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5 from 22 votes

White Chicken Chili With Cream Cheese & Corn

Cream cheese melted into to savory broth and packed full of white & pinto beans, corn, shredded chicken & spices! Perfect for a chilly day!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: 30 Minute Meal, Cold Weather Food, Cream Cheese Chili, Creamy Chili, Easy Dinner Recipe, Gluten Free Chili, Healthy Chili, Healthy Comfort Food, One pot meal, Shredded Chicken
Servings: 6
Calories: 355kcal
Author: Stacey Adams

Ingredients

Creamy White Chicken Chili

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion *diced
  • 2 hatch chilies *diced *see note below
  • 3 & ½ cups chicken broth *two 14.5 ounce cans *see note below
  • 1 can pinto beans *drained & rinsed
  • 2 cans white navy beans *drained & rinsed
  • 1 8 oz. block reduced fat cream cheese *cut into cubes
  • 1 cup frozen corn
  • 2 cups shredded chicken *see note below
  • 1 can diced jalapenos *with juices
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon garlic powder

Optional Toppings

  • Crushed red pepper flakes *if you want some extra heat!
  • Shredded cheese (cheddar, Monterey jack or pepper jack)
  • Sour cream
  • Jalapeno slices
  • Chopped cilantro
  • Avocado slices

Recipe notes:

Hatch Chilies: If you can't find hatch chilies in the produce section, you can substitute Anaheim peppers. Canned hatch chilies also work great! You won't need to sauté canned chilies, just add them along with your broth. 
Chicken broth base/bullion: I use broth base/bullion in all of my soup and chili recipes (rather than boxed/canned broth). When using a base or bullion, you can mix it with hot water. This allows soup to heat faster and saves time. It also takes up much less space in your grocery cart! Find bullion by the canned broth at the store or buy it on Amazon
Shredded Chicken: I like to pre-cook large quantities of chicken on the weekend and then shred/freeze in 2 cup portions. You can also buy pre-cooked, shredded chicken at most grocery stores. For this recipe, you can also simmer 2 large chicken breasts in your chili. Once they reach an internal temp of 165°F, remove, shred and return to the pot. 

Instructions

  • Set a large stock pot or Dutch oven on the stove top and turn heat to medium low. Place olive oil in the pot and allow it to heat up a bit.
  • Dice onion and hatch chilies. Add them to the pot and sauté for about 10 minutes, until onions are translucent and chilies have softened a bit.
  • Increase heat to medium high and add chicken broth.
  • Drain beans in a colander and give them a good rinse.
  • Add beans, cream cheese, corn, shredded chicken, jalapenos (with juices), salt, pepper, cumin and garlic powder to the chili. Bring everything to a boil and then turn heat down to low. Cover and simmer for 15-20 minutes.
  • Do a little taste test and add a pinch more salt/pepper if desired. Different brands of chicken broth have different sodium levels so I only add ½ teaspoon up front but typically add a pinch more at the end.
  • Ladle chili into bowls, add desired toppings and enjoy!

Nutrition

Serving: 1/6th of recipe (approx. 16 ounces - all values are approximate). | Sugar: 5g | Fiber: 8.8g | Calories: 355kcal | Fat: 10.1g | Protein: 30.8g | Carbohydrates: 29.9g