Description
A rich and creamy white chicken chili made with tender shredded chicken, white beans, and cream cheese for a smooth texture. This easy stovetop recipe is flavored with green chilies, cumin, and a mix of spices, creating a comforting dish perfect for chilly days. Garnish with fresh cilantro and jalapeños for an extra kick.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 (15-ounce) cans white beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 (8-ounce) block cream cheese, cubed and softened
- 1 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- Juice of 1/2 lime (optional)
Garnishes
- Chopped cilantro (optional)
- Sliced jalapeños (optional)
- Crushed tortilla chips (optional)
Instructions
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add spices and chilies: Stir in the diced green chilies, ground cumin, dried oregano, chili powder, paprika, and cayenne pepper if using. Mix well to combine all the flavors.
- Add main ingredients and simmer: Add the shredded chicken, drained white beans, and low-sodium chicken broth to the pot. Bring the mixture to a simmer and cook for 10–15 minutes to meld the flavors.
- Add the cream cheese: Reduce the heat to low and stir in the cubed cream cheese. Stir frequently until the cream cheese is fully melted and the chili has a smooth, creamy consistency.
- Incorporate Monterey Jack cheese and season: Add the shredded Monterey Jack cheese and stir until completely melted and smooth. Season the chili with salt, black pepper, and lime juice to taste.
- Serve and garnish: Serve the chili hot, topped with chopped cilantro, sliced jalapeños, or crushed tortilla chips if desired.
Notes
- You can substitute canned chicken or leftover cooked chicken breast for convenience.
- For a thinner chili, add more chicken broth or a splash of milk while cooking.
- Leftover chili keeps well in the refrigerator for 3–4 days but will thicken as it sits; reheat with a little extra broth or water to thin if desired.
