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Creamy White Chicken Chili

A delicious homemade creamy white chicken chili recipe.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1.5 lb s boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 4 oz cream cheese, cubed
  • Juice of 1 lime
  • Salt and pepper to taste

Method
 

  1. Sauté. Heat olive oil in a large pot over medium heat. Cook the diced onion for 4 to 5 minutes until softened, then add garlic and cook 30 seconds more.
  2. Simmer. Add the chicken breasts, broth, beans, green chiles, cumin, oregano, and chili powder. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until the chicken is cooked through.
  3. Shred. Remove the chicken and shred it with two forks. Return it to the pot. (The pieces don't need to be perfect.)
  4. Melt. Stir in the cream cheese cubes and keep stirring until completely melted and the chili turns creamy, about 2 to 3 minutes.
  5. Finish. Squeeze in the lime juice, season with salt and pepper, and stir. Ladle into bowls and pile on your favorite toppings.

Notes

Use a mix of cannellini and great northern beans for extra texture. For a thicker chili, mash half the beans with a fork before adding them to the pot. Rotisserie chicken works great if you want to skip the simmering step. Just shred and add it in the last 10 minutes.