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Creamy White Chicken Chili

This is a creamy white chicken chili made with cannellini beans, corn, and jalapeños. Pureeing one of the cans of beans helps to thicken the chili and give it a creamy texture without a lot of heavy cream.
Prep Time15 minutes
Active Time35 minutes
Total Time50 minutes
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Ingredients

  • 1 tbsp Olive oil
  • 1 large Onion diced
  • 1 Jalapeño seeded and diced
  • 4 cloves Garlic minced
  • 1 can Diced green chilies 4-ounce
  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • 1 tsp Dried oregano
  • 6 cups Chicken broth
  • 1.5 lbs Boneless skinless chicken breasts
  • 2 cans Cannellini beans 15-ounce
  • 1 cup Frozen corn
  • 6 oz Cream cheese cubed and softened
  • 1 Lime juiced
  • Diamond Crystal kosher salt to taste
  • Black pepper freshly ground, to taste

Instructions

  • Heat olive oil in large Dutch oven over medium-high heat.
  • Sauté onion and jalapeño until soft, about 5 minutes.
  • Add garlic, cook 1 minute until fragrant.
  • Stir in green chilies, cumin, chili powder, and oregano.
  • Add chicken broth and whole chicken breasts, bring to boil.
  • Reduce heat, cover and simmer 20-25 minutes until chicken reaches 165°F.
  • While chicken cooks, puree one can of beans with liquid. Drain and rinse second can.
  • Remove chicken, let cool slightly, then shred with forks.
  • Add pureed beans, whole beans, and corn to pot. Return to simmer.
  • Stir in cream cheese until melted, simmer 5-10 minutes.
  • Return shredded chicken to pot, add lime juice, salt and pepper to taste.

Notes

For thicker chili, let simmer uncovered additional 10 minutes. Leftovers keep well refrigerated up to 4 days.