White Chicken Chili With Cream Cheese
This creamy and comforting White Chicken Chili is a weeknight lifesaver made with simple pantry staples. It’s hearty, full of protein, and warms you from the inside out—perfect for cold evenings or easy dinners.
Equipment
- Large Pot
Ingredients
Base Ingredients
- 1 lb boneless, skinless chicken breasts or thighs for more flavor
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cans white beans 15 oz each, drained and rinsed
- 1 can diced green chiles 4 oz
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili powder
- salt and pepper to taste
- 4 oz cream cheese softened
- 1/2 cup Monterey Jack cheese shredded
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 3 minutes.
- Add chicken breasts to the pot. Sprinkle in cumin, oregano, chili powder, salt, and pepper. Stir to coat.
- Pour in chicken broth, white beans, and green chiles. Bring to a simmer and cook for 20 minutes, until chicken is tender.
- Remove chicken, shred with two forks, then return to the pot.
- Reduce heat and stir in cream cheese until fully melted and smooth.
- Mix in Monterey Jack cheese until melted. Adjust seasoning and serve hot.
Notes
For a thicker chili, mash some of the beans before adding. For extra heat, include jalapeños or cayenne. To make it even quicker, use rotisserie chicken. Always add cream cheese at the end to prevent curdling.
Nutrition
Calories: 390kcalCarbohydrates: 25gProtein: 33gFat: 18gSaturated Fat: 8gCholesterol: 90mgSodium: 840mgPotassium: 720mgFiber: 6gSugar: 2gVitamin A: 450IUVitamin C: 8mgCalcium: 150mgIron: 3mg
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