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Creamy White Chicken Chili

This Creamy White Chicken Chili is a comforting, hearty, andflavour-packed one-pot meal made with tender chicken, creamy white beans, sweetcorn, green chilies, and warming spices.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon chilli powder
  • 750 g 1½ lb boneless, skinless chicken breasts or thighs
  • 750 ml 3 cups chicken stock
  • 2 cans 400 g each cannellini beans, drained and rinsed
  • 1 can 150 g sweetcorn, drained
  • 1 can 120 g diced green chilies
  • 150 g 5 oz cream cheese, softened
  • 120 ml ½ cup double cream or heavy cream
  • 1 tablespoon fresh lime juice
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh coriander cilantro, plus extra for garnish
Optional Toppings
  • Grated Monterey Jack or cheddar cheese
  • Sliced avocado
  • Fresh coriander cilantro
  • Sliced jalapeños
  • Sour cream
  • Lime wedges
  • Tortilla chips

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
  2. Add the minced garlic, cumin, oregano, smoked paprika, and chilli powder. Stir and cook for about 30 seconds until fragrant.
  3. Add the chicken, chicken stock, white beans, sweetcorn, and diced green chilies. Stir well to combine.
  4. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the chicken is cooked through and tender.
  5. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the chili.
  6. Stir in the softened cream cheese and double cream. Continue cooking over low heat for 3–5 minutes, stirring until the cream cheese has completely melted and the chili is smooth and creamy.
  7. Stir in the fresh lime juice and chopped coriander. Season with salt and freshly ground black pepper to taste.
  8. Simmer for another 2–3 minutes, allowing the flavours to come together. Avoid boiling vigorously after adding the dairy to keep the texture smooth.
  9. Ladle the creamy white chicken chili into bowls and top with grated cheese, avocado, fresh coriander, jalapeños, or your favourite toppings.
  10. Serve immediately with lime wedges and tortilla chips or warm crusty bread on the side.

Notes

Chef’s Tips
  • Use chicken thighs for extra flavour: Boneless, skinless chicken thighs stay especially juicy and tender, but chicken breasts work perfectly too.
  • Make it thicker: Mash a small portion of the white beans before adding them to the pot. This naturally thickens the chili without adding flour.
  • Keep the heat gentle: Once the cream cheese and cream are added, avoid a rapid boil to prevent the dairy from separating.
  • Adjust the spice: Add extra green chilies, jalapeños, or chilli powder for more heat, or leave them out for a milder family-friendly version.
  • Boost the flavour: A generous squeeze of fresh lime juice at the end brightens the rich, creamy broth.
  • Make ahead: The chili can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
  • Freezing tip: For the best texture, freeze the chili before adding the cream cheese and cream. Stir in the dairy after thawing and reheating.
  • Perfect for leftovers: The flavours deepen overnight, making this an excellent meal-prep option for quick lunches and easy dinners.