Ultimate Creamy White Chicken Chili (Easy One-Pot Weeknight Recipe)
This recipe delivers a rich, velvety white chicken chili perfect for busy weeknights. It uses simple ingredients to create a comforting, hearty meal that comes together quickly in one pot.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (or more, to taste)
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 3 cups cooked, shredded chicken breast
- 1 cup frozen corn kernels
- 4 ounces cream cheese, cut into cubes
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Optional Garnishes: Shredded Monterey Jack cheese, fresh cilantro, sliced jalapeños, lime wedges
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute until fragrant, stirring constantly.
- Pour in the chicken broth. Add the rinsed and drained cannellini beans and great northern beans. Bring the mixture to a simmer.
- Stir in the shredded chicken and frozen corn. Continue to simmer for 10 minutes, allowing the flavors to combine.
- Reduce the heat to low. Add the cubed cream cheese, stirring until it is completely melted and incorporated, creating a smooth, creamy base.
- Stir in the heavy cream or half-and-half. Heat through gently for 2-3 minutes; do not let the chili boil after adding the dairy.
- Taste the chili and season with salt and black pepper as needed.
- Serve hot with your choice of garnishes like cheese, cilantro, or lime wedges.
Notes
- For an extra layer of flavor, use rotisserie chicken for the shredded chicken component.
- If you prefer a thicker chili, mash about 1/2 cup of the white beans against the side of the pot before adding the cream cheese.
- This recipe is excellent for meal prep; the flavor deepens overnight.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5
- Sodium: 550
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 9
- Protein: 35
- Cholesterol: 95