Make this easy white chicken chili for a comforting, creamy meal. It uses simple ingredients and is perfect for weeknights or game day.
Author:michaelcarter
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 lbs boneless, skinless chicken breasts or thighs
1 large onion, chopped
2 cloves garlic, minced
1 (4 ounce) can diced green chilies, undrained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can Great Northern beans, rinsed and drained
4 cups chicken broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
Salt to taste
8 ounces cream cheese, cubed
1/2 cup heavy cream (optional, for extra creaminess)
1/2 cup chopped fresh cilantro, for garnish
Shredded Monterey Jack cheese, for serving
Instructions
Place the chicken breasts in a large pot or Dutch oven. Add chicken broth, onion, garlic, green chilies, cumin, oregano, and pepper.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 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.
Add the rinsed and drained white beans to the pot. Stir to combine.
Add the cubed cream cheese to the chili. Stir constantly over low heat until the cream cheese is completely melted and the chili is creamy. Do not let it boil.
If you want a richer texture, stir in the heavy cream now. Taste and adjust salt as needed.
Heat through for 5 more minutes. Serve hot, topped with shredded Monterey Jack cheese and fresh cilantro.
Notes
For a slow cooker version, cook the chicken and broth on low for 6 hours, shred, then add beans and cream cheese, cooking until melted.
Use Rotel tomatoes (diced tomatoes and green chilies) for a slight variation in flavor.
This recipe is naturally mild; add a pinch of cayenne pepper if you prefer some heat.