Go Back

creamy white chicken chili

bowl of creamy white chicken chili
[category] Main Course, Soup
[published] October 8, 2026
[PREP] 10 minutes
[COOK] 20 minutes
[TOTAL] 30 minutes
Print recipe Pin Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 2 ears of corn or 1 can of corn
  • 1 can diced green chilis
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder
  • salt to taste
  • 4 cups chicken broth
  • 2 cans white beans i like great northern and navy
  • 4 oz cream cheese softened and cubed
  • 2 cups cooked chicken i use rotisserie
  • juice of one lime

toppings:

  • sour cream
  • avocado
  • cilantro
  • tortilla chips

Instructions

  1. Heat a large pot over medium heat. Add the olive oil and onion. Stir and cook for 3-4 minutes, until the onion is mostly cooked through. Add the garlic and cook an additional minute.
  2. Add the corn, green chilis, cumin, paprika, chili powder, and salt. Stir to combine. If using fresh corn, cook for 1-2 minutes until the corn is cooked through.
  3. Add the chicken broth and beans. Bring to a simmer and cook for 5 minutes. If you want a creamier soup, use an immersion blender (or standard blender) to blend about half of the soup.
  4. Carefully ladle a cup of soup into a small bowl. Add the cream cheese and stir until the cream cheese is fully melted and absorbed into the soup. This helps make sure there are no large clumps of cream cheese in our soup! Pour the soup back into the large pot and stir until fully combined.
  5. Add the chicken and lime juice and stir to combine. Ladle into bowls and top with whatever toppings you’d like. Enjoy!