Description
Hearty and creamy white chicken chili with tender shredded chicken, white beans, and a rich cream cheese base. Packed with flavor and ready in under an hour, it’s the perfect comforting bowl for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 cups cooked shredded chicken
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 3 cups chicken broth
- 8 ounces cream cheese, softened
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lime juice
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion for 3-4 minutes until soft.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in cumin, oregano, salt, and pepper, and cook for another minute.
- Add shredded chicken, cannellini beans, diced green chilies, and chicken broth. Stir well and bring to a gentle simmer.
- Reduce heat and stir in the softened cream cheese until completely melted and smooth.
- Simmer the chili for 10-15 minutes, stirring occasionally to blend the flavors.
- Stir in lime juice. Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings like shredded cheese, sliced jalapeños, or chopped cilantro.
Notes
- Use rotisserie chicken to save time and boost flavor.
- For extra thickness, mash some of the beans before adding to the pot.
- To make it spicier, add chopped jalapeños or a dash of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
Keywords: white chicken chili, cream cheese chili, creamy chicken soup, easy chicken chili, winter dinner