Description
Creamy White Chicken Chili is a comforting dish made with tender chicken, creamy broth, white beans, green chilies, and a blend of spices. This twist on traditional chili is perfect for cozy dinners or special occasions.
Ingredients
- For the Chili:
- 1 lb boneless, skinless chicken breasts or thighs (cooked and shredded)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 cans (15 oz) white beans (like cannellini or great northern, drained and rinsed)
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup cream cheese (softened)
- 1 cup shredded cheddar cheese (optional, for added creaminess)
- Salt and pepper to taste
- 1 tablespoon fresh lime juice (optional, for a tangy finish)
- Sour cream (optional, for serving)
- Fresh cilantro (chopped, for garnish)
Instructions
- Cook the chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts or thighs and season with salt and pepper. Cook for 5-7 minutes per side, until fully cooked. Remove from the pot, shred the chicken with two forks, and set aside.
- Sauté the aromatics: In the same pot, add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the spices and chiles: Stir in the cumin, oregano, chili powder, smoked paprika, and green chilies. Cook for 1 more minute to let the spices bloom.
- Combine the ingredients: Add the shredded chicken, white beans, chicken broth, and heavy cream to the pot. Stir well and bring the mixture to a simmer. Cook for 15-20 minutes to let the flavors meld.
- Add cream cheese: Stir in the softened cream cheese until fully incorporated. If you want a creamier chili, add shredded cheddar cheese at this point and stir until melted.
- Adjust seasoning: Taste the chili and adjust seasoning with salt, pepper, or extra spices. Add lime juice for a tangy finish, if desired.
- Serve: Ladle the chili into bowls and garnish with sour cream, fresh cilantro, and a squeeze of lime juice. Serve with tortilla chips or warm cornbread for a complete meal.
Notes
- For a spicier chili, add jalapeños or hot sauce during cooking.
- For a dairy-free version, substitute cream cheese and heavy cream with coconut milk and dairy-free cream cheese.
- Consider adding vegetables like corn or bell peppers for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
