Skip Navigation
Search recipes, ingredients, articles, products...
Creamy White Chicken Chili
Get started!


3 tablespoons Land O Lakes® Butter

1 medium (1 cup) onion, chopped

2 medium (1 cup) poblano chile peppers, seeded, chopped

1/4 cup finely chopped jalapeño chile peppers

1 tablespoon finely chopped fresh garlic

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon dried oregano leaves

1/2 teaspoon smoked paprika

3 cups chicken broth

1 1/2 pounds boneless skinless chicken breasts

3 (15-ounce) cans great Northern beans, undrained

2 cups sweet corn, thawed if frozen

1 (4.5-ounce) can diced green chiles, drained

4 ounces cream cheese, softened

1 cup Land O Lakes® Half & Half

8 ounces (2 cups) Land O Lakes® Habanero Jack Cheese, shredded, divided

How to make

  1. STEP 1

    Melt butter in large stockpot over medium heat. Add onion, poblanos and jalapeños; sauté 5 minutes or until onion is softened. Add garlic, cumin, coriander, oregano and smoked paprika; cook, stirring frequently, 1 minute.

  2. STEP 2

    Add chicken broth and chicken breasts. Cover pan; reduce heat to medium-low. Cook 15 minutes or until internal temperature of chicken breast reaches 165°F. Remove chicken to cutting board; shred, using two forks.

  3. STEP 3

    Puree 1 can great Northern beans including liquid, using mixer or immersion blender. Add pureed beans, remaining 2 cans beans with liquid, corn, green chiles, cream cheese, half & half and shredded chicken to pot. Bring to a simmer. Add 1 cup shredded cheese, stirring until melted.

  4. STEP 4

    Serve chili garnished with remaining shredded cheese.

Tip #1

Enhance and customize your chili with garnishes such as fresh cilantro, diced avocado, corn chips and your favorite hot sauce.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.