Description
This creamy, comforting white chicken chili is packed with tender shredded chicken, beans, green chilies, and a luscious cream cheese base. A cozy and easy meal for chilly days!
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts (or 2 1/2 cups shredded rotisserie chicken)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 4 oz cream cheese, cubed
- 1/2 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- Juice of 1 lime
- 1/4 cup chopped cilantro (for garnish)
- Tortilla strips or crushed tortilla chips (for topping)
Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook for 2-3 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Add chicken & spices: Add chicken breasts, green chilies, cumin, chili powder, paprika, oregano, salt, and pepper. Stir well.
- Pour in broth & beans: Add chicken broth and beans, then bring to a simmer. Cover and cook for 20 minutes, or until the chicken is tender.
- Shred the chicken: Remove chicken from the pot, shred it with two forks, and return it to the pot.
- Make it creamy: Stir in cream cheese, heavy cream, and Monterey Jack cheese. Cook for 5 more minutes, stirring until smooth.
- Finish & serve: Add lime juice and garnish with cilantro. Serve hot with tortilla strips or chips on top!
Notes
- Rotisserie chicken works great as a shortcut—just add it after the broth.
- For a spicier kick, add ½ teaspoon cayenne pepper or a diced jalapeño.
- Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.
