If you want something cozy but not too heavy, this creamy white chicken chili hits different. It’s rich, slightly spicy, loaded with tender chicken,

white beans, and finished with a smooth, velvety texture that feels like comfort in a bowl.

Ingredients (Serves 4–6)

For the chili base:

• 2 tablespoons olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 pound (450g) boneless, skinless chicken breast or thighs

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika

• ½–1 teaspoon chili powder (adjust heat level)

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

For the body & creaminess:

• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

• 1 can (4 oz) diced green chilies

• 1 cup corn (fresh, canned, or frozen)

• 4 cups chicken broth

• 4 oz (115g) cream cheese, softened

• ½ cup heavy cream (or half-and-half for lighter version)

To finish:

• Juice of ½ lime

• Fresh cilantro, chopped

• Optional toppings: sliced avocado, shredded cheese, tortilla chips, sour cream, jalapeños

Instructions

Step 1: Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until soft and translucent. Stir in garlic and cook for

another 30 seconds until fragrant.

Step 2: Build the flavor

Add the chicken to the pot. Sprinkle in cumin, oregano, smoked paprika, chili powder, salt, and black pepper. Stir well so the chicken is coated

in spices.

Step 3: Simmer

Pour in the chicken broth. Add white beans, green chilies, and corn. Bring to a gentle boil, then reduce heat and let simmer for 20–25 minutes

until the chicken is fully cooked and tender.

Step 4: Shred the chicken

Remove the chicken from the pot. Shred it using two forks, then return it to the chili.

Step 5: Make it creamy

Lower the heat. Stir in softened cream cheese until fully melted and smooth. Add heavy cream and mix well. Let simmer gently for another 5

minutes.

For a thicker texture, mash a small portion of the beans directly in the pot.

Step 6: Finish strong

Add fresh lime juice for brightness. Taste and adjust seasoning if needed.

Serving Suggestions

Serve hot and top with:

• Fresh cilantro

• Sliced avocado

• A dollop of sour cream

• Crushed tortilla chips for crunch

It pairs perfectly with warm bread or cornbread on the side.

Pro Tips

• Want more heat? Add diced jalapeños while sautéing onions.

• Prefer slow cooker? Cook on low for 6–7 hours, then shred and stir in cream ingredients at the end.

• Meal prep friendly: It tastes even better the next day. Store in the fridge up to 4 days.