Description

A creamy, one-pot white chicken chili perfect for meal prep. This comforting fall dish features tender chicken, black beans, corn, and cream cheese, yielding flavorful leftovers that taste even better on day three.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch cubes
1 large yellow onion, diced
4 cloves garlic, minced
2 tablespoons butter
1 tablespoon chili powder
1 teaspoon ground cumin
32 ounces (4 cups) low-sodium chicken broth
8 ounces full-fat cream cheese, cubed
1 can (4 ounces) diced green chiles
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
½ cup heavy cream or half-and-half (optional)
1 cup shredded Mexican blend cheese (for topping)
2–3 green onions, sliced (for garnish)
Salt and black pepper to taste

Instructions

Prep ingredients: Dice onion, mince garlic, rinse beans, cut chicken into cubes, grate cheese, and slice green onions.
Heat butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic, chili powder, and cumin. Cook for 1 minute, stirring constantly, until fragrant.
Add cubed chicken to the pot and stir to coat in the spiced butter. Pour in chicken broth, scraping up browned bits from the bottom.
Add diced green chiles (with juice) and rinsed black beans. Stir to combine.
Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until chicken is cooked through and tender.
Remove pot from heat. Add cream cheese and stir vigorously until completely melted and smooth.
Stir in heavy cream or half-and-half if using. Add corn and cook for another 2 minutes until heated through.
Season with salt and black pepper to taste. Adjust consistency with more broth if too thick or simmer uncovered if too thin.
Let chili cool for 10 minutes before dividing into meal prep containers. Top with shredded cheese and green onions before serving.

Notes

For best meal prep results, use chicken thighs as they stay juicier when reheated. Add cream cheese off the heat to prevent seizing. The chili thickens significantly in the fridge; add a splash of broth when reheating. For freezing, omit fresh toppings like cheese and green onions and add them fresh upon reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1.5
Calories: 450
Sugar: 4
Sodium: 680
Fat: 22
Saturated Fat: 12
Carbohydrates: 25
Fiber: 6
Protein: 35

Keywords: white chicken chili, meal prep, one pot meal, fall recipes, chicken chili, creamy chili, freezer friendly, healthy dinner