Description
This Creamy White Chicken Chili is the ultimate comfort food! Packed with tender chicken, creamy beans, and a savory blend of spices, this hearty chili is perfect for chilly days when you need a warm, cozy meal. The richness of cream cheese and the mild heat of green chilies make this dish absolutely irresistible. Serve it with tortilla chips or cornbread for a filling, satisfying meal!
Ingredients
Scale
For the Chili:
- 2 tablespoons olive oil
- 1 lb (450g) boneless, skinless chicken breasts or thighs, shredded
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (such as Great Northern or Cannellini), drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 can (14.5 oz) chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz cream cheese, softened
- 1 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack or cheddar cheese (optional)
For Toppings:
- Sour cream
- Shredded cheese
- Fresh cilantro, chopped
- Sliced jalapeños (optional)
- Tortilla chips or cornbread (optional, for serving)
Instructions
- Sauté the Chicken:
- In a large pot, heat olive oil over medium heat.
- Add chicken breasts and cook until browned and cooked through, about 6-8 minutes per side.
- Remove the chicken from the pot and shred it using two forks. Set aside.
- Cook the Vegetables:
- In the same pot, add diced onion and garlic. Sauté until softened, about 3-4 minutes.
- Add the Base Ingredients:
- Stir in the white beans, green chilies, chicken broth, cumin, chili powder, oregano, garlic powder, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes.
- Make It Creamy:
- Add the cream cheese to the pot and stir until fully melted and incorporated into the chili.
- Pour in the heavy cream or half-and-half and stir to combine.
- Simmer for an additional 5-7 minutes until the chili thickens to your desired consistency.
- Add the Chicken:
- Stir the shredded chicken into the chili and cook for another 2-3 minutes until heated through.
- Serve & Garnish:
- Ladle the chili into bowls and top with shredded cheese, sour cream, chopped cilantro, and jalapeños if desired.
- Serve with tortilla chips or cornbread on the side.
Notes
- Make it spicier: Add a diced jalapeño or a dash of hot sauce for extra heat.
- Vegetarian version: Use vegetable broth and substitute the chicken for shredded cauliflower or tofu.
- Slow cooker option: Combine all ingredients in a slow cooker (except the cream cheese and cream) and cook on low for 6-8 hours or high for 3-4 hours. Add the cream cheese and heavy cream 30 minutes before serving.
- Freezer-friendly: This chili freezes well for up to 3 months. Store in an airtight container and reheat on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Soup
- Method: Stovetop
- Cuisine: American