Print

Creamy White Chicken Chili with Cream Cheese & Green Chiles

creamy white chicken chili - featured image
Print Recipe

A velvety, comforting white chicken chili made with cream cheese, green chiles, and white beans. This easy one-pot meal comes together in about 40 minutes and is perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 8 oz (226g) block cream cheese, at room temperature and cubed
  • 2 cans (4 oz / 113g each) diced green chiles
  • 2 cans (15 oz / 425g each) Great Northern beans, drained and rinsed
  • 4 cups (960ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, sliced jalapeños, diced avocado, sour cream, crushed tortilla chips, lime wedges

Instructions

  1. Take the cream cheese out of the fridge and cut it into 1-inch cubes. Place the cubes on a small plate and let them sit at room temperature while you prep everything else (about 15-20 minutes).
  2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and softened.
  3. Add the minced garlic and cook for 30-60 seconds until fragrant.
  4. Add the ground cumin, dried oregano, chili powder, and about ½ teaspoon of black pepper. Stir constantly for about 30 seconds until the spices become fragrant.
  5. Pour in 4 cups of chicken broth, scraping the bottom of the pot to release any browned bits. Add the drained and rinsed Great Northern beans and both cans of diced green chiles (including their liquid). Stir to combine.
  6. Nestle the chicken thighs into the liquid. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until the chicken is cooked through and tender.
  7. Using tongs, transfer the cooked chicken to a cutting board. Let rest for 2-3 minutes, then shred with two forks. Return the shredded chicken to the pot.
  8. Remove the pot from the heat completely. Add the room-temperature cream cheese cubes and stir gently but continuously until fully melted and incorporated (about 2-3 minutes).
  9. Taste and adjust seasoning with salt as needed. If the chili is too thick, stir in a splash of broth or water. If too thin, simmer uncovered for 5 more minutes.
  10. Serve immediately in bowls with desired toppings.

Notes

For the silkiest texture, always let cream cheese come to room temperature and stir it in off the heat. This chili tastes even better the next day as flavors meld. For a thicker chili, mash some beans against the pot before adding cream cheese. For a slow cooker version, sauté aromatics first, then cook everything except cream cheese on low for 4-6 hours.

Nutrition

Keywords: white chicken chili, creamy chicken chili, cream cheese chili, green chiles, easy chili recipe, weeknight dinner, comfort food, one-pot meal

Find it online: https://livelybite.com/creamy-white-chicken-chili-with-cream-cheese-and-green-chiles/