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Creamy White Chicken Chili


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

2 cups 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 has 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 like fresh cilantro, diced avocado, corn chips and your favorite hot sauce.

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