Description
Rich, velvety, and packed with flavor, this creamy white chicken chili is made with tender chicken, white beans, green chilies, and melty cream cheese. A cozy and comforting one-pot meal.
Ingredients
1 lb boneless, skinless chicken breasts, diced
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 cans (15 oz each) white beans, drained and rinsed
1 can (4 oz) diced green chilies
3 cups chicken broth
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and pepper, to taste
4 oz cream cheese, softened
½ cup shredded cheddar cheese (optional, for extra richness)
Fresh cilantro and lime wedges, for garnish
Instructions
Sauté aromatics:
Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant and translucent.
Cook the chicken:
Add diced chicken and cook until no longer pink, about 5–7 minutes.
Build the base:
Stir in white beans, green chilies, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer.
Add cream cheese:
Reduce heat to low and stir in the softened cream cheese until melted and creamy. For extra richness, add shredded cheddar cheese.
Simmer and thicken:
Continue to simmer for 5–10 minutes, stirring occasionally, until the chili thickens slightly and flavors blend.
Serve:
Ladle into bowls and garnish with fresh cilantro and lime wedges. Serve hot.
Notes
Make it spicier: Add a pinch of cayenne or an extra can of green chilies.
For extra creaminess: Use full-fat cream cheese and stir in more cheddar.
Slow cooker version: Add all ingredients except cream cheese and cheddar to the crockpot. Cook on low for 6 hours, then stir in cheeses before serving.
Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months. Reheat gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
