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White Chicken Chili

A warm and comforting white chicken chili that balances creamy texture with bright flavors, perfect for busy families who want a homemade meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the chili base
  • 2 Tablespoons olive oil Use a neutral olive oil.
  • 1 medium onion, finely chopped Yellow onion has the best balance of sweetness and bite.
  • 3 cloves garlic, minced Smash and mince fresh garlic for better texture.
  • 1 teaspoon ground cumin Toast cumin in the pan for more depth.
  • 1 teaspoon dried oregano Use Mexican oregano if you have it.
  • 1/2 teaspoon chili powder Adjust down for kids.
  • 4 cups low-sodium chicken broth Gives control over salt content.
  • 2 (15 oz) cans white beans, drained and rinsed Great Northern or cannellini both work.
  • 2 (4 oz) cans diced green chiles, mild or medium Mild is family-friendly.
  • 2 cups cooked chicken, shredded (about 1 lb) Leftover roasted chicken or rotisserie bird makes this easy.
  • 1 cup frozen corn (optional) Adds sweetness kids often like.
  • 4 oz cream cheese, softened Softening ahead helps it blend smoothly.
  • 1/2 cup heavy cream or 1 cup milk Heavy cream makes it richer.
  • to taste Salt and black pepper Add in stages.
  • Juice of 1 lime Brightens every spoonful.
  • to taste Fresh cilantro, chopped for garnish Add at the end so it stays bright.
For serving
  • Shredded cheddar, sliced avocado, extra lime wedges, chopped green onions, crushed tortilla chips Kids can choose their favorites.

Method
 

Preparation
  1. Heat oil in a large pot over medium heat.
  2. Add the onion and cook until soft, about 5 minutes.
  3. Add garlic, cumin, oregano, and chili powder. Cook 1 minute until fragrant.
  4. Pour in the chicken broth, add the beans and green chiles.
  5. Stir in shredded chicken and frozen corn if using. Simmer for 10 to 15 minutes.
  6. Reduce heat to low and add softened cream cheese, stirring until fully incorporated.
  7. Stir in heavy cream or milk, then taste and season with salt and pepper.
  8. Finish with lime juice and chopped cilantro just before serving.
Slow Cooker Instructions
  1. In a skillet, sauté onion and spices until soft and fragrant. Transfer to slow cooker.
  2. Add beans, chiles, shredded chicken, broth, and corn to the slow cooker. Stir.
  3. Cook on low for 4 to 6 hours or high for 2 to 3 hours.
  4. Stir in softened cream cheese and heavy cream, then finish with lime and cilantro.

Notes

Store chili in an airtight container in the fridge for up to 4 days. It can be frozen in freezer-safe containers for up to 3 months. Reheat gently and add a splash of broth or milk to refresh the texture if needed.