This white chicken chili is ultra-thick, creamy, and packed with bold flavors from shredded chicken, white beans, and corn. It’s the perfect balance of comfort and spice, making it a go-to meal for any night of the week.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Why You’ll Love Making It

• Rich & Creamy – The perfect balance of shredded chicken, beans, and a luscious cream cheese base.
• One-Pot Simplicity – Everything cooks in one pot for easy cleanup.
• Fast & Easy – Ready in just 30 minutes, making it a great weeknight meal.
• Customizable Spice Level – Adjust the heat with extra chili powder, jalapeños, or milder green chiles.
• Freezer-Friendly – Make a big batch and store leftovers for later.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lb) – Use rotisserie chicken for a shortcut.
• 2 cups low-sodium chicken broth – Keeps the chili flavorful without excessive salt.
• 1 can (19 oz / 540 ml) white kidney beans – Drained and rinsed; great northern beans work too.
• 1 can (12 oz / 341 ml) corn – Drained; frozen corn can be used instead.
• 1 can (4.3 oz / 127 ml) green chiles – Mildly spicy with a tangy kick.
• 1 teaspoon Tabasco Green Sauce – Adds a touch of heat and acidity.
• 1 teaspoon chili powder – Provides warmth and depth of flavor.
• ½ teaspoon onion powder – Subtle onion flavor without needing fresh onions.
• ½ teaspoon salt – Enhances all the flavors.
• 4 oz (125 grams) cream cheese – At room temperature for smooth melting.
• 1 tablespoon cornstarch – Thickens the chili.
• 1 tablespoon water – Mix with cornstarch to form a slurry.

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Instructions

Step 1: Cook the Chicken

In a 3-4 quart Dutch oven or soup pot, add the chicken breasts and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover and let it simmer for 15 minutes, or until the chicken is cooked through and tender.

Step 2: Shred the Chicken

Remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the broth.

Step 3: Add the Main Ingredients

Stir in the white beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, and salt. Mix well to evenly combine all ingredients.

Step 4: Melt the Cream Cheese

Cut the cream cheese into small cubes and add them to the pot. Cover and simmer over medium heat for 10 minutes to allow the cream cheese to soften. Stir well to incorporate it into the broth, creating a smooth, creamy texture.

Step 5: Thicken the Chili (Optional)

For a thicker consistency, whisk together the cornstarch and water in a small bowl to form a slurry. Stir the slurry into the chili and cook for another 2-3 minutes, stirring frequently, until the chili reaches your desired thickness.

Step 6: Serve & Garnish

Ladle the chili into bowls and serve hot. Customize it with toppings like shredded cheese, avocado slices, cilantro, sour cream, lime wedges, jalapeños, or tortilla chips for added texture and flavor.

FAQs

Can I make this in a slow cooker?

Yes! Place the chicken, broth, beans, corn, green chiles, Tabasco sauce, and seasonings in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, stir in the cream cheese, and let it melt before serving.

How do I store and reheat leftovers?

Store the chili in an airtight container in the fridge for up to 4 days. To reheat, warm it in a pot over medium-low heat, stirring occasionally. If it thickens too much, add a splash of broth or milk to loosen it up.

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