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White Chili Chicken Recipe - Cozy, Creamy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 poblano pepper, seeded and diced (or use an extra green bell pepper for mild flavor)
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional, adds a citrusy note)
  • 1/2 teaspoon chili powder (optional for warmth, not color)
  • 1/4 to 1/2 teaspoon cayenne pepper, to taste
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 (4-ounce) cans diced green chiles, mild or hot
  • 3 cups low-sodium chicken broth (add more if you prefer a thinner chili)
  • 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
  • 3 cups cooked shredded chicken (rotisserie works great)
  • 4 ounces cream cheese, softened and cubed (or 1/2 to 3/4 cup half-and-half)
  • 1/2 cup frozen or canned corn (optional, for sweetness)
  • Juice of 1/2 lime
  • Fresh cilantro, chopped, for garnish
  • Toppings: sliced jalapeños, crushed tortilla chips, avocado, shredded Monterey Jack or pepper jack, sour cream

Method
 

  1. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, poblano, and bell pepper. Cook 5–7 minutes until softened and lightly golden.
  2. Add garlic and spices: Stir in garlic, cumin, oregano, coriander, chili powder, cayenne, salt, and black pepper. Cook 1 minute until fragrant, stirring so the spices don’t scorch.
  3. Build the base: Add the green chiles and chicken broth. Bring to a gentle simmer.
  4. Thicken with beans: Add one can of beans whole. Mash about half of the second can with a fork and add it in. This creates a creamy texture without extra dairy.
  5. Add chicken and corn: Stir in the shredded chicken and corn, if using. Simmer 10–15 minutes to let the flavors meld. If it gets too thick, add a splash more broth.
  6. Make it creamy: Reduce heat to low. Stir in cream cheese until fully melted and smooth, or add half-and-half. Don’t boil after adding dairy—gentle heat keeps it silky.
  7. Finish and taste: Add lime juice. Taste and adjust salt, pepper, and cayenne as needed. If you like it brighter, add a bit more lime.
  8. Serve: Ladle into bowls and top with cilantro, jalapeños, tortilla chips, avocado, shredded cheese, and a dollop of sour cream, if you like.