Creamy White Chicken Chili Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
229 kcal
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Course
Main Course
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Cuisine
American
Creamy White Chicken Chili Recipe
Description
The recipe begins by sautéing butter, onion, garlic, cilantro, cumin, and oregano to form a fragrant base. Whole chicken breasts are added with beans, chiles, corn, and chicken broth, and simmered to meld flavors and cook the chicken through. After simmering, the chicken is removed, shredded with forks, and returned to the pot along with cubed cream cheese, which melts to thicken and enrich the chili.
The flavor profile is gently spiced with the option to add cayenne pepper for more heat. The chili has a creamy consistency from the cream cheese, complemented by the mild heat and the hearty texture of beans and chicken. Toppings such as scallions, tortilla chips, shredded cheese, or avocado can add contrast in flavor and texture when served.
The method includes both stovetop and crockpot instructions, offering flexibility in cooking. The chili can be seasoned further to taste with salt, pepper, and additional spices before serving, making it adaptable to preferences.
Ingredients
- 2 tablespoons butter
- 1 large sweet onion peeled and chopped
- 3-4 cloves garlic minced
- ¼ cup cilantro chopped
- 1 tablespoon cumin ground
- 1 teaspoon oregano dried
- 1 ½ pounds chicken breast boneless
- 30 ounces cannellini beans drained, canned
- 7 ounces green chiles mild or hot, chopped
- 1 cup corn frozen
- 4 cups chicken broth
- 8 ounces cream cheese cut into cubes (could be low fat)
- cilantro scallions, tortilla chips, lime wedges, shredded pepper jack cheese, avocado, possible garnish
Instructions
On the Stovetop:
- Set a large 6+ quart saucepot over medium heat. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Stir and sauté for 3-5 minutes.
- Add the whole chicken breasts, beans, green chiles, corn, chicken broth, and ½ teaspoon salt. Bring to a simmer. Lower the heat, cover, and simmer for 20-30 minutes. Meanwhile, cut the cream cheese into cubes.
- Use tongs to remove the chicken breasts. Stir the cream cheese cubes into the chili base. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the pot.
- Taste, then salt and pepper as needed. Garnish with your favorite toppings.
Crockpot Instructions:
- Set a large skillet over medium heat. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Sauté for 3-5 minutes.
- Pour the sautéed veggies into a large 6+ quart slow cooker. Add the whole chicken breasts, beans, green chiles, corn, chicken broth, cream cheese, and ½ teaspoon salt. Cover and set on LOW for 7-8 hours or on HIGH for 3-4 hours.
- Use tongs to remove the chicken breasts. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the crock.
- Taste, then salt and pepper as needed. Garnish with your favorite toppings.
Instant Pot Instructions:
- Set a large 6+ Instant Pot on Sauté. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Sauté for 3-5 minutes.
- Add the whole chicken breasts, beans, green chiles, corn, chicken broth, and ½ teaspoon salt. Lock the lid into place and set the Instant Pot on Pressure Cook High for 20 minutes. Meanwhile, cut the cream cheese into cubes.
- Perform a Quick Release. Once the steam button drops, it’s safe to open the lid.
- Use tongs to remove the chicken breasts. Stir the cream cheese cubes into the chili base. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the pot. If the chili seems thin, set the IP back on sauté and simmer for 3-5 minutes to thicken.
- Taste, then salt and pepper to taste. Garnish with your favorite toppings.
Notes
- For more heat, add ½ to 1 teaspoon cayenne pepper during cooking.
- The recipe provides options for stovetop or crockpot preparation to suit different schedules.
- Garnish with scallions, tortilla chips, shredded cheese, or avocado for texture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 229kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 792mg | 33% |
| Potassium | 635mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 22mg | 24% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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