Creamy White Chicken Chili Recipe

Serves 4 | Finish in 8 Hours 30 Minutes

Creamy White Chicken Chili w/ Litehouse® Hatch Chile Ranch


  • 1-pound boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cups yellow diced onion
  • 1 tablespoon minced garlic
  • 2 4-ounce cans diced green chiles
  • 2 15-ounce cans Northern beans
  • 1 ½ cups frozen corn
  • 3 c. Low Sodium Chicken Stock
  • ½ c. Litehouse® Hatch Chile Ranch
  • 6 oz. Cream Cheese
  • 1 tbsp. Kosher salt
  • 2 tbsp. Cumin
  • 2 tbsp. Chili Powder
  • 1 tbsp. Oregano
  • 2 tsp. Black Pepper
  • 1 tsp. Cayenne Pepper
  • 2 Avocadoes, sliced
  • 1 Jalapeno sliced
  • ¼ c. Sour Cream
  • Fresh Cilantro Leaves for garnish
  • Tortilla Chips for garnish


  1. In a heavy bottom sauce pot heat olive oil over medium heat. Add onions and garlic and cook 5-7 minutes until fragrant and onions are soft.
  2. Add green chiles, beans, corn, chicken stock, salt, cumin, chili powder, oregano, black pepper, cayenne pepper and chicken stock. Mix thoroughly and bring to a boil, then reduce to a simmer.
  3. Place chicken breasts into the stock pot and submerge them in the chili.
  4. Cook on low heat 8 hours stirring occasionally.
  5. Remove chicken breasts, place in a bowl and shred with a fork. Return chicken to the pot and turn heat up to medium-high. Add cream cheese and Litehouse® Hatch Chile Ranch and stir to combine. 
  6. Cook 15-20 more minutes until chile is creamy and everything is combined.
  7. Serve with jalapenos, avocados, sour cream, chips and even a drizzle of Hatch Chile Ranch.

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