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Creamy White Chicken Chili with Cream Cheese

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This creamy white chicken chili with cream cheese is a quick and easy weeknight dinner that comes together in about 30 minutes. It’s rich, velvety, and packed with flavor from green chiles, cumin, and tender chicken.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breast or 1 rotisserie chicken, shredded
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 (8-ounce) block cream cheese, softened and cut into cubes
  • 1/4 cup heavy cream or half-and-half (optional)
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed
  • 2 (4-ounce) cans diced green chiles
  • 1 cup frozen corn
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano (preferably Mexican oregano)
  • Salt and black pepper to taste
  • For serving: shredded Monterey Jack cheese, fresh cilantro, diced avocado, lime wedges, tortilla chips or crusty bread

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook for about 3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add cumin, chili powder, garlic powder, onion powder, oregano, and a pinch of salt and pepper. Stir constantly for about 30 seconds to bloom the spices.
  3. Pour in chicken broth and stir, scraping up any bits from the bottom. If using raw chicken breasts, add them to the pot. Bring to a gentle boil, then reduce heat to low and simmer for 12-15 minutes until chicken is cooked through (165°F internal temperature). If using rotisserie chicken, simply bring broth to a simmer.
  4. Remove cooked chicken breasts from the pot and shred with two forks or a hand mixer. Return shredded chicken to the pot.
  5. Add drained and rinsed white beans, frozen corn, and diced green chiles. Stir and let simmer for 5 minutes.
  6. Reduce heat to low. Add softened cream cheese cubes and stir continuously until completely melted and incorporated, about 2-3 minutes. Do not boil.
  7. If using heavy cream or half-and-half, stir it in. Let simmer for another 2 minutes to thicken slightly. Taste and adjust seasoning with salt, pepper, or a squeeze of lime juice if needed.
  8. Ladle into bowls and top with shredded Monterey Jack cheese, fresh cilantro, diced avocado, and a squeeze of lime. Serve with tortilla chips or crusty bread.

Notes

Soften cream cheese to room temperature before adding to avoid graininess. Do not boil after adding cream cheese. For thicker chili, simmer uncovered longer or mash some beans. Leftovers keep refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently on stovetop or microwave.

Nutrition

Keywords: white chicken chili, cream cheese chili, creamy chili, easy chili, weeknight dinner, comfort food

Find it online: https://rowanrecipes.com/creamy-white-chicken-chili-with-cream-cheese/