Description

If you’re craving a comforting, hearty meal that’s both easy to make and packed with flavor, this White Chicken Chili recipe is exactly what you need. Written by Ashley Fehr, this recipe has earned a stellar 4.99 rating from 395 votes, and for good reason! It’s ultra thick and creamy, filled with shredded chicken, white beans, corn, and just the right kick of spice. Plus, it’s freezer-friendly and perfect for pantry cooking, making it an ideal meal prep option.

Ingredients

- 4 boneless skinless chicken breasts (about 2 lb)
- 2 cups low sodium chicken broth
- 19 oz canned white kidney beans, drained and rinsed
- 12 oz canned corn, drained
- 4.3 oz canned green chiles
- 1 teaspoon Tabasco Green Sauce
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 4 oz cream cheese, room temperature
- 1 tablespoon corn starch
- 1 tablespoon water

Instructions

Add chicken breasts and chicken broth to a 3-4 quart Dutch oven or soup pot.
Bring to a boil over medium-high heat.
Reduce heat to medium-low, cover, and simmer for 15 minutes, or until chicken is cooked through and tender.
Remove chicken breasts from the pot and shred using two forks on a large cutting board.
Return shredded chicken to the pot with the chicken broth.
Add white kidney beans, corn, green chiles, Tabasco green sauce, chili powder, onion powder, and salt. Stir to combine.
Cut cream cheese into cubes and stir into the pot.
Cover and simmer over medium heat for 10 minutes, stirring occasionally to help melt the cream cheese.
For thicker chili, mix cornstarch and water together until smooth, then stir into the chili.
Simmer a few more minutes until chili thickens to your desired consistency.

Serve hot with your favorite toppings such as extra Tabasco sauce, tortilla chips, avocado, lime wedges, salsa, cheese, or jalapeños.

Notes

Serving Tips:

Serve hot, topped with your favorite garnishes like shredded cheese, sliced avocado, fresh cilantro, jalapeño slices, sour cream, or a squeeze of lime for extra brightness.
Pair with crunchy tortilla chips or warm cornbread for a satisfying meal.
Add extra heat with more Tabasco Green Sauce or chopped fresh chilies if you like it spicier.
For a lighter option, serve with a side salad or steamed veggies.

Storage Tips:

Let the chili cool completely before storing.
Store leftovers in airtight containers in the refrigerator for up to 4 days.
To freeze, portion the chili into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months.
Thaw frozen chili overnight in the refrigerator before reheating.
Reheat on the stove over medium heat, stirring occasionally, or in the microwave until heated through. Add a splash of chicken broth or water if the chili is too thick after reheating.