Creamy White Chicken Chili
If you’re in search of a comforting, cozy meal that brings warmth and a creamy richness…
Ingredients
Ingredients
- 1 tablespoonolive oil
- 1 mediumonionchopped
- 2 chicken breastscut into small bite-size pieces
- 3 clovesgarlicminced
- 2 cupschicken broth
- 2 14 ounce canswhite beansdrained
- 2 4 ounce cansmild green chilieswith juices
- 2 teaspoonschili powder
- 1 teaspoonground cumin
- 1/2 teaspoondried oregano
- 4 ouncescream cheese 1/2 block of Phillysoftened
- Salt & pepperto taste
- Lime juice avocado, cilantro, Mexican cheese blend, tortilla strips, etc.
Instructions
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté 5–7 minutes, stirring occasionally, until softened and lightly browned.
- Add the chicken pieces and cook, stirring occasionally, until no longer pink inside (about 5–7 minutes, depending on piece size).
- Stir in the minced garlic and cook about 30 seconds, until fragrant.
- Add 2 cups chicken broth, the drained white beans (both 14-ounce cans), both 4-ounce cans of mild green chilies (with their juices), 2 teaspoons chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon dried oregano. Increase heat to medium-high, bring to a boil, then reduce heat to maintain a simmer and cook 10 minutes.
- Cut the softened 4 ounces cream cheese into cubes and add them to the pot. Stir until the cream cheese is fully incorporated and the chili is smooth and warmed through (about 3–5 minutes).
- Season with salt and pepper to taste.
- Serve hot and top as desired with lime juice, avocado, cilantro, Mexican cheese blend, tortilla strips, etc.
Notes
I used about 1 pound of chicken breasts in this recipe. You can use cooked chicken in this recipe if you have some, but I would reduce cooking time so as not to overcook the chicken.
I like the tanginess the cream cheese gives this recipe, but you could instead use heavy cream if you wish (I’d start with 1/2 cup). I’d add some lime juice to compensate for the lack of tanginess if you do this. Sour cream would also work if you don’t have cream cheese.
Serves 4-6.
Want to make this recipe in your electric pressure cooker?Try myInstant Pot white chicken chilirecipe.
This chili recipe is also in chapter 5 of theSalt & Lavender: Everyday Essentialscookbook.
I like the tanginess the cream cheese gives this recipe, but you could instead use heavy cream if you wish (I’d start with 1/2 cup). I’d add some lime juice to compensate for the lack of tanginess if you do this. Sour cream would also work if you don’t have cream cheese.
Serves 4-6.
Want to make this recipe in your electric pressure cooker?Try myInstant Pot white chicken chilirecipe.
This chili recipe is also in chapter 5 of theSalt & Lavender: Everyday Essentialscookbook.