Description
This White Chicken Chili with Cream Cheese is a rich, creamy, and flavorful one-pot meal. Loaded with tender shredded chicken, white beans, green chilies, and warm spices, this comforting chili is thickened with cream cheese for a luscious texture. Perfect for chilly nights or meal prep!
Ingredients
Units
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For the Chili:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 (4 oz) can diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 3 cups cooked shredded chicken (rotisserie works great!)
- 2 (15 oz) cans white beans (drained and rinsed)
- 3 cups low-sodium chicken broth
- 1/2 cup frozen or canned corn (optional)
- 4 oz cream cheese (cubed, softened)
- 1/2 cup sour cream (for extra creaminess!)
For Garnish:
- 1/2 cup shredded Monterey Jack or cheddar cheese
- Fresh cilantro (chopped)
- Sliced jalapeños (for spice!)
- Lime wedges
- Tortilla chips
Instructions
1. Sauté the Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add onions and cook for 3-4 minutes, until soft.
- Stir in garlic, green chilies, cumin, chili powder, paprika, oregano, salt, and black pepper. Cook for 30 seconds, until fragrant.
2. Add the Chicken & Beans:
- Stir in the shredded chicken, white beans, and chicken broth.
- Bring to a simmer and let cook for 10-15 minutes, stirring occasionally.
3. Make It Creamy:
- Reduce heat to low and stir in cream cheese, whisking until melted.
- Stir in sour cream and corn, mixing until fully combined.
4. Serve & Garnish:
- Ladle into bowls and top with cheese, cilantro, jalapeños, and tortilla chips.
- Serve warm with a squeeze of lime for extra flavor.
Notes
- For extra thickness, blend ½ cup of white beans with a little broth and stir it in.
- Want more spice? Add diced jalapeños or a dash of cayenne pepper.
- Make it low-carb by skipping the corn and using extra chicken.
- Slow Cooker Version: Add everything except cream cheese and sour cream to a slow cooker. Cook on low for 6 hours or high for 3 hours, then stir in cream cheese and sour cream before serving.