White Chicken Chili Recipe

I recently prepared a Creamy White Chicken Chili Tastes Better From Scratch recipe that reimagines a classic. I paired shredded chicken with sautéed onion and garlic in olive oil, vibrant green chilies and corn in a silky broth enriched with cream cheese, cumin, and oregano. The result was utterly satisfying.

I came across this white chicken chili recipe and knew I had to try it out. I love how the creamy broth comes together with simple steps that even a beginner can master.

I started with 1 tbsp olive oil in a big pan and sautéed a diced medium onion and 3 cloves garlic until they were soft and fragrant. Then I added shredded chicken from 2 lbs boneless, skinless chicken breasts along with 2 cans diced green chilies and 1 cup frozen corn.

Pouring in 4 cups low sodium chicken broth, things started to simmer into something really amazing. Once everything was mingling nicely, I folded in 8 oz cream cheese cubes, letting it melt into that smooth, velvety white chili.

The touch of 2 tsp ground cumin, 1 tsp dried oregano, and salt and pepper to taste reminded me so much of recipes like a homemade Chicken Chili Recipe or that Cooking Light White Chicken Chili I’ve seen around. I couldn’t wait to dig in!

Why I Like this Recipe

I really like this white chicken chili recipe for a bunch of reasons. First, its so simple to make even if you’re not a master chef – I can easily whip it up on the stove top or toss it in a slow cooker when I dont have too much time. Second, I love how the cream cheese melts into the broth to make this crazy creamy texture that just feels like a warm hug in a bowl. Third, the mix of green chilies, corn, and spices gives it an awesome burst of flavor that always makes it feel special. And sometimes, i even add extra toppings like cilantro or a squeeze of lime just cause I feel creative.

This white chicken chili is really dope because its made with shredded chicken, diced green chilies, corn and a bunch of simple seasonings that all mash together in a creamy, rich broth. The onions and garlic add a nice depth of flavor and the cumin and oregano really bring it all home. I dont know, its like each spoonful is a mix of comfort and excitement. Overall, i think its the perfect recipe for when im looking for something yummy but not too complicated to cook.

Ingredients

• Chicken breasts: Protein rich meat that absorbs the bold chili flavors perfectly.
• Olive oil: A healthy fat that adds smooth flavor and helps mix all ingredients.
• Onion and garlic: They bring a savory sweetness and a warm, comforting aroma.
• Green chilies: Impart gentle heat and a burst of fresh tangy flavor.
• Corn kernels: Add natural sweetness, extra texture, and a fiber boost.
• Chicken broth: A rich base that brings all the flavors together really well.
• Cream cheese: Provides creaminess and a tangy twist to the chili.
• Cumin and oregano: Deliver warm spice notes with earthy, herbaceous depth.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (4 oz each) diced green chilies
• 1 cup frozen corn kernels (or 1 can drained corn)
• 4 cups low sodium chicken broth
• 8 oz cream cheese, cut into cubes
• 2 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste

How to Make this

1. Heat the olive oil in a big pot over medium heat and add the diced onion; cook it until it becoms soft and a bit golden, about 5 minutes.

2. Toss in the minced garlic and sauté for another minute until it smells really good.

3. Now add the diced green chilies and frozen corn kernels, stir it all together.

4. Pour in the chicken broth and bring it to a simmer.

5. Add the cream cheese cubes directly into the simmering broth and stir until they melt into a smooth, creamy consistency.

6. Sprinkle in the ground cumin, dried oregano, salt, and pepper, and mix well so every ingredient gets some flavor.

7. Stir in the shredded chicken and let the chili simmer for about 20-25 minutes to let everything meld together.

8. Give it a good stir now and then, then taste and adjust the seasonings if needed.

9. If you want a thicker consistency, let it cook a few extra minutes on low heat so it reduces a bit.

10. Serve your white chicken chili hot and enjoy it with toppings like chopped cilantro or a squirt of lime if you like.

Equipment Needed

1. Large pot for heating, simmering and mixing all the ingredients
2. Stove or a heat source to cook
3. Cutting board for dicing onions, garlic and green chilies
4. Knife for chopping vegetables and cutting the cream cheese cubes
5. Measuring cups and spoons to accurately portion the broth and spices
6. Wooden spoon or spatula for stirring the ingredients evenly
7. Ladle for serving the chili into bowls

FAQ

White Chicken Chili Recipe Substitutions and Variations

• If you dont have chicken breasts, you can use chicken thighs instead. They’re juicier and still shred nicely
• If you’re out of olive oil, feel free to use vegetable oil or even a bit of melted butter
• No diced green chilies? You could chop up a jalapeno or two or even use diced poblano peppers for that kick
• If cream cheese is hard to find, try using sour cream or ricotta to keep it creamy

Pro Tips

1. Try browning the onions a little longer for an extra layer of flavor, it really helps build up that rich taste in the broth.
2. If you like a heartier chili, blend a small portion of the soup to thicken it up before mixing it back in.
3. Keep an eye on the garlic, cooking it just enough to release its flavor without burning it can make a big difference.
4. For an extra zing, add a squeeze of lime or a sprinkle of fresh cilantro right before serving to brighten up the whole dish.