You guys… This is SERIOSLY The Best White Chicken Chili EVER! Once you start eating it, you just can’t stop!

This was actually my first time making a White Chili. I’ve made plenty of other kinds of chili like this Slow Cooker Skinny Vegetarian Chili, or this Lentil and Black Bean Chili.

So I thought I would try something new today by making this White Chicken Chili.

And when I say it’s the best… man oh man… Seriously THE BEST chili I have had to date! After my son finished a bowl of this, he was like “Mom, when are you making this again?”

It’s funny because I always make my recipes 2-3 times before sharing them on the blog, because I like to test and make sure all the measurements are right.

When I make the same recipes multiple times in a week my son gets sick of eating the same thing over and over. Well not this recipe! I made it back to back and he gobbled up every bowl wanting more!

Ahhh… it’s the little things like that that make my heart happy. 🙂

I made this in my Dutch Oven, which I highly recommend because it cooks everything evenly and nothing sticks to the bottom.

Next time I might try to cook this in a Crockpot, that way I can update the cooking method if you prefer using a Crockpot. 🙂

I hope you guys love this White Chicken Chili as much as we did! It’s:

• Creamy
• Spicy
• Flavorful
• Filling
• Comforting
• and Insanely Delicious!

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

I LOVE seeing what you guys cook up. 🙂

Cheers!

The Best White Chicken Chili

• Author: Tastefulventure
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 4-6 1x
• Category: Main Dish
• Cuisine: Gluten Free

Ingredients

Scale 1x2x3x

• 1 1/2 lbs boneless skinless Chicken Breasts
• 1 medium Sweet Onion chopped
• 2 cloves Garlic chopped
• 2 Tbs EVOO
• 3 cups Chicken Broth
• 2 15oz cans Cannellini Beans drained and rinsed
• 2 4oz cans Diced Green Chilis
• 1 10oz bag frozen Corn
• 1 tsp Sea Salt
• 1 tsp Black Pepper
• 1 tsp Cumin
• 3/4 tsp Oregano
• 1/2 tsp Chili Powder
• 1/4 tsp Cayenne Pepper
• 4 oz softened Cream Cheese
• 1/4 cup Full Fat Coconut Milk (use the thick creamy part that’s on the top of the can)
• Cilantro, Avocado, and shredded Mexican Cheese for garnish if desired

Instructions

1. In a 6 Qt Dutch Oven heat over med/high heat
2. Add EVOO, Garlic, and Onion, sauté 2-3 min
3. Add Broth, Chicken, Beans, Corn, Green Chilis, Salt, Pepper, Cumin, Oregano, Chili Powder, and Cayenne Pepper
4. Adjust heat so it simmers
5. Cook Chicken until no longer pink in the middle, about 15-20 minutes
6. Remove Chicken and shred into bite size pieces, add Chicken back to pot
7. Add in Cream Cheese and Coconut Milk, stirring occasionally until blended in, about 10-15 min
8. Serve and top with Cilantro, Avocado, or Mexican Cheese if desired
9. Enjoy!