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White Chicken Chili with Cream Cheese

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A creamy and comforting white chicken chili made with cream cheese for extra richness.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, diced
  • 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, drained and rinsed
  • 1 (4 ounce) can diced green chiles
  • 4 ounces cream cheese, cubed
  • Salt and black pepper to taste
  • Optional toppings: shredded cheese, sour cream, cilantro, lime wedges, tortilla strips

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add diced onion and cook until softened, about 5 minutes.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Add diced chicken, cumin, oregano, and cayenne pepper (if using). Cook until chicken is no longer pink, about 5-7 minutes.
  5. Pour in chicken broth, then add the drained beans and diced green chiles. Bring to a boil.
  6. Reduce heat to low and simmer for 15-20 minutes to allow flavors to meld.
  7. Add cubed cream cheese and stir continuously until completely melted and incorporated into the chili.
  8. Season with salt and black pepper to taste.
  9. Serve hot with desired toppings.

Notes

For a thicker chili, mash some of the beans before adding them. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin it out.

Nutrition

Find it online: https://www.rapidrecipes.blog/easiest-crockpot-white-chicken-chili-3/