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Creamy White Chicken Chili: Easy 30-Minute Dinner

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A comforting, creamy white chicken chili with roasted corn that comes together in about 30 minutes. This recipe uses cream cheese for a tangy richness and roasted corn for a smoky depth, making it a perfect weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast, diced
  • 2 cans (15 oz each) white beans (Cannellini or Great Northern), drained and rinsed
  • 2 cups corn kernels (fresh roasted or frozen)
  • 4 cups low-sodium chicken broth
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 can (4 oz) diced green chiles
  • 8 oz cream cheese, softened
  • ½ cup heavy cream
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 tablespoon fresh lime juice
  • Fresh cilantro, chopped (for garnish)
  • Avocado, diced (for serving)

Instructions

  1. Heat a cast-iron skillet over medium-high heat with a little oil. Add corn kernels in a single layer and char for 3-4 minutes, stirring and cooking for another 2 minutes. Remove and set aside.
  2. In a large Dutch oven or stockpot, heat olive oil over medium heat. Add diced onion and a pinch of salt, cooking for 5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  3. Add diced chicken breast to the pot. Season with salt, pepper, and half of the cumin. Cook for 5-7 minutes until browned on the outside and mostly cooked through.
  4. Pour in chicken broth, scraping up browned bits from the bottom. Add drained white beans and roasted corn. Stir well and bring to a gentle boil.
  5. Reduce heat to low, cover partially, and simmer for 10 minutes to allow flavors to meld and chicken to finish cooking.
  6. In a separate bowl, whisk softened cream cheese into heavy cream until smooth. Slowly pour this mixture into the pot while stirring constantly to prevent lumps. Simmer for 2-3 minutes until thick and creamy.
  7. Stir in diced green chiles and remaining cumin. Taste and adjust salt and pepper. Stir in fresh lime juice and remove from heat.
  8. Ladle into bowls and top with fresh cilantro, diced avocado, and a squeeze of lime. Serve immediately.

Notes

For best results, roast the corn to add a smoky flavor. Use low-sodium broth to control salt levels. If using rotisserie chicken, skip the browning step and add it in the last 5 minutes. Keep heat low after adding dairy to prevent separation. Chili tastes better the next day as flavors meld.

Nutrition

Keywords: white chicken chili, creamy chili, roasted corn, 30 minute dinner, meal prep, comfort food, gluten-free option

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