White Chicken Chili Recipe

Heat the olive oil in a large Dutch oven over medium heat. Add the onions and jalapeños and cook for about 5 minutes, or until softened. Add the garlic and cook for 30-60 seconds, until fragrant.
1 tablespoon olive oil, 2 medium yellow onions, 2 jalapeños, 5 cloves garlic
Stir in the diced green chiles, cumin, chili powder, oregano, salt, and black pepper. Cook for about 30 seconds, stirring constantly.
1 (4 ounce) can diced green chilies, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper
Pour in the chicken broth and add the chicken breasts. Increase the heat and bring to a gentle boil, then immediately reduce to a simmer and cover. Cook until the chicken reaches an internal temperature of 165°F, about 15-20 minutes depending on thickness.
4 cups low-sodium chicken broth, 2 pounds boneless skinless chicken breasts
Meanwhile, drain one can of cannellini beans without rinsing and transfer the beans to a small food processor. Process until smooth. Drain and rinse the second can of beans and set aside.
2 (15 ounce) cans cannellini beans
Transfer the cooked chicken to a clean plate or cutting board. Let it rest for a few minutes, then shred it using two forks.
Add the pureed beans, whole cannellini beans, and corn to the pot. Return to a gentle simmer, then add the room-temperature cream cheese. Cook over low to medium-low heat, stirring frequently, until the cream cheese has completely melted and the broth is smooth and creamy.
1½ cups frozen sweet corn, 8 ounce full-fat cream cheese
Return the shredded chicken to the pot and cook just until heated through. Stir in the fresh lime juice. Taste and season with additional salt and black pepper as needed.
1 lime
Ladle into bowls and garnish with cilantro, avocado, shredded cheese, sour cream, sliced jalapenos, lime wedges, hot sauce, or crushed tortilla chips.
For serving

Ingredients

Instructions

Notes

Nutrition