Creamy White Chicken Chili
This creamy white chicken chili is an easy one-pot recipe with shredded chicken, white beans, warm spices, and a rich, cozy finish.
Ingredients
Base
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion diced
- 1 shallot minced
- 3 cloves garlic minced
Seasoning
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp onion salt
Chili
- 1 4 oz can diced green chiles
- 2 cups chicken broth
- 1 15 oz can cannellini or Great Northern beans, drained
- 2 cups cooked shredded chicken
- ½ cup frozen corn
Creamy Finish
- 4 oz cream cheese cubed
- ½ cup half-and-half or heavy cream
- ¼ cup shredded Monterey Jack
For Serving
- Green onions
- Fresh parsley
Instructions
Step 1: Sauté the aromatics
- In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion and shallot and cook for 4–5 minutes, until softened and fragrant. Stir in the garlic and cook for 30 seconds.
Step 2: Bloom the spices
- Add the green chiles, cumin, chili powder, oregano, smoked paprika, salt, pepper, and onion salt. Stir and cook for about 1 minute to bring out the flavor of the spices.
Step 3: Build the chili
- Pour in the chicken broth and add the white beans, shredded chicken, and frozen corn. Stir well and bring to a gentle simmer. Let cook for 10–12 minutes to allow the flavors to meld.
Step 4: Make it creamy
- Lower the heat and add the cream cheese, stirring until fully melted and smooth. Stir in the half-and-half (or heavy cream) and shredded Monterey Jack until creamy and cohesive.
Step 5: Finish and serve
- Taste and adjust seasoning if needed. Serve hot topped with green onions and fresh parsley.