Creamy White Chicken Chili Recipe

Start by gathering all ingredients: onions, green peppers, corn, canned diced tomatoes, canned chilies, navy beans or Great Northern beans, homemade chili seasoning, broth, chicken breasts or thighs, olive oil, salt, pepper, garlic, cream cheese, and grated Monterey Jack cheese.

Dice the chicken into smaller chunks, about an inch or two thick.

In a Dutch oven or soup pot, add olive oil and the diced chicken over medium heat.

Season the chicken with salt and pepper, cooking until fully cooked through and no longer pink.

Remove the chicken from the pot and set it aside.

Add diced peppers and onions to the pot and sauté until the onions are fragrant.

Add minced garlic and stir.

Deglaze the bottom of the pot with a little broth, scraping up the brown bits left by the chicken and vegetables.

Add the beans and diced tomatoes and chilies to the pot along with the remaining broth and the cooked chicken. Stir everything together.

Adjust the consistency by adding more broth or water if desired, as the creator prefers a thick chili.

Add the homemade chili spices and stir to combine.

Bring the mixture to a rolling boil, then cover the pot and reduce the heat to low.

Let it simmer for about 20 to 30 minutes until thickened.

Once thickened, add cream cheese, grated Monterey Jack cheese, and corn (canned, frozen, or fresh).

Stir until the cheese and cream cheese melt down, creating a rich consistency.

Equipment Needed

Spice Level: