Irresistible Creamy Ultimate White Chicken Chili with Cream Cheese
This Creamy Ultimate White Chicken Chili with Cream Cheese Delight is a cozy, warming meal perfect for chilly evenings.
Servings: 6 cups
Calories: 350kcal
Equipment
- Dutch oven
Ingredients
For the Chili
- 2 cups Cooked Shredded Chicken Opt for rotisserie chicken for convenience.
- 2 cans White Beans 15 oz each; feel free to substitute with pinto or black beans.
- 1 cup Corn Kernels Fresh, frozen, or canned all work perfectly.
- 1 package Cream Cheese 8 oz; Greek yogurt can be a lighter alternative.
- 4 cups Chicken Broth Using low-sodium broth helps to manage salt content.
- 1 can Green Chiles 4 oz; adjust based on your spice preference.
- 1 small Onion Chopped.
- 2 cloves Garlic Minced.
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Chili Powder Provides warmth without excessive spice.
- 1 tsp Salt
- ½ tsp Black Pepper
Instructions
How to Make Creamy Ultimate White Chicken Chili
- Begin by heating oil in a Dutch oven over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes.
- Stir in the shredded chicken, drained white beans, corn, green chiles, and chicken broth. Mix well and bring to a gentle simmer.
- Sprinkle in the cumin, oregano, chili powder, salt, and black pepper. Let your chili simmer for 10 minutes.
- Lower the heat and add the cream cheese to the pot. Stir regularly until the cream cheese has melted, and the chili is perfectly creamy.
- Taste and adjust the spices if needed. Serve hot with optional toppings like diced avocado, shredded cheese, cilantro, and lime.
Notes
Leftovers can be refrigerated for up to four days. To maintain creaminess when reheating, stir occasionally and warm over low heat.