This White Chicken Chili recipe is loaded with tender chicken, white beans, green chiles, corn and spices simmered in a delicious creamy broth. This creamy White Chicken Chili is rich, hearty and delicious!
Place the chicken in a medium bowl and season it with salt and pepper to taste and 1 teaspoon of garlic powder. Set aside.
OPTIONAL STEP FOR EXTRA CREAMINESS: Measure out 1/2 cup of beans and mash them with a fork or food masher. You can also place them in a bowl with 2 tablespoons of chicken broth (or water) and blend them with an immersion blender or food processor. This mixture makes the chili extra creamy.
Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add the onion and cook for about 3 minutes or until the onions begin to soften.
Add the chicken and cook, stirring frequently for about 3-4 minutes or until the chicken is lightly brown on the outside. (See Note 1). Stir in the garlic and cook for about 1 minute or until fragrant. Stir in the green chiles, cumin, paprika, chili powder, oregano and cayenne, if using.
Stir in the chicken broth, the beans (whole and mashed - See Note 2) and the corn and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
Whisk in the cream cheese until the cheese is incorporated. Stir in the half and half and simmer for 5 minutes. Stir in the lime juice, cilantro and green onions and season with salt and pepper to taste.
Serve topped with the toppings of your choice.
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Notes
NOTE 1: The chicken should be almost fully cooked at this point however, the chicken will continue to cook in the soup so don't worry if it is still slightly pink inside.
NOTE 2: Mashing some of the beans is an optional step however, it makes the chili extra creamy. Add all of the beans to the chili in this step.