Description
This White Chicken Chili with Cream Cheese is a comforting and creamy twist on traditional chili. Packed with shredded chicken, white beans, and a hint of lime, this hearty dish is perfect for a cozy night in or entertaining guests.
Ingredients
Scale
For the Chili:
- 1 tablespoon olive oil
- 1 small 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 paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked, shredded chicken
- 1 (15 oz) can white beans (like cannellini or Great Northern), drained and rinsed
- 1 cup frozen or canned corn
- 2 cups low-sodium chicken broth
- 4 oz cream cheese, cubed
- 1/2 cup half-and-half or heavy cream
- juice of 1/2 lime
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic, green chiles, cumin, oregano, chili powder, paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Add shredded chicken, white beans, corn, and chicken broth. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally.
- Reduce heat to low and stir in the cubed cream cheese. Stir frequently until melted and fully incorporated. Add the half-and-half and lime juice, mixing until smooth and creamy.
- Simmer for an additional 5 minutes to heat through, then serve hot.
Notes
- Top with shredded cheese, avocado, crushed tortilla chips, or fresh cilantro.
- You can use rotisserie chicken for a shortcut.
- This chili thickens as it cools and is even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
