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Creamy Cheesy Chicken White Chili

A creamy and indulgent twist on classic chili that packs protein and flavor, making it perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Mexican
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Chili Base
  • 1 lb boneless skinless chicken breast (or 2 cups shredded rotisserie chicken)
  • 2 tbsp olive oil or avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1-2 pcs jalapeños, seeded and chopped (optional for heat)
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 4 cups low-sodium chicken broth
  • 2 15 oz cans white beans (cannellini or great northern), drained and rinsed
  • 1 cup frozen corn (optional)
For Creaminess
  • 4 oz cream cheese, softened (or 1 cup plain Greek yogurt for lighter option)
  • 1 cup shredded Monterey Jack or white cheddar cheese
For Garnish and Flavor
  • 1/4 cup chopped cilantro
  • 1 pc Juice of 1 lime (or lemon for subtler acidity)
  • to taste Salt and black pepper
  • optional garnishes: sliced avocado, chopped scallions, tortilla strips

Method
 

Preparation
  1. Season chicken breasts with salt and pepper.
  2. Heat 1 tbsp oil in a large pot over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and shred when cool.
Cooking
  1. Reduce heat to medium, add remaining oil. Sauté onion for 4–5 minutes until translucent.
  2. Add garlic and jalapeño for 30–60 seconds until fragrant.
  3. Stir in cumin, oregano, and smoked paprika; toast for 15–30 seconds.
  4. Add chicken broth, drained beans, corn (if using), and shredded chicken back to the pot.
  5. Bring to a simmer and cook for 10 minutes.
  6. Remove pot from heat. Temper in cream cheese (or Greek yogurt) by whisking with a ladle of hot broth until smooth, then stir back into pot.
  7. Fold in shredded cheese slowly until melted and silky.
  8. Stir in lime juice and cilantro. Taste and adjust salt/pepper.
Serving
  1. Serve hot, topped with avocado, scallions, or tortilla strips.

Notes

For a healthier option, use Greek yogurt instead of cream cheese. This dish can also be made ahead of time and frozen for quick meals.