One of the best aspects of Fall is the slow slide into comfort food – food that’s warm, rich and filling. This super easy white chicken chili recipe ticks all the Fall food boxes and more.
Fall is my favorite season. I love the cool air, the autumnal colors and the comfort food.
If you’re after an easy recipe this Fall, perfect for a low key date night at home, then you’ll find this creamy white chicken chili recipe what you’re looking for.
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White chicken chili recipe
Servings: 6-8
Prep time: 15 minutes
Cook time: 40 minutes
- 1-pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 1 can (14.5 ounce) great northern beans, drained and rinsed
- 1 cup frozen corn, optional
- 2 cans (14.5 ounce each) chicken broth, plus additional for thinning if needed
- 1 can (4 ounce) chopped green chiles
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- ½ teaspoon salt
- ½ teaspoon white or black pepper
- 8-ounce package cream cheese, cubed
- ½ cup heavy whipping cream
- Topping of choice: shredded cheese, sour cream, chopped cilantro, crush corn tortilla chips, chopped jalapenos, etc.
Method
Step 1
Chop the onions and garlic.
Cut the chicken into 1/2-inch chunks; set aside.
Step 2
Heat the olive oil over medium heat in a large pot, then add the onions and sauté for 2 minutes.
Step 3
Add the chicken and cook until no longer pink.
Step 4
Add the minced garlic and cook altogether for 1 minute.
Step 5
To the large pot, add the great northern beans, frozen corn, chicken broth, green chiles, cumin, chili powder, salt, and pepper.
Step 6
Stir well, then bring to a boil over medium-high heat.
Step 7
Reduce the heat to medium-low and simmer, uncovered for 30 minutes.
Step 8
Add additional chicken broth if needed.
Step 9
Add the cream cheese and allow to melt in the soup.
Step 10
Add the heavy whipping cream; stir well. If desired, add additional salt to taste or chicken broth to adjust consistency.
Step 11
Serve hot with topping of your choice and enjoy!
This super easy white chicken chili recipe can be whipped up in only 15 minutes. It makes the perfect Fall meal for an at home date night.
White chicken chili
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 1 can (14.5 ounce) great northern beans, drained and rinsed
- 1 cup frozen corn, optional
- 2 cans (14.5 ounce each) chicken broth, plus additional for thinning if needed
- 1 can (4 ounce) chopped green chiles
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- ½ teaspoon salt
- ½ teaspoon white or black pepper
- 8-ounce package cream cheese, cubed
- ½ cup heavy whipping cream
- Topping of choice: shredded cheese, sour cream, chopped cilantro, crush corn tortilla chips, chopped jalapenos, etc.
Instructions
1. Cut the chicken into 1/2-inch chunks; set aside.
2. Heat the olive oil over medium heat in a large pot, then add the onions and sauté for 2 minutes.
3. Add the chicken and cook until no longer pink.
4. Add the minced garlic and cook altogether for 1 minute.
5. To the large pot, add the great northern beans, frozen corn, chicken broth, green chiles, cumin, chili powder, salt, and pepper.
6. Stir well, then bring to a boil over medium-high heat.
7. Reduce the heat to medium-low and simmer, uncovered for 30 minutes.
8. Add additional chicken broth if needed.
9. Add the cream cheese and allow to melt in the soup.
10. Add the heavy whipping cream; stir well. If desired, add additional salt to taste or chicken broth to adjust consistency.
11. Serve hot with topping of your choice.
Notes
Make this easy white chili chicken recipe more keto/low carb friendly by skipping the beans and corn.
Made white chicken chili recipes with some changes? I’d love to hear what worked for you.
You might also like: Fresh pumpkin recipes for delicious Fall meals.