Description
This White Chicken Chili is creamy, hearty, and packed with flavor. Made with tender shredded chicken, white beans, mild green chilies, and a rich cream cheese base, it’s the perfect dish for a chilly night. Ready in under an hour, this one-pot meal is simple to make and great for meal prep!
Ingredients
Units
Scale
For the Chili:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 4 oz cream cheese, softened
- 1/2 cup heavy cream (or milk for a lighter version)
- 1/2 cup shredded Monterey Jack or cheddar cheese (optional)
- 1 tbsp lime juice
For Topping (Optional):
- Chopped fresh cilantro
- Sliced jalapeños
- Avocado slices
- Sour cream
- Shredded cheese
- Tortilla chips
Instructions
- Cook the Chicken:
- In a large pot or Dutch oven, heat a little oil over medium heat.
- Add the diced onion and cook until soft, about 3 minutes.
- Stir in the garlic and cook for another 30 seconds.
- Place the chicken breasts in the pot, then add the green chilies, white beans, corn, chicken broth, and all the spices.
- Bring to a boil, then reduce heat and let simmer for about 20 minutes until the chicken is cooked through.
- Shred the Chicken:
- Remove the chicken from the pot and shred it with two forks.
- Return the shredded chicken to the pot.
- Make it Creamy:
- Add the softened cream cheese, stirring until melted and combined.
- Pour in the heavy cream and shredded cheese (if using), stirring to blend everything together.
- Final Touches:
- Simmer for another 5-10 minutes until thickened.
- Stir in the lime juice.
- Serve & Enjoy:
- Ladle into bowls and top with your favorite toppings like cilantro, avocado, or tortilla chips!
Notes
- For a Spicier Version: Add diced jalapeños or more chili powder.
- Slow Cooker Method: Place everything except cream cheese and heavy cream in a slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Shred the chicken, then stir in the cream cheese and heavy cream before serving.
- Instant Pot Method: Cook on Manual/High Pressure for 15 minutes, then quick release the pressure. Shred the chicken, add the cream cheese, and stir to combine.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: ~400
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg