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white chicken chili
Main Course, Soups

Creamy White Chicken Chili

This creamy white chicken chili utilizes healthy ingredients and pantry staples for a flavorful and easy weeknight dinner!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Makes: 4


  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 1 jalapeño, minced
  • 3 poblano peppers
  • 8 oz cream cheese, at room temperature
  • 2 teaspoons ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 4 cups shredded cooked rotisserie chicken
  • 1 - 15 oz can pinto beans, rinsed
  • 1 - 15 oz can white navy or cannellini beans
  • 1 cup fresh or frozen corn kernels
  • 3 cups homemade chicken stock or broth
  • Kosher salt, to taste


  • Using tongs, roast the poblano peppers over a gas flame until charred all over. Alternately, place the peppers on a baking sheet and broil under high heat until blistered. Transfer the peppers to a ziplock bag or heat-safe mixing bowl and cover with plastic wrap.
  • Once the peppers are cool, peel and dice them.
  • In a heavy bottomed pot, heat the olive oil over medium-high heat. Add the diced onion, peppers, and jalapeños and sauté for 2-3 minutes until the onion is softened.
  • Add the cream cheese and spices to the pot and stir really well, until the cream cheese is smooth. Then, add the beans. Use a fork or potato masher to mash them slightly. Add the chicken and corn and stir well so that everything is well-coated by cream cheese.
  • Add the broth, stir, and bring to a simmer. Lower the heat and simmer on medium-low for 30 minutes, stirring occasionally. Once the chili is thick, season to taste with salt and pepper.


Serving: 16ozCalories: 613kcalCarbohydrates: 28gProtein: 52gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 187mgSodium: 938mgPotassium: 1056mgFiber: 4gSugar: 9gVitamin A: 1471IUVitamin C: 81mgCalcium: 113mgIron: 3mg