Description
This Creamy White Chicken Chili is a comforting and flavorful dish featuring tender chicken, white beans, mild green chilies, and a smooth creamy base made with cream cheese. Perfect for a cozy weeknight dinner, it combines subtle spice and richness with fresh toppings like lime juice, avocado, and cilantro for a deliciously balanced meal.
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 of Philly), softened
- Salt and pepper, to taste
Toppings (Optional)
- Lime juice
- Avocado slices
- Cilantro
- Mexican cheese blend
- Tortilla strips
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5-7 minutes, allowing it to soften and brown slightly for extra flavor.
- Cook Chicken: Add chicken pieces to the pot and cook for a few minutes until the outside is no longer pink.
- Cook Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add Remaining Ingredients: Pour in chicken broth, white beans, mild green chilies with juices, chili powder, cumin, and oregano. Stir to combine. Increase heat to bring chili to a boil, then reduce heat to a simmer and cook for 10 minutes.
- Incorporate Cream Cheese: Cut cream cheese into cubes and microwave for 30 seconds to soften. Stir the cream cheese into the chili and continue cooking for another 5 minutes until fully incorporated and warmed through.
- Season and Serve: Taste and season the chili with salt and pepper as desired. Serve in bowls and top with optional lime juice, avocado, cilantro, cheese, or tortilla strips.
Notes
- For extra heat, substitute mild green chilies with medium or hot chilies.
- Use fresh lime juice just before serving for a bright, tangy finish.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- To make this dish lower in fat, try using reduced-fat cream cheese or Greek yogurt as a substitute.