White Chicken Chili with Cream Cheese
A creamy and comforting chili made with tender shredded chicken, zesty spices, and rich cream cheese, perfect for chilly evenings or family gatherings.
Ingredients
For the base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 pound cooked shredded chicken
- 1 4-ounce can diced green chiles
Spices
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Hearty ingredients
- 2 15-ounce cans white beans, drained and rinsed
- 2 cups chicken broth
- 4 ounces cream cheese, cubed and softened
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
Finishing touch
- 1 medium lime, juiced
For garnish
- to taste Fresh cilantro and jalapeño slices (optional)
Instructions
Preparation
- Prep your workspace and ingredients by cleaning your kitchen area and gathering all your ingredients.
- Chop your onion and mince your garlic.
- Shred your chicken if it isn’t already.
- Rinse and drain the white beans.
Cooking
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced yellow onion and cook for about 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
- Add the cooked shredded chicken and the entire can of diced green chiles to the pot, stirring gently for 2-3 minutes.
- Sprinkle in the ground cumin, dried oregano, chili powder, salt, and black pepper, stirring well.
- Add the drained white beans and chicken broth, bringing to a gentle simmer for about 5 minutes.
- Reduce heat to low and stir in the cubed cream cheese until melted and smooth.
- Mix in the sour cream and shredded Monterey Jack cheese until combined and melted.
- Stir in the juice of 1 lime before serving.
Serving
- Ladle the chili into bowls and garnish with fresh cilantro and jalapeño slices if desired.
Notes
Store in airtight containers in the refrigerator for up to 4 days or freeze in airtight containers for up to 3 months. Reheat over medium-low heat, adding chicken broth as needed to loosen if thickened.