Description
This White Chicken Chili with Cream Cheese is a comforting and flavorful twist on traditional chili. Creamy and satisfying, this easy stovetop recipe is perfect for a cozy meal.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
Additions:
- 2 cups cooked shredded chicken (rotisserie works well)
- 2 (15 oz) cans great northern or cannellini beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 (8 oz) block cream cheese, softened and cubed
- 1 cup frozen or canned corn
- 1/2 cup sour cream
- Juice of 1/2 lime
- Optional toppings: shredded cheese, chopped cilantro, sliced jalapeños, crushed tortilla chips
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft. Stir in garlic, green chiles, cumin, oregano, chili powder, coriander, salt, and pepper. Cook to toast the spices.
- Cook the Chili: Add shredded chicken, beans, and broth. Simmer for 10–15 minutes. Reduce heat, stir in cream cheese until melted. Add corn and simmer.
- Finish and Serve: Remove from heat, stir in sour cream and lime juice. Adjust seasoning. Serve hot with toppings.
Notes
- For a thicker chili, mash some of the beans before adding or simmer uncovered longer.
- Leftovers keep well refrigerated for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
