Print

Shocking 1 recipe for creamy white chicken chili

creamy white chicken chili
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is our Ultimate Quick & Creamy White Chicken Chili, perfect for a satisfying weeknight meal or a casual gathering. We use a simple combination of white beans, tender chicken, and a secret ingredient for that irresistible creamy texture. It’s a project we perfected together, blending planning and intuition.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for a little warmth)
  • 4 cups chicken broth
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 3 cups cooked, shredded chicken (rotisserie chicken works great!)
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and freshly ground black pepper to taste
  • Optional Toppings: Shredded Monterey Jack cheese, cilantro, avocado, sour cream

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, green chiles, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Scrape up any browned bits from the bottom of the pot.
  4. Stir in the rinsed beans, shredded chicken, and the can of diced tomatoes and green chiles. Bring the mixture to a simmer.
  5. Reduce the heat to low. Add the cubes of cream cheese, stirring constantly until the cream cheese has completely melted and the chili begins to thicken and become creamy.
  6. Stir in the heavy cream or half-and-half. Heat through gently for about 5 minutes, but do not allow it to boil once the cream is added.
  7. Taste the chili and season generously with salt and pepper.
  8. Serve hot with your favorite toppings.

Notes

  • For an Instant Pot version, sautĂ© the onion/garlic using the sautĂ© function, then add all ingredients except the cream cheese and heavy cream. Cook on High Pressure for 5 minutes, followed by a 10-minute natural pressure release. Stir in the cream cheese and cream.
  • Jacob suggests using rotisserie chicken to cut down on your prep time significantly.
  • If you prefer a smoother chili, you can blend about one cup of the chili mixture before adding it back to the pot to help thicken it naturally.

Nutrition

Find it online: https://tasteportfolio.com/creamy-white-chicken-chili-recipe/