Print

Ultimate 35-Minute Creamy White Chicken Chili Joy

creamy white chicken chili
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this incredibly satisfying and easy Creamy White Chicken Chili tonight. We use simple ingredients, including cream cheese and white beans, to achieve a rich, comforting texture that is perfect for a weeknight meal or a gathering. You will love how quickly this comes together.

Ingredients

Scale
  • 2 tablespoons 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 salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 2 cans (15 ounces each) cannellini beans (or Great Northern beans), rinsed and drained
  • 3 cups cooked, shredded chicken (rotisserie chicken works great)
  • 4 ounces cream cheese, cut into cubes
  • 1 can (10 ounces) diced tomatoes with green chiles, undrained (optional, for a little color)
  • 1/2 cup frozen corn (optional)
  • For serving: Lime wedges, shredded Monterey Jack cheese, cilantro

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Stir in the minced garlic, green chiles, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the rinsed beans and shredded chicken. Bring the mixture to a gentle simmer.
  4. Reduce the heat to low. Add the cream cheese cubes, stirring constantly until the cheese has fully melted and the chili is creamy.
  5. If using, stir in the diced tomatoes with green chiles and frozen corn. Simmer uncovered for 5 to 10 minutes, allowing the flavors to blend. Do not boil vigorously once the cream cheese is added.
  6. Taste the chili and adjust salt and pepper as needed.
  7. Serve hot with your favorite toppings like lime wedges, cheese, and fresh cilantro.

Notes

  • To make this in a slow cooker, combine all ingredients except the cream cheese in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream cheese during the last 30 minutes of cooking.
  • For an Instant Pot version, sauté the onion and spices using the Sauté function. Add broth, beans, chicken, and chiles. Cook on High Pressure for 5 minutes, then quick release. Stir in cream cheese until melted.
  • If you prefer a slightly spicier chili, add 1/4 teaspoon of cayenne pepper with the other spices.
  • For an extra smooth texture, you can blend about 1 cup of the bean/broth mixture before returning it to the pot.

Nutrition

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