Description
This is a quick and comforting recipe for creamy white chicken chili. It uses simple ingredients, including white beans and green chiles, to create a rich texture perfect for a weeknight meal or casual gathering. We use rotisserie chicken to save time.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can green chiles, mild or hot, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 2 (15 ounce) cans Great Northern beans, rinsed and drained
- 3 cups cooked, shredded chicken (rotisserie works great)
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (15 ounce) can creamed corn
- 4 ounces cream cheese, cut into cubes
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Pour in the chicken broth. Add the rinsed beans, shredded chicken, diced tomatoes with green chilies, and creamed corn. Bring the mixture to a simmer.
- Reduce heat to low. Stir in the cream cheese cubes until they melt completely and the chili thickens and becomes creamy.
- Taste the chili and season generously with salt and black pepper.
- Simmer uncovered for 10-15 minutes, stirring occasionally, to allow flavors to blend.
- Serve hot with your favorite toppings.
Notes
- For a smoother texture, you can blend about 1 cup of the chili mixture before adding the cream cheese, then stir it back in.
- If you prefer a thicker chili, use less broth or simmer longer.
- Top with shredded Monterey Jack cheese, fresh cilantro, or a dollop of sour cream.
- This recipe works well in a slow cooker: combine all ingredients except cream cheese in the slow cooker. Cook on low for 6-8 hours. Stir in cream cheese at the end until melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 95mg