Description
This Creamy White Chicken Chili is a comforting and hearty soup featuring tender chicken, creamy beans, and a blend of warming spices. Perfect for a cozy meal, it combines great northern beans, green chiles, corn, and a luscious mix of sour cream and cream cheese for a rich, smooth texture. Ready in just 40 minutes, this gluten-free American classic is ideal for family dinners or meal prepping.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (cubed or whole)
- 1 (4 oz) can diced green chiles
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Additional Ingredients
- 2 (15 oz) cans great northern or cannellini beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 cup frozen or canned corn, drained
- 1/2 cup sour cream
- 4 oz cream cheese, cubed and softened
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 4 to 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Chicken and Spices: Add the cubed or whole chicken breasts to the pot. Stir in the diced green chiles, ground cumin, dried oregano, chili powder, cayenne pepper (if using), salt, and pepper. Cook for 2 to 3 minutes, stirring to coat the chicken evenly with the spices.
- Add Beans, Corn, and Broth: Pour in the drained and rinsed beans, corn, and low-sodium chicken broth. Bring the mixture to a boil over medium-high heat.
- Simmer Until Chicken is Cooked: Reduce the heat to low and let the chili simmer for 15 to 20 minutes, allowing the flavors to meld and the chicken to cook through. If you used whole chicken breasts, remove them now, shred with two forks, and return the shredded chicken to the pot.
- Add Cream Cheese and Sour Cream: Stir in the softened cream cheese and sour cream until completely melted and the chili becomes creamy and smooth. Let the chili simmer for an additional 5 minutes, stirring occasionally to prevent sticking and ensure even heat distribution.
- Serve: Serve the chili hot. Garnish with optional toppings like shredded cheese, chopped cilantro, sliced avocado, or crushed tortilla chips if desired.
Notes
- For a lighter version, substitute Greek yogurt for the sour cream.
- This chili can also be made in a slow cooker: cook all ingredients except dairy on low for 6 hours, then stir in cream cheese and sour cream before serving.
