30ml) fresh lime juice
Green Chile Oil, for serving
1 cup (150g) fresh or frozen corn kernels, for serving
Fresh cilantro, for serving

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Instructions

Saut(e) Aromatics: Heat 1 tablespoon olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 diced yellow onion and cook until softened and translucent, about 3-5 minutes, stirring occasionally. Stir in 2 minced garlic cloves and cook for another minute until fragrant, making sure not to brown the garlic.
Build the Base: Stir in the 4-oz can of chopped mild green chiles, 1 teaspoon ground cumin, and 1 teaspoon dried oregano. Cook for 1 minute until fragrant and spices are slightly toasted, deepening their flavor. Pour in 4 cups (960ml) chicken broth and two 15-oz (425g) cans of drained and rinsed cannellini beans. Bring the mixture to a gentle simmer, watching for small bubbles around the edges. (If it looks dry, splash in 1-2 Tbsp broth.)
Add Chicken and Creaminess: Reduce the heat to low. Fold in 2 cups (240g) shredded cooked chicken. Add 4 oz (113g) softened cream cheese or sour cream, stirring continuously until it’s fully melted and the chili looks smooth and creamy, about 3-5 minutes. Continue to simmer gently for 15-20 minutes, allowing all the flavors to meld beautifully and thicken slightly to coat a spoon.
Finish and Serve: Stir in 1-2 Tbsp fresh lime juice. Serve hot, drizzled with Green Chile Oil and topped with Corn Confetti and fresh cilantro.

Notes

Never boil with dairy (once cream cheese or sour cream is added), maintain a gentle simmer to prevent curdling. Always taste and adjust seasonings like salt, pepper, or lime juice before serving. If chili becomes too thick, add a splash of warm broth to achieve desired consistency. For healthier swaps, use Greek yogurt, light cream cheese, or omit cream for a broth-based chili.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups (360ml)
Calories: 420 calories
Sugar: 5 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 10 g
Protein: 30 g
Cholesterol: 80 mg