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white chicken chili in a bowl with tortilla chips, lime wedges, shredded cheddar cheese, and chopped cilantro

Creamy White Bean Ground Chicken Chili

Creamy white chicken chili with ground chicken, white beans, green chiles, roasted corn, and chicken bone broth.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 Servings
Calories: 330kcal
Author: Mason Woodruff

Ingredients

  • 1 teaspoon Olive Oil
  • 2 pounds Ground Chicken
  • 1 medium White Onion diced
  • 6 cloves Garlic crushed or minced
  • 2 15- oz cans Navy Beans or Great Northern Beans
  • 4 oz can Diced Green Chiles
  • 1/2 Tablespoon Kosher Salt
  • 1/2 Tablespoon Ground Cumin
  • 1/2 Tablespoon Ground Coriander
  • 1/2 Tablespoon Dried Mexican Oregano
  • 3-4 cups Chicken Bone Broth*
  • 8 oz Light Cream Cheese
  • 1 1/3 cup 185g Frozen Corn

For Serving (optional)

  • Salt and Pepper
  • Cilantro
  • Limes
  • Shredded Cheddar
  • Tortilla Chips or Chicharrones

Instructions

  • Heat a large Dutch oven over medium-high heat with the olive oil. Once hot, add the ground chicken and cook one side for 3-4 minutes until golden brown before adding the onion and garlic.
  • Break apart the chicken and cook for another 3-4 minutes until the chicken is fully cooked and the onion has softened.
  • Add the beans (undrained), green chiles, salt, cumin, coriander, oregano, and chicken broth. *Start with 3 cups of broth and add as needed to reach your desired chili consistency.
  • Bring to a low boil before reducing the heat to medium-low, covering, and simmering for 30-60 minutes (the longer, the better).
  • Before serving, reduce the heat to low and add the frozen corn and cream cheese. Cover and simmer for 10-15 minutes until the cream cheese melts and mixes in evenly.
  • Salt and pepper to taste before garnishing with fresh cilantro, lime juice, shredded cheese, and your choice of crunchy topping.

Notes

You can add 1 oz of shredded cheddar to each serving to bring the macros to 440 calories, 36g protein, 27g carbs, and 18g fat.
For a non-dairy way to thicken this chili, you can try using chopped corn tortillas instead of cream cheese. You will want to add them in the beginning with the broth and other ingredients. The tortillas will break down as the chili simmers and thicken the chili while adding great corn flavor. Use 4-6 tortillas. Source: Tex-Mex Chicken Soup
*If you add more broth than you prefer, you can thicken the chili by simmering with the lid cracked instead of completely covering.

Nutrition

Serving: 13/4 cup (about 14 oz) | Calories: 330kcal | Carbohydrates: 26g | Protein: 39g | Fat: 9g | Fiber: 8g