Dinner · Meat & Poultry Mains
White Chicken Chili
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 6 servings
Bring it to the table
About this recipe.
Creamy white chicken chili with cannellini beans, corn, green chiles, and already-cooked shredded chicken, finished with cilantro and lime.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 2 cans Cannellini Beans (15.5 ounces each, drained and rinsed; divided)
- 3 ½ cups Chicken Broth (low-sodium; divided)
- 1 ½ Tbsp Olive Oil
- 1 Small Yellow Onion (chopped)
- 4 Cloves Garlic (minced)
- 2 tsp Ground Coriander
- 1 ½ tsp Ground Cumin
- 1 tsp Chili Powder
- 1 tsp Kosher Salt (or less to taste, depending on broth and chicken)
- ½ tsp Dried Oregano
- ½ tsp Ground Black Pepper
- 1 can Yellow Corn (15 ounces, drained)
- 2 cans Green Chiles (canned) (4 ounces each, diced)
- 8 oz Cream Cheese (softened and cut into small cubes)
- 2 ½ cups Chicken Breast (fully cooked, shredded; rotisserie chicken works)
- 2 Tbsp Fresh Cilantro (chopped)
- 1 Tbsp Lime Juice
Start with cooked chicken
Shredded rotisserie or other fully cooked chicken keeps this a straightforward stovetop meal. Blend part of the beans before heating, then melt the cream cheese gently to keep the broth smooth.
The cooking plan
How to make White Chicken Chili.
Measure 1 cup of the drained beans and blend with 1/2 cup of the broth until smooth. Set aside the puree, remaining beans, and remaining 3 cups broth.
Heat olive oil in a heavy 4- to 5-quart pot over medium heat. Cook onion about 3–5 minutes, until softened. Add garlic and stir for 30 seconds. Add coriander, cumin, chili powder, salt, oregano, and pepper; stir for 1 minute without letting the spices burn.
Stir in drained corn and green chiles. Cook for 2 minutes. Add the bean puree and remaining 3 cups broth, stir well, and bring to a simmer. Partially cover and simmer gently for 10 minutes, stirring occasionally.
Reduce heat to low. Stir in cream cheese a few cubes at a time until melted and smooth. Add the remaining beans and fully cooked shredded chicken. Heat gently, stirring, until the chicken and chili reach 165°F on a food thermometer; allow several minutes rather than relying on a fixed two-minute warm-up.
Remove from heat and stir in cilantro and lime juice. Taste and adjust seasoning. Divide among six bowls and serve hot.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
White Chicken Chili
Ingredients
2 cans Cannellini Beans 15.5 ounces each, drained and rinsed; divided- 3 ½ cups Chicken Broth low-sodium; divided
- 1 ½ Tbsp Olive Oil
- 1 Small Yellow Onion chopped
- 4 Cloves Garlic minced
- 2 tsp Ground Coriander
- 1 ½ tsp Ground Cumin
- 1 tsp Chili Powder
- 1 tsp Kosher Salt or less to taste, depending on broth and chicken
- ½ tsp Dried Oregano
- ½ tsp Ground Black Pepper
- 1 can Yellow Corn 15 ounces, drained
- 2 cans Green Chiles (canned) 4 ounces each, diced
- 8 oz Cream Cheese softened and cut into small cubes
- 2 ½ cups Chicken Breast fully cooked, shredded; rotisserie chicken works
- 2 Tbsp Fresh Cilantro chopped
- 1 Tbsp Lime Juice
Instructions
- Measure 1 cup of the drained beans and blend with 1/2 cup of the broth until smooth. Set aside the puree, remaining beans, and remaining 3 cups broth.
- Heat olive oil in a heavy 4- to 5-quart pot over medium heat. Cook onion about 3–5 minutes, until softened. Add garlic and stir for 30 seconds. Add coriander, cumin, chili powder, salt, oregano, and pepper; stir for 1 minute without letting the spices burn.
- Stir in drained corn and green chiles. Cook for 2 minutes. Add the bean puree and remaining 3 cups broth, stir well, and bring to a simmer. Partially cover and simmer gently for 10 minutes, stirring occasionally.
- Reduce heat to low. Stir in cream cheese a few cubes at a time until melted and smooth. Add the remaining beans and fully cooked shredded chicken. Heat gently, stirring, until the chicken and chili reach 165°F on a food thermometer; allow several minutes rather than relying on a fixed two-minute warm-up.
- Remove from heat and stir in cilantro and lime juice. Taste and adjust seasoning. Divide among six bowls and serve hot.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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