Description
This creamy white chicken chili combines tender pieces of chicken, white beans, and mild green chilies in a flavorful broth enriched with cream cheese for a smooth, comforting texture. Perfect for a quick and hearty meal, this recipe is packed with spices and served with optional fresh toppings like avocado, cilantro, and lime juice to brighten every bite.
Ingredients
Scale
Main 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), softened
- Salt and pepper, to taste
Optional Toppings
- Lime juice
- Avocado
- Cilantro
- Mexican cheese blend
- Tortilla strips
Instructions
- Heat olive oil and sauté onion: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 to 7 minutes until the onion becomes translucent and soft.
- Cook the chicken: Add the small bite-sized chicken pieces to the pot and cook, stirring occasionally, until the chicken is no longer pink and fully cooked through.
- Add garlic and cook briefly: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add liquids and seasonings, then simmer: Pour in the chicken broth, drained white beans, mild green chilies with juices, chili powder, ground cumin, and dried oregano. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes to let the flavors meld.
- Incorporate the cream cheese: Cut the softened cream cheese into cubes and microwave for 30 seconds to soften further if needed. Stir the cream cheese into the chili until melted and creamy. Continue to cook for an additional 5 minutes to combine flavors.
- Season and serve: Taste the chili and add salt and pepper as needed. Serve the chili hot, garnished with optional toppings such as lime juice, avocado slices, chopped cilantro, shredded Mexican cheese blend, and crispy tortilla strips.
Notes
- For extra spice, use medium or hot green chilies instead of mild.
- You can substitute cream cheese with sour cream or Greek yogurt for a slightly different texture.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
- For a thicker chili, mash some of the beans before adding the cream cheese.
- Make sure to cut chicken into small pieces for quicker and more even cooking.
- Use fresh cilantro and lime juice at the end to add brightness and a fresh contrast to the creamy chili.
