This white chicken chili is creamy, cozy, and exactly what I want on repeat right now. Finished with a squeeze of fresh lime because that little pop makes all the difference. Save this for your next cozy night in.
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Cook the chicken in a large pot until slightly underdone. Set aside and shred once cooled.
In the same pot, add olive oil, onions, and garlic. Sauté until fragrant.
Add green chiles and stir. Pour in the chicken broth, add the cubed cream cheese, corn, and stir.
Combine the chicken, beans, cilantro (save some for garnish), seasonings, and the juice of 1 lime.
Let simmer for 20 minutes. Serve with garnishes and don’t forget the fresh lime juice!
Save some fresh cilantro for garnish to add a pop of color and flavor.
Use freshly squeezed lime juice for the best flavor.
Serve with tortilla chips or strips for added crunch.
Ensure the cream cheese is softened for easier melting into the chili.
Can I use rotisserie chicken instead of cooking chicken?
Yes, rotisserie chicken works perfectly and saves time. Just shred it and add it to the chili.
Can I substitute navy beans with another type of bean?
Yes, you can use cannellini beans or great northern beans as substitutes.
How can I make this chili spicier?
Increase the chili powder or chili pepper flakes, or add diced jalapeños.
Can I make this chili dairy-free?
You can substitute cream cheese with a dairy-free alternative and skip the Monterey Jack cheese.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Hi, I’m Jordann! I’m a home cook and content creator passionate about making comforting, flavor-packed meals feel simple and doable. From slow-cooked favorites to indulgent baked goods, I love sharing recipes that bring people together and make everyday cooking feel special. You’ll usually find me in the kitchen testing, tweaking, and filming recipes that are as fun to make as they are to eat—because good food doesn’t have to be complicated to be incredible.
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