The Coziest White Chicken Chili
An impossibly creamy and cozy white chicken chili made without heavy cream. This quick weeknight meal features tender shredded chicken, cannellini beans, and a zesty, flavorful broth enriched with green chiles, cumin, and a secret ingredient: cream cheese.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Two forks (for shredding chicken)
- Stirring spoon or spatula
Ingredients
- 1 tbsp Olive Oil
- 1 medium Yellow Onion, diced
- 4 cloves Garlic, minced
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 2 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 tsp Chili Powder
- ¼ tsp Cayenne Pepper, or to taste
- Salt and Black Pepper, to taste
- 8 ounces cream cheese, softened and cut into cubes
- ¼ cup fresh cilantro, chopped
- 1 tbsp fresh lime juice from about half a lime
Instructions
- Place a large Dutch oven over medium-high heat and add the olive oil. Once shimmering, add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
- Add the chicken breasts to the pot. Pour in the chicken broth, diced green chiles with their liquid, and the rinsed cannellini beans. Sprinkle in the cumin, oregano, chili powder, cayenne, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, until the chicken is cooked through.
- Carefully remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken, then return the shredded meat to the pot.
- Ensure the chili is at a low simmer. Add the softened cream cheese cubes and stir continuously until the cheese is completely melted and the broth is creamy.
- Turn off the heat. Stir in the chopped fresh cilantro and lime juice. Taste and adjust seasoning with more salt or cayenne if needed before serving.
Notes
Variations & Tips: For a shortcut, use shredded rotisserie chicken and add it in the last 10 minutes. Great Northern or navy beans can be substituted for cannellini. For extra flavor, add 1 cup of corn or 1/2 tsp of smoked paprika with the other spices.
Serving Suggestions: Serve hot with toppings like shredded cheese, sour cream, diced avocado, fresh jalapeño slices, and crushed tortilla chips. A side of cornbread is also excellent for dipping.
Important Tip: Do not let the chili boil after adding the cream cheese, as high heat can cause it to curdle. Keep it at a gentle simmer while the cheese melts.