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–+ servings

White Chicken Chili

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A creamy, slightly spicy white chicken chili made with cream cheese, green chilies, corn, and shredded chicken, perfect for weeknight dinners or casual gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Tex-Mex
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 8 oz cream cheese room temperature helps it melt smoothly; use full-fat for best texture
  • 1 can green chilies mild or hot depending on preference
  • 1 cup corn fresh, canned, or thawed frozen
  • 2–3 cups shredded cooked chicken rotisserie chicken is a great shortcut
  • 3–4 cups chicken broth adjust for desired thickness
Aromatics
  • 1 medium onion, diced
  • 2–3 cloves garlic, minced
Spices
  • 1 tsp ground cumin
  • Salt and black pepper to taste

Method
 

Preparation
  1. Place the cream cheese, drained green chilies, corn, and shredded chicken into a medium pot or crockpot. Break the cream cheese into chunks.
  2. Pour in enough chicken broth to reach your preferred thickness.
  3. Add the diced onion, minced garlic, cumin, salt, and pepper. Stir to combine.
Cooking
  1. Stove-top method: bring the mixture to a gentle simmer over medium heat, stirring occasionally until the cream cheese fully melts and the flavors meld, about 20–30 minutes.
  2. Slow-cooker method: cover and cook on LOW for 4–6 hours, stirring once or twice.
Serving
  1. Taste and adjust seasoning before serving. Ladle into bowls and enjoy warm.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 4gSugar: 2g

Notes

For a dairy-free version, swap cream cheese with a thick coconut cream or a dairy-free cream cheese alternative. Mix white beans for added protein. Use rotisserie chicken for quick preparation.
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