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Spicy White Chicken Chili Recipe

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Savor the rich and spicy flavors of this Spicy White Chicken Chili. Made with tender chicken, creamy white beans, and a blend of zesty spices, this dish is a satisfying and comforting meal. The addition of cream cheese adds a velvety texture, while fresh cilantro and lime juice brighten the flavor. Perfect for a quick weeknight dinner or a cozy weekend meal, this chili will warm you up from the inside out.

Ingredients

Scale
  • 1 ยฝ pounds boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 2 cans (4 oz each) diced green chilies
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1-2 jalapeรฑos, diced (seeds removed for less heat)
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1 tsp paprika
  • ยฝ tsp cayenne pepper (adjust to taste)
  • 1 cup frozen or canned corn
  • 4 oz cream cheese, softened
  • Fresh cilantro, chopped, for garnish
  • Juice of 1 lime
  • Salt and pepper, to taste
  • 2 tbsp olive oil, for sautรฉing

Instructions

  • Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and jalapeรฑos; sautรฉ until softened.
  • Add the chicken breasts or thighs to the pot and brown on all sides. Remove chicken and set aside.
  • Pour in chicken broth, green chilies, cumin, oregano, chili powder, paprika, and cayenne. Stir to combine.
  • Return the chicken to the pot, cover, and simmer for 20-25 minutes until fully cooked.
  • Remove chicken, shred it, and return it to the pot along with the beans and corn.
  • Stir in the softened cream cheese until fully melted and incorporated into the chili.
  • Simmer for an additional 5 minutes to heat through. Adjust seasoning with salt and pepper.
  • Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

Notes

  • Adjust the spice level by adding or reducing the amount of jalapeรฑos and cayenne pepper.
  • For a thicker chili, mash some of the beans before adding them to the pot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition