Creamy White Chicken Chili
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
573 kcal
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Course
Main Course
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Cuisine
American
Creamy White Chicken Chili
Description
This chili begins by sautéing onions and chicken pieces, then adding minced garlic and simmering with white beans, green chiles, chicken broth, and spices. Cream cheese is softened and stirred in near the end, thickening the chili and imparting a slightly tangy creaminess that softens the heat and blends the flavors.
The flavor combines mild heat from chili powder and green chiles with the creamy texture from cream cheese, while cumin and oregano add warmth and earthiness. The beans lend body and a smooth texture contrast to the tender chicken.
It can be served topped with avocado, cilantro, Mexican cheese, or tortilla strips to add fresh, herbal, and crunchy elements. Lime juice can brighten the flavor further. This chili works well as a main meal and serves approximately 4-6 people.
Using cooked chicken can shorten cooking time; substitutions such as heavy cream or sour cream are also possible but may alter the tanginess. The recipe can be adapted to an Instant Pot for convenience.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 chicken breast cut into small bite-size pieces
- 3 cloves garlic minced
- 2 cups chicken broth
- 2 (14 ounce) cans White beans drained
- 2 (4 ounce) cans green chili with juices, mild
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1/2 teaspoon oregano dried
- 4 ounces cream cheese softened, 1/2 block Philly
- salt to taste
- black pepper to taste
Toppings (optional, to taste):
- lime juice etc
- avocado
- cilantro
- Mexican cheese blend
- tortilla strips
Instructions
- Add the olive oil to a large pot over medium heat, and sauté the onion for 5-7 minutes (I like to let it brown a little for extra flavor).
- Add the chicken pieces and cook for a few minutes until they're no longer pink on the outside.
- Stir in the garlic and cook for about 30 seconds.
- Add the remaining ingredients except for the cream cheese and salt & pepper. Increase the heat and bring the chili to a boil. Reduce the heat so it's simmering, and cook for 10 minutes.
- Cut the cream cheese into cubes, then microwave it for 30 seconds to help soften it up. Stir it in, and continue cooking for another 5 minutes or so until the cream cheese has nicely incorporated into the sauce and it's warmed through.
- Season chili with salt & pepper as needed. Serve it up and top as desired.
Notes
- Use about 1 pound of chicken breast, cut into bite-size pieces for consistent cooking.
- Substitute cooked chicken to reduce cooking time, adjusting heat exposure accordingly to avoid overcooking.
- Cream cheese adds tanginess and creaminess; alternatively, use heavy cream with added lime juice to maintain flavor balance.
- Serves 4 to 6 people as a filling main dish.
- Optional toppings like avocado, cilantro, cheese, and tortilla strips add texture and freshness.
- The recipe can be adapted for electric pressure cookers such as an Instant Pot for ease.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 59g | 20% |
| Protein | 47g | 94% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 103mg | 34% |
| Sodium | 912mg | 38% |
| Potassium | 1735mg | 37% |
| Fiber | 14g | 56% |
| Sugar | 4g | 8% |
| Vitamin A | 796IU | 16% |
| Vitamin C | 24mg | 27% |
| Calcium | 259mg | 26% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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