Creamy White Chicken Chili

6 servings
50 min

Yes, I'm sharing two chili recipes in a row. I can't help it, this white chicken chili is so creamy and delicious, I just had to share as soon as possible. I had seen the concept of white chicken chili online here and there, and decided that I needed to make a bit batch of it, immediately. I am so glad I did; the family devoured it for dinner! I have to admit, I wasn't entirely surprised - who could resist chicken, beans, and corn smothered in creamy chili sauce? We dipped fresh bread to sop up all that sauce and it was so, so good.

The best part, other than the incredible taste, is this dish requires very little prep work, and it reheats from the fridge or freezer extremely well. In fact, I made a big batch of this specifically for the freezer recently. Try this with some shredded cheese and avocado on top, or eat it as-is; it's a delicious fall comfort food either way!

Creamy White Chicken Chili
Recipe details
  • 6  servings
  • Prep time: 5 Minutes Cook time: 45 Minutes Total time: 50 min
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  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 cup frozen corn niblets
  • 1 can cannellini beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 3 cups chicken broth
  • 1 can condensed chicken soup
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • salt and pepper (to taste)
  • 3 chicken breasts
  • 1/2 cup cream cheese, cubed into small pieces

In a large pot on medium heat, add olive oil, garlic, onion, and celery
Cook, stirring frequently, until onion begins to soften
Add corn, cannellini beans, kidney beans, chicken broth, condensed chicken soup, chili powder, cumin, oregano, salt and pepper, and stir to completely combine
Lay chicken breasts in pot, making sure they are completely covered with sauce, then bring to boil
Reduce to a simmer, then cover and allow to cook for 30 minutes, or until chicken is cooked through and tender
Remove chicken from the pot, shred with two forks, and add back into sauce
Stir in cream cheese until melted, serve.
Natalie | The Kollee Kitchen
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