Description
This creamy white chicken chili is a comforting and flavorful dish that combines tender shredded chicken, white beans, and green chilies in a rich and smooth broth enhanced with cream cheese and a hint of lime. Perfect for a quick weeknight dinner, it’s packed with spices and fresh toppings to elevate the taste, making it a crowd-pleasing meal for any occasion.
Ingredients
Scale
Base Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
Spices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
Chicken and Broth
- 1 lb boneless, skinless chicken breast
- 4-6 cups chicken broth, divided
Beans and Chilies
- 2 (14 oz) cans white beans (cannellini or Great Northern), drained and rinsed
- 2 (4 oz) cans diced green chilies, undrained
Dairy and Flavorings
- 4 oz cream cheese, softened
- Juice of 1 small lime
Seasonings and Toppings
- Kosher salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped
- Tortilla strips
- Shredded cheese
- Lime wedges
- Avocado, sliced
Instructions
- Sauté Aromatics and Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion until softened and translucent. Add minced garlic along with chili powder, cumin, smoked paprika, and dried oregano; cook stirring until the spices become fragrant, about 1 minute. Add the chicken breasts to the pot, season with kosher salt and freshly ground black pepper, then pour in 4 cups of chicken broth. Bring to a simmer and cook until the chicken is fully cooked through, about 15 minutes.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them carefully using two forks until the chicken is in bite-sized, shredded pieces.
- Combine Ingredients: Return the shredded chicken back into the pot along with the drained and rinsed white beans and undrained diced green chilies. Stir to combine everything evenly.
- Add Cream Cheese and Finish: Stir in the softened cream cheese until it melts completely and creates a smooth, creamy texture throughout the chili. Add the juice of one small lime and adjust seasoning with additional salt and pepper to taste. If the chili is too thick, thin it out by adding more chicken broth, up to 2 cups, until the desired consistency is reached.
- Serve: Serve the chili hot garnished with fresh chopped cilantro, tortilla strips, shredded cheese, lime wedges, and sliced avocado as preferred for vibrant flavor and texture contrasts.
Notes
- If you prefer a spicier chili, you can add a pinch of cayenne pepper or use spicy green chilies.
- Use low-sodium chicken broth to control the salt level more effectively.
- This chili reheats well and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For a thicker chili, reduce the amount of added broth or simmer the chili uncovered to evaporate extra liquid.
- Substitute cream cheese with sour cream or Greek yogurt for a different creamy texture and tang.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
