Creamy White Chicken Chili Recipe

Introduction

This creamy white chicken chili is a comforting and flavorful twist on traditional chili. With tender chicken, white beans, and a touch of cream cheese, it creates a rich and satisfying meal perfect for any day of the week.

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

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, allowing it to brown slightly for extra flavor.
2. Step 2: Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 3-5 minutes.
3. Step 3: Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Step 4: Add the chicken broth, drained white beans, green chilies with their juices, chili powder, cumin, and oregano. Increase the heat and bring the chili to a boil.
5. Step 5: Reduce the heat to simmer and cook for 10 minutes to let flavors meld.
6. Step 6: Cube the cream cheese and microwave it for 30 seconds to soften. Stir the cream cheese into the chili and continue cooking for another 5 minutes until it is fully incorporated and heated through.
7. Step 7: Season the chili with salt and pepper to taste. Serve hot with your choice of optional toppings.

Tips & Variations

• For a spicier version, use medium or hot green chilies instead of mild.
• Swap the cream cheese for Greek yogurt if you prefer a tangier taste and lighter texture.
• Add corn or diced green bell peppers for extra color and crunch.
• Let the chili simmer longer for a thicker consistency and deeper flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well and add extra juiciness and flavor to the chili. Just cut them into small pieces and cook thoroughly.

Is this chili gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free, making it safe for those with gluten sensitivities or celiac disease.

Creamy White Chicken Chili Recipe

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★★★★★

4.9 from 86 reviews

A rich and comforting Creamy White Chicken Chili made with tender chicken breast, white beans, mild green chilies, and a blend of spices, finished with cream cheese for a velvety texture. This hearty chili is perfect for cozy dinners and can be customized with a variety of fresh toppings.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Philadelphia), softened
• Salt & pepper to taste

Toppings (optional)

• Lime juice
• Avocado
• Cilantro
• Mexican cheese blend
• Tortilla strips

Instructions

1. Sauté Onion: Add the olive oil to a large pot over medium heat and sauté the chopped onion for 5-7 minutes, letting it brown slightly for extra flavor.
2. Cook Chicken: Add the bite-sized chicken pieces to the pot and cook for a few minutes until they lose their pink color on the outside.
3. Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Add Remaining Ingredients and Simmer: Pour in the chicken broth, white beans, mild green chilies with juices, chili powder, ground cumin, and dried oregano. Increase the heat to bring the chili to a boil, then reduce to a simmer and cook for 10 minutes.
5. Incorporate Cream Cheese: Cut the cream cheese into cubes, microwave for 30 seconds to soften, then stir it into the chili. Continue cooking for another 5 minutes until the cream cheese is fully incorporated and heated through.
6. Season and Serve: Season the chili with salt and pepper to taste. Serve hot, topped with optional lime juice, avocado, cilantro, Mexican cheese blend, and tortilla strips as desired.

Notes

• Sautéing the onions until slightly browned enhances the chili’s depth of flavor.
• Microwaving the cream cheese before adding helps it blend smoothly into the chili.
• Feel free to adjust the spice level by using hotter green chilies or adding cayenne pepper.
• This chili is great for leftovers and can be stored in the refrigerator for up to 3 days.
• For a thicker chili, mash some of the white beans before adding the cream cheese.

Keywords: Creamy White Chicken Chili, white bean chili, chicken chili, creamy chili, comforting soup, easy dinner