Description
A comforting and creamy Classic White Chicken Chili featuring tender chicken breasts simmered with white beans, corn, and green chilies, enriched with creamy cheeses and a hint of lime for a balanced, hearty meal perfect for any season.
Ingredients
Scale
Chicken and Seasonings
- 1½ lbs boneless, skinless chicken breasts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder (adjust for desired spice level)
Vegetables and Broth
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
- 1 cup frozen corn
- 4 cups chicken broth
Dairy and Finishing Touches
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon fresh lime juice
- Sour cream (for garnish)
- Chopped cilantro (for garnish)
- Sliced jalapeños (for garnish)
- Additional shredded cheese (optional garnish)
Instructions
- Season the Chicken: Combine salt, black pepper, cumin, oregano, and chili powder, then rub this seasoning mix evenly over the boneless, skinless chicken breasts to infuse them with flavor.
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Sear the seasoned chicken breasts for 6-7 minutes on each side until fully cooked. Remove from the pot and allow them to rest briefly, then shred or chop into bite-sized pieces.
- Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Cook for 3-4 minutes until the onion softens and becomes translucent, enhancing the base flavor.
- Add Main Ingredients: Stir in diced green chilies, drained white beans, frozen corn, chicken broth, and the shredded chicken. Bring the mixture to a gentle simmer and cook for 10-15 minutes, letting the flavors meld together beautifully.
- Add Cream and Cheese: Incorporate the heavy cream, softened cream cheese, and shredded Monterey Jack cheese into the chili. Stir occasionally to melt the cheeses smoothly, resulting in a rich and creamy texture.
- Finish with Lime: Stir in fresh lime juice to brighten the chili’s flavor. Taste and adjust seasoning if necessary to achieve the desired balance.
- Serve and Garnish: Ladle the white chicken chili into individual bowls and garnish with sour cream, chopped cilantro, sliced jalapeños, and extra shredded cheese as desired for added creaminess and spice.
Notes
- Adjust chili powder to taste depending on your preferred spice level.
- You can substitute Monterey Jack cheese with a mild cheddar for variation.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers store well in the refrigerator for up to 3 days and taste great reheated.
- Adding a dash of hot sauce can increase the heat if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
