Description
Creamy, hearty, and packed with flavor, this white chicken chili is the ultimate comfort food. Made with tender chicken, white beans, green chiles, and a touch of spice, it’s perfect for cozy nights or feeding a hungry crowd.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 2 cans (15 oz each) white beans, drained and rinsed
- 3 cups cooked shredded chicken
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 oz cream cheese, softened
- 1 tablespoon fresh lime juice
- Fresh cilantro, for garnish
- Shredded Monterey Jack cheese, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions and sauté until soft, about 5 minutes.
- Stir in garlic and green chiles, cooking for another 2 minutes.
- Add white beans, shredded chicken, chicken broth, cumin, oregano, chili powder, salt, and pepper.
- Bring to a gentle simmer, then mash some beans to thicken the chili slightly.
- Simmer for 20 minutes, stirring occasionally.
- Stir in cream cheese until fully melted and smooth.
- Add lime juice and adjust seasoning to taste.
- Serve hot, topped with cilantro and cheese.
Notes
- Use rotisserie chicken for quicker prep and deeper flavor.
- Mash a portion of the beans to create a naturally thick, creamy base.
- Chili can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Top with avocado, tortilla chips, or jalapeños for added texture and spice.