Description
This White Chicken Chili is creamy, comforting, and packed with tender chicken, white beans, green chiles, and warm spices. Finished with cream cheese, lime juice, and fresh cilantro, it’s perfect for cozy dinners or easy meal prep.
Ingredients
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 (14 oz.) cans low-sodium chicken broth (about 3.5 cups)
- 2 (4 oz.) cans diced green chiles
- 1 (15 oz.) can whole kernel corn, drained
- 2 (15 oz.) cans white beans (cannellini or great Northern), drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon each: chili powder, oregano, paprika, ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 8 oz. cream cheese, softened and cubed
- 2 cups shredded rotisserie chicken or cooked chicken (about 1 lb.)
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
Instructions
- In a large pot over medium heat, sauté diced onion until softened. Add garlic and cook 30 seconds.
- Add chicken broth, green chiles, corn, white beans, cumin, chili powder, oregano, paprika, coriander, and cayenne.
- Bring to a simmer and cook for 10–15 minutes.
- Stir in cream cheese cubes until fully melted and creamy.
- Add shredded chicken and simmer another 5 minutes.
- Season with salt and pepper to taste.
- Remove from heat and stir in lime juice and chopped cilantro before serving.
Notes
- For thicker chili, mash some of the beans before simmering.
- Great topped with sour cream, avocado, or shredded cheese.
- Leftovers store well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / Soup
- Method: Stovetop
- Cuisine: American / Tex-Mex