A comforting and hearty white chicken chili made with tender chicken, beans, and a creamy broth, perfect for warming up on a chilly day.

Units Scale

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.
Add the chicken breast to the pot and cook until browned on both sides, about 5-7 minutes. Remove the chicken, shred it with two forks, and set it aside.
In the same pot, add the green chilies, white beans, corn, chicken broth, cumin, chili powder, paprika, and white pepper. Stir well and bring the mixture to a simmer.
Return the shredded chicken to the pot and simmer for an additional 20-25 minutes to allow the flavors to meld together.
Stir in the heavy cream or half-and-half, and season with salt and pepper to taste.
If desired, stir in shredded cheese for added creaminess and flavor.
Serve hot, garnished with fresh cilantro.

For a spicier version, add jalapeños or extra chili powder.
Feel free to use a slow cooker for this recipe – cook on low for 4-6 hours, then add the cream and cheese before serving.
This chili can be frozen for up to 3 months – just omit the cream and cheese until reheating.