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creamy white chicken chili
TahiraJaved

White Chicken Chili Recipe

This White Chicken Chili simmers tender shredded chicken, white beans, and green chilies in a creamy broth thickened with cream cheese instead of a heavy cream base. Blooming the spices in oil before adding liquid is the small step that builds real depth of flavor, giving this chili a warmth that goes well beyond its short ingredient list. It reheats beautifully too, often tasting even better the next day once the flavors have had time to settle.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Chili
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 4 cups chicken broth
  • 2 cans 4oz each diced green chilies
  • 2 cans 15oz each white beans, drained and rinsed
  • 1 pound boneless skinless chicken breast or thighs
  • 4 oz cream cheese cubed
  • 3/4 teaspoon salt or to taste
  • 1 tablespoon lime juice
For Topping
  • Shredded Monterey Jack or pepper jack cheese
  • Fresh cilantro chopped

Equipment

  • 1 Large pot or Dutch oven simmers the broth, beans, and chicken together
  • 1 Cutting board and knife for dicing the onion and prepping the chicken
  • 1 Tongs for removing and shredding the cooked chicken
  • 1 Ladle for serving the finished chili into bowls

Method
 

  1. Sauté onion, then bloom garlic and spices in the oil for 30 seconds.
  2. Add broth, green chilies, and beans.
  3. Add raw chicken and simmer 15 to 18 minutes until it reaches 165°F.
  4. Shred chicken and return to the pot.
  5. Stir in cubed cream cheese until melted and broth is smooth.
  6. Stir in salt and lime juice, then serve topped with cheese and cilantro.
    7. Cube the cream cheese before adding it to the pot; smaller pieces melt smoothly into the broth instead of clumping.

Notes

  • Bloom the garlic and spices in oil for about 30 seconds before adding liquid for deeper flavor.
  • Cube the cream cheese ahead of time so it melts evenly without lumps.
  • This chili thickens as it cools, so thin with extra broth when reheating.
  • A large, wide pot helps the onion and spices cook evenly without scorching.
STORAGE: Refrigerate up to 4 days, or freeze up to 3 months.
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