Creamy White Chicken Chili
Indulge in the cozy, comforting flavors of Creamy White Chicken Chili, an irresistible twist on classic chili that’s perfect for weeknight dinners or chilly evenings. This hearty dish features tender, shredded chicken simmered in a velvety broth made with cream cheese and heavy cream, offering a rich and satisfying texture. Packed with great Northern beans, zesty green chilies, and a medley of warm spices like cumin, oregano, and chili powder, each spoonful delivers layers of bold, yet balanced flavor. Ready in under an hour, this one-pot wonder is as easy as it is delicious, with minimal prep and cleanup. Serve it piping hot, topped with fresh cilantro for a bright, herbaceous finish, and enjoy the ultimate comfort food experience. Perfect for feeding a crowd or meal-prepping for the week, this creamy white chili is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups chicken broth
- 30 ounces canned great Northern beans, drained and rinsed
- 4 ounces canned diced green chilies
- 1.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoons chili powder
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
- 8 ounces cream cheese, softened and cubed
- 0.5 cups heavy cream
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken breasts and cook for 4–5 minutes per side until browned but not fully cooked. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth, then add the drained and rinsed beans, diced green chilies, ground cumin, oregano, chili powder, salt, and black pepper. Stir to combine.
Return the chicken breasts to the pot. Reduce the heat to medium-low, cover, and simmer for 20–25 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the cream cheese and heavy cream, stirring until the cream cheese has fully melted and the chili is creamy. Simmer for an additional 5 minutes to allow the flavors to meld.
Taste and adjust seasonings, if needed.
Serve hot, garnished with fresh cilantro if desired. Enjoy!
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 4.9 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 957 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
