Description
This Creamy White Chicken Chili is a comforting and flavorful dish perfect for any occasion. Made with tender shredded chicken, white beans, green chilies, and a blend of aromatic spices, it’s enriched with cream cheese to create a luscious and velvety texture. Easily prepared on the stovetop in about 30 minutes, this chili is perfect for a weekday dinner and served with fresh toppings like cilantro, avocado, and shredded cheese.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 lb boneless, skinless chicken breast
- 4-6 cups chicken broth, divided
- 2 (14 oz) cans white beans (cannellini or Great Northern), drained and rinsed
- 2 (4 oz) cans diced green chilies, undrained
- 4 oz cream cheese, softened
- Juice of 1 small lime
- Kosher salt and freshly ground black pepper, to taste
Toppings
- Fresh cilantro, chopped
- Tortilla strips
- Shredded cheese
- Lime wedges
- Avocado, sliced
Instructions
- Sauté Aromatics and Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano, cooking for another 1-2 minutes until fragrant. Add the boneless, skinless chicken breasts to the pot, season with kosher salt and freshly ground black pepper, and pour in 4 cups of chicken broth. Bring to a simmer and cook until the chicken is cooked through, approximately 15 minutes.
- Shred Chicken: Remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Combine Ingredients: Return the shredded chicken to the pot with the sautéed aromatics. Add the drained and rinsed white beans and the undrained diced green chilies to the mixture.
- Add Cream Cheese and Finish: Stir in the softened cream cheese, mixing continuously until it melts and creates a creamy consistency. Add the juice of one small lime and adjust seasoning with salt and pepper to taste. If the chili is too thick, thin it out by adding additional chicken broth to reach your desired consistency.
- Serve: Ladle the creamy white chicken chili into bowls and garnish with fresh cilantro, tortilla strips, shredded cheese, lime wedges, and sliced avocado as desired. Serve hot and enjoy.
Notes
- For a spicier version, add more diced green chilies or a pinch of cayenne pepper.
- You can substitute cream cheese with sour cream or Greek yogurt for a tangier flavor.
- Use leftover cooked chicken as a time-saving alternative.
- For a thicker chili, mash some of the beans before adding them back to the pot.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid curdling the cream cheese.
