Creamy White Chicken Chili Recipe
This Creamy White Chicken Chili is a comforting and flavorful dish featuring tender shredded chicken, white beans, and a blend of aromatic spices, all simmered to perfection in a rich, creamy broth. Enhanced with cream cheese and heavy cream, this chili offers a smooth texture and zesty lime finish, perfect for a cozy meal any time of the year.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and finely chopped (optional, for extra heat)
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Main Ingredients
- 4 cups chicken broth
- 3 cups cooked and shredded chicken (rotisserie chicken works well)
- 2 cans (15 oz each) white beans (such as cannellini or Great Northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup frozen corn
Creamy Elements & Garnishes
- 1/2 cup cream cheese, softened
- 1/2 cup heavy cream
- Juice of 1 lime
- Fresh cilantro, chopped (optional, for garnish)
- Shredded Monterey Jack or cheddar cheese (optional, for topping)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic and chopped jalapeño, cooking for an additional minute until fragrant.
- Add Spices: Sprinkle in the ground cumin, chili powder, paprika, and dried oregano. Cook for 1-2 minutes while stirring to toast the spices and bring out their flavors.
- Combine Main Ingredients: Pour in the chicken broth, then add the shredded chicken, white beans, diced green chilies, and frozen corn. Stir well to combine all ingredients and bring the mixture to a simmer.
- Simmer the Chili: Reduce the heat to low and let the chili simmer gently for about 20 minutes. This allows the flavors to meld beautifully and the chili to thicken slightly.
- Make It Creamy: Add the softened cream cheese and stir until fully melted and incorporated into the chili. Next, stir in the heavy cream and fresh lime juice. Adjust the seasoning with salt and black pepper to taste.
- Serve: Ladle the creamy white chicken chili into bowls and garnish with shredded cheese, fresh chopped cilantro, or crushed tortilla chips, if desired. Serve warm with cornbread or crusty bread on the side for a complete meal.
Notes
- You can skip the jalapeño if you prefer a milder chili.
- Using rotisserie chicken saves time and adds great flavor, but you can also use homemade cooked chicken.
- For extra thickness, simmer the chili a bit longer or mash some of the beans before adding cream cheese.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for later use.
- Adjust the amount of cream cheese and heavy cream for a lighter or richer texture according to your preference.
Keywords: white chicken chili, creamy chicken chili, white bean chili, stovetop chili recipe, comfort food, easy chicken chili
Find it online: https://frommamamaya.com/creamy-white-chicken-chili-recipe/
