White Chicken Chili
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 15
About this dish
Part of the white beans is mashed with a fork and stirred back in, thickening the broth without flour, while the rest stay whole.
Read more
The chicken is already cooked and simply shredded, and the heat level is built around mild canned green chiles.
Ingredients
Instructions
- 1
Dice the onion, mince the garlic and shred the cooked chicken.
Rinse and drain the beans; mash 160 g with a fork and leave 320 g whole. Cut the cream cheese into small pieces.
- 2
Heat the oil in a large pot over medium heat and cook the onion for 5 minutes.
Stir in garlic, cumin, oregano and paprika for 30 seconds, then add broth and green chiles.
- 3
Once boiling, reduce to medium-low and simmer for 15 minutes.
Meanwhile, soften the cream cheese with a spoon and gradually mix in two ladlefuls of hot broth from the pot.
- 4
Add all the beans, corn and loosened cream cheese.
Stir at a gentle simmer for 5 minutes. Add the chicken and heat for 5 minutes more, checking for 74°C (165°F) in the chicken; extend heating if needed.
- 5
Turn off the heat and add lime juice and chopped cilantro.
Add the measured salt gradually as needed, then divide among four bowls.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- White Chicken Chili
Cooking Classy · Checked: 2026-09-06
- Safe Minimum Internal Temperatures
FoodSafety.gov · Checked: 2026-09-06
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