White Chicken Chili


I made this for the first time last night. Joel was loving it! This soup has the spicy heat that you want in a chili but is gently tempered with a creamy base. It is super easy to make & uses basic ingredients that most of us already have in our pantry.


  • 1 pound of cooked & cubed chicken
  • 2 cans cannelloni beans
  • 1 cup of canned or frozen corn
  • 4 cups of chicken broth
  • 1 8 oz package of cream cheese – sliced into cubes
  • 1/2 cup Monterey Jack cheese plus a bit to sprinkle over each bowl of chili
  • 1 chopped onion
  • 1/4 cup jalapeño slices
  • 1 handful sliced green onion
  • 1 handful chopped cilantro
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin
  • Salt to taste


  • In a pot add your chicken broth, onions & jalapeños and cook for about fives minutes on medium
  • Add garlic, cayenne pepper & cumin.
  • Add cream cheese & stir for about 2 minutes.
  • Next add Monterey Jack cheese. Using a whisk, stir until well blended.
  • Add chicken, beans & corn. Stir until combined and allow to simmer for 10 minutes.
  • Top each serving with a sprinkling of monterey jack chesse,  green onion & cilantro

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