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Creamy white bean chicken chili with corn, green chiles and cilantro
Tyffany

Creamy White Bean Chicken Chili

This creamy White Bean Chicken Chili combines tender shredded chicken, white beans, corn, and mild green chiles in a flavorful Southwestern broth. Made in one pot, it is an easy and comforting family dinner ready in about 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup, Main Course
Cuisine: American, Southwestern
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • For the chicken chili
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 poblano pepper or green bell pepper diced
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 3 cans cannellini beans 15 ounces each, drained and rinsed
  • 1 can diced green chiles 4 ounces
  • 1 cup frozen corn
  • 4 ounces cream cheese softened and cubed
  • 1 tablespoon fresh lime juice
  • For serving
  • Shredded Monterey Jack cheese
  • Sliced avocado
  • Chopped fresh cilantro
  • Sliced jalapeños
  • Sour cream
  • Crushed tortilla chips
  • Lime wedges

Equipment

  • Large Dutch oven or soup pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring cups
  • Measuring spoons
  • Can opener
  • Two forks
  • Instant-read thermometer

Method
 

  1. Cook the vegetables
  2. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and poblano pepper. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the garlic and spices
  4. Add the garlic, cumin, oregano, chili powder, smoked paprika, salt, and black pepper. Cook for 30 seconds, stirring constantly, until fragrant.
  5. Add the chicken
  6. Place the chicken breasts in the pot. Pour in the chicken broth, then add two cans of white beans and the diced green chiles. Stir gently and bring the mixture to a simmer.
  7. Simmer the chili
  8. Reduce the heat to medium-low and partially cover the pot. Simmer for 18 to 22 minutes, until the chicken reaches an internal temperature of 165°F.
  9. Shred the chicken
  10. Transfer the cooked chicken to a clean plate. Shred it with two forks, then return it to the pot.
  11. Make the chili creamy
  12. Place the remaining can of drained beans in a bowl. Mash the beans with a fork until mostly smooth, then stir them into the chili. This thickens the broth without requiring flour.
  13. Add the corn and cream cheese
  14. Add the frozen corn and softened cream cheese. Cook over low heat for 5 to 7 minutes, stirring frequently, until the cream cheese has melted and the chili is creamy. Do not allow the chili to boil rapidly.
  15. Finish and serve
  16. Stir in the lime juice. Taste and adjust the salt and pepper. Divide the chili among bowls and serve with cheese, avocado, cilantro, jalapeños, sour cream, tortilla chips, or lime wedges.

Notes

Use poblano pepper for a mild Southwestern flavor or green bell pepper for an even milder chili.
Mashing one can of beans creates a creamy texture without adding flour.
Soften the cream cheese before adding it so that it melts smoothly into the chili.
The chicken must reach an internal temperature of 165°F before shredding.
For a thinner chili, add additional chicken broth. For a thicker chili, simmer uncovered for a few extra minutes.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly over low heat, adding a splash of broth if necessary.