30-Minute White Chicken Chili with Little Potatoes
Creamy, comforting chili loaded with tender chicken, waxy potatoes, corn, and white beans in a mild jalapeño and green chile broth. The cream cheese melts into a silky sauce without heavy cream. Perfect for weeknight dinners or meal prep; serve with avocado, cilantro, and sour cream. This version offers two cooking methods--stovetop for 15 minutes or slow cooker for flexible timing--making it adaptable to your schedule.
Ingredients
- 2 cup little potatoes, quartered
- 1 can (18 oz) white beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 2 boneless skinless chicken breasts, chopped
- ½ medium onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 can (4 oz) green chiles, chopped
- 1 Tbsp chili powder
- 1 tsp garlic, minced
- 1 tsp cumin
- 1 tsp salt
- 1 ½ cup low sodium chicken broth
- ½ package (8 oz) cream cheese, cubedGreek yogurt (sour cream yogurt blend)1:1 by weightdairy-free requires nutritional adjustment
conf:3
Full guide →
Instructions
- 1
Combine potatoes, beans, corn, chicken, onion, jalapeno, chiles, chili powder, garlic, cumin, salt and broth in a large pot.
- 2
Stir until combined.
- 3
Bring to a simmer over medium-high heat, stirring often.
- 4
Reduce heat to medium, cover and cook, stirring occasionally, until chicken and potatoes are cooked through.
- 5
Add cream cheese and stir.
- 6
Cover for a few minutes until cream cheese is melted.
- 7
Stir to combine and serve.
Tips
Chop chicken into bite-sized pieces for even cooking and better distribution throughout the chili.
Use waxy potatoes like red or fingerlings; they hold their shape better than starchy varieties.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months without cream cheese; add after thawing and reheating.
Prepare ingredients the night before. Stovetop version is ready in 30 minutes total; slow cooker adapts to morning or evening assembly.
Top with diced avocado, fresh cilantro, sour cream, diced onion, or tortilla strips. Serve with cornbread or over rice.
Common Mistakes
Don't skip draining and rinsing canned beans to avoid excess sodium and starch.
Don't overcook the stovetop version beyond 15 minutes to prevent mushy potatoes.
Don't add cream cheese before chicken is fully cooked; it may scorch.
Substitutions
Dairy-Free Swaps
conf:3
Full guide →General Alternatives
FAQ
Can I make this dairy-free?
Replace cream cheese with full-fat coconut milk, cashew cream, or silken tofu blended smooth. Add at the end and stir gently. Texture will be slightly less rich but still creamy.
How long does leftover chili keep?
Refrigerated chili stays fresh 4 days in an airtight container. Freeze without cream cheese for up to 3 months; thaw overnight in the fridge and reheat gently, adding cream cheese after warming.
What if I use a slow cooker instead of stovetop?
Add all ingredients except cream cheese to the slow cooker. Cook on high 4 hours or low 8 hours. Stir in cream cheese during the last 10 minutes on high or 20 minutes on low until melted.