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Creamy White Chicken Chili - Cozy, Comforting, and Quick

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing the aromatics.
  • Onion: Yellow or white, diced.
  • Garlic: Fresh cloves, minced.
  • Jalapeño: Seeded and finely chopped (optional for extra heat).
  • Ground cumin: The backbone of that warm chili flavor.
  • Ground coriander: Adds a fresh, citrusy note.
  • Dried oregano: Mexican oregano if you have it.
  • Chili powder or ancho chili powder: Mild smokiness and depth.
  • Salt and pepper: To taste.
  • Canned diced green chiles: One 4-ounce can, mild or hot.
  • Chicken broth: Low-sodium, about 4 cups.
  • Cooked chicken: About 3 cups, shredded or diced (rotisserie works great).
  • White beans: Two 15-ounce cans, drained and rinsed (cannellini or Great Northern).
  • Corn: 1 cup frozen or canned (optional but nice).
  • Cream cheese: 4 ounces, softened and cubed.
  • Half-and-half or heavy cream: 1/2 to 3/4 cup (or whole milk for lighter).
  • Lime juice: Freshly squeezed, about 1–2 tablespoons.
  • Fresh cilantro: Chopped, for finishing.
  • Toppings: Shredded Monterey Jack or pepper jack, avocado, tortilla chips, sour cream, green onions.

Method
 

  1. Sauté the aromatics. Heat 1–2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic and jalapeño, and cook 30–60 seconds until fragrant.
  2. Toast the spices. Add cumin, coriander, oregano, and chili powder. Stir for 30 seconds to bloom the spices and deepen the flavor.
  3. Add chiles and broth. Stir in the canned green chiles and pour in the chicken broth. Bring to a gentle simmer.
  4. Build the chili. Stir in the shredded chicken, white beans, and corn (if using). Season with salt and pepper. Simmer uncovered for 10–15 minutes so the flavors meld.
  5. Make it creamy. Reduce the heat to low. Stir in the cream cheese until it melts smoothly into the broth. Add half-and-half. Warm gently without boiling to keep it silky.
  6. Finish and balance. Turn off the heat. Add lime juice and chopped cilantro. Taste and adjust salt, pepper, or lime as needed.
  7. Serve. Ladle into bowls and top with cheese, avocado, tortilla chips, extra cilantro, or sour cream. Serve with warm cornbread or a simple salad.