White Chicken Chili with Cream Cheese
A creamy and comforting white chicken chili made with cream cheese for extra richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Method: Main Course
- Cuisine: American
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 2 (15 oz) cans great northern beans, drained and rinsed
- 1 (4 oz) can diced green chilies
- 8 oz cream cheese, cubed
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, cilantro, lime wedges, tortilla strips
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add cubed chicken, cumin, oregano, and cayenne pepper. Cook until chicken is no longer pink, about 5-7 minutes.
- Pour in chicken broth, then add beans and green chilies. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add cream cheese and stir until completely melted and incorporated into the chili.
- Season with salt and pepper to taste. Simmer for an additional 5 minutes until heated through.
- Serve hot with desired toppings.
Notes
For a thicker chili, mash some beans before adding. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently to prevent the cream cheese from separating.
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 680
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 22
- Cholesterol: 65