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–+ servings

Creamy Jalapeño White Chicken Chili

A rich and creamy white chicken chili with a spicy kick from jalapeños, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Base
  • 1 lb boneless, skinless chicken breasts cubed
  • 1 tbsp olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 cups chicken broth low sodium
  • 1 can white beans drained and rinsed
  • 1 cup corn frozen or canned
  • 2 medium jalapeños seeded and diced
Creamy Ingredients
  • 1 cup cream cheese softened
  • 1 cup sour cream for creaminess
  • 1 cup shredded Monterey Jack cheese for topping
  • 1 tbsp lime juice freshly squeezed
  • 1 tbsp cilantro chopped, for garnish
Spices
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste

Method
 

Cook Chicken and Vegetables
  1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and diced jalapeños, cooking for an additional 2 minutes until fragrant.
  3. Stir in the cubed chicken and cook until browned on all sides, about 5-7 minutes.
Combine Ingredients
  1. Pour in the chicken broth, then add the white beans, corn, cumin, chili powder, salt, and pepper. Stir well.
  2. Bring to a simmer and cook for 15 minutes, allowing flavors to meld.
Add Creaminess
  1. Reduce heat to low and stir in the softened cream cheese and sour cream until fully incorporated.
  2. Add lime juice and adjust seasoning if necessary. Cook for an additional 5 minutes.
Serve
  1. Ladle the chili into bowls and top with shredded Monterey Jack cheese and chopped cilantro.
  2. Serve hot and enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gFiber: 4gSugar: 3g

Notes

For a spicier chili, leave some seeds in the jalapeños. This dish pairs well with tortilla chips or cornbread.

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