Creamy White Chili with Cream Cheese
Ingredients
- 2 cans no-salt-added great northern beans
rinsed, divided, 15 ounce
- 1 tablespoon canola oil
- 1 pound boneless
skinless chicken thighs, trimmed and cut into bite-size pieces
- 1 ½ cups chopped yellow onion
1 medium
- ¾ cup chopped celery
2 medium stalks
- 5 cloves garlic
chopped, 2 tablespoons
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- 3 cups unsalted chicken stock
- 1 can chopped green chiles
4 ounce
- 4 ounces reduced-fat cream cheese
- ½ cup loosely packed fresh cilantro leaves
Directions
- 1
Mash 1 cup beans in a small bowl with a whisk or potato masher.
- 2
Heat oil in a large heavy pot over high heat. Add chicken; cook, turning occasionally, until browned, 4 to 5 minutes. Add onion, celery, garlic, cumin and salt. Cook until the onion is translucent and tender, 4 to 5 minutes.
- 3
Add the remaining whole beans, the mashed beans, stock and chiles. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Remove from heat; stir in cream cheese until melted. Serve topped with cilantro.
Creamy White Chili with Cream Cheese
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About this Recipe
Craving a comforting bowl of chili that's both creamy and full of flavor, but also keeps things on the lighter side? This Creamy White Chili with Cream Cheese delivers a satisfying experience, perfect for any weeknight or cozy gathering.
This Creamy White Chili stands out by using a clever technique: mashing some of the great northern beans right into the pot. This trick creates a wonderfully thick, hearty base without needing a roux or cornstarch, letting the natural creaminess shine. The addition of reduced-fat cream cheese at the end is the secret weapon, melting into the chili to impart a sweet tang that balances the savory chicken and earthy spices.
You'll discover a bowl of chili that's surprisingly light yet deeply satisfying. Each spoonful offers a velvety texture, thanks to the mashed beans and melted cream cheese, enveloping tender bite-sized chicken and fragrant vegetables. The mild notes from chopped green chiles are beautifully complemented by the sweet tang of cream cheese and the earthy warmth of cumin, all brightened by fresh cilantro.
While this recipe calls for boneless, skinless chicken thighs, you could easily use chicken breast if you prefer. For a deeper heat, consider adding a pinch of cayenne pepper with the cumin. If great northern beans aren't available, navy or cannellini beans make an excellent substitute, offering a similar creamy texture when mashed.
This hearty chili is perfect for a cozy weeknight dinner or a casual gathering with friends. Serve it hot, perhaps with a sprinkle of extra fresh cilantro, and a side of crusty bread or a handful of your favorite tortilla chips for dipping.