Cream Cheese White Chicken Chili
A comforting bowl of creamy white chicken chili, featuring tender chicken, zesty green chilies, and a blend of spices, perfect for chilly nights and casual gatherings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts For best texture and flavor, opt for fresh, high-quality chicken.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can 15 oz white beans, drained and rinsed
- 1 can 4 oz diced green chilies
- 1 can 15 oz chicken broth
- 8 oz cream cheese, softened Should be at room temperature for easier blending.
- 1 cup frozen corn
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- to taste fresh cilantro, chopped For serving.
- to taste lime wedges For serving.
Instructions
Preparation
- Cook the chicken breasts by boiling them for about 20 minutes or baking in the oven at 375°F (190°C) for 25-30 minutes, until tender. Shred the chicken using two forks and set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
Cooking
- Stir in the chicken broth, drained white beans, diced green chilies, frozen corn, cumin, chili powder, salt, and black pepper. Bring to a boil, then reduce heat to simmer.
- Once the mixture has simmered for about 10 minutes, add the softened cream cheese. Stir well until fully incorporated and the chili is creamy.
- Add the shredded chicken to the pot and stir well to combine. Let the chili simmer for another 10 minutes to allow flavors to meld together.
- Taste the chili and adjust seasoning with salt, pepper, or more chili powder if desired.
Serving
- Ladle the Cream Cheese White Chicken Chili into bowls. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.
Notes
Make it ahead for better flavor development. If desired thickness is not achieved, adjust simmering time.