Creamy White Chicken Chili
This flavorful white chicken chili recipe is a creamy and cozy dinner that's ready in just 35 minutes! Add some fresh toppings, and you've got an irresistible chili for busy weeknights.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 chicken breasts cut into small bite-size pieces
- 3 cloves garlic minced
- 2 cups chicken broth
- 2 (14 ounce) cans white beans drained
- 2 (4 ounce) cans mild green chilies with juices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 4 ounces cream cheese (1/2 block of Philly) softened
- Salt & pepper to taste
Toppings (optional, to taste):
- Lime juice, avocado, cilantro, Mexican cheese blend, tortilla strips, etc.
Instructions
- Add the olive oil to a large pot over medium heat, and sauté the onion for 5-7 minutes (I like to let it brown a little for extra flavor).
- Add the chicken pieces and cook for a few minutes until they're no longer pink on the outside.
- Stir in the garlic and cook for about 30 seconds.
- Add the remaining ingredients except for the cream cheese and salt & pepper. Increase the heat and bring the chili to a boil. Reduce the heat so it's simmering, and cook for 10 minutes.
- Cut the cream cheese into cubes, then microwave it for 30 seconds to help soften it up. Stir it in, and continue cooking for another 5 minutes or so until the cream cheese has nicely incorporated into the sauce and it's warmed through.
- Season chili with salt & pepper as needed. Serve it up and top as desired.
Notes
- I used about 1 pound of chicken breasts in this recipe. You can use cooked chicken in this recipe if you have some, but I would reduce cooking time so as not to overcook the chicken.
- I like the tanginess the cream cheese gives this recipe, but you could instead use heavy cream if you wish (I'd start with 1/2 cup). I'd add some lime juice to compensate for the lack of tanginess if you do this. Sour cream would also work if you don't have cream cheese.
- Serves 4-6.
- Want to make this recipe in your electric pressure cooker? Try my Instant Pot white chicken chili recipe.
- This chili recipe is also in chapter 5 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Calories: 573kcal | Carbohydrates: 59g | Protein: 47g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 912mg | Potassium: 1735mg | Fiber: 14g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 24mg | Calcium: 259mg | Iron: 9mg
