Creamy White Chicken Chili Recipe

Creamy White Chicken Chili Recipe

from thecookierookie.com
Soup
45 min
10 servings
591 kcal / serving

This creamy white chicken chili recipe is so easy to make, and you can thank the cream cheese for that silky texture!

Ingredients

  • 2onions (diced)
  • 1 tablespoonminced garlic
  • 2 tablespoonslime juice
  • 1 tablespoonolive oil
  • 2 poundscooked chicken, cubed
  • 32 ounceslow-sodium chicken broth ((1 carton))
  • 62 ouncesgreat northern white beans (fully drained and rinsed (4 (15.5-ounce) cans))
  • 12 ouncesdiced green chiles (drained (3 (4-ounce) cans))
  • 2 teaspoonskosher salt
  • 1 teaspoonground black pepper
  • 2 teaspoonsground cumin
  • 2 teaspoonsdried oregano
  • ½ teaspooncayenne pepper
  • 1 teaspoonchili powder
  • ½ cupchopped fresh cilantro
  • 8 ounceslow-fat cream cheese (cubed (1 brick))
  • 1 cupheavy cream
  • tortilla chips (or strips)
  • jalapeños
  • cilantro
  • shredded cheese
  • sour cream
  • avocado

Directions

  1. 1

    In a 6 qt dutch oven or stock pot, saute the onions and garlic in the olive oil and lime juice over medium high heat. Cook until the onions are fragrant and translucent.

  2. 2

    Add in the cooked chicken, chicken broth, beans, chiles, and seasoning. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for 30-45 minutes, or until it's the thickness you desire. Stir occasionally. I let mine simmer for a full hour to let all the flavors blend fully and to get a nice thickness. It would have been ready to go after 30 minutes, so just do what you like best! (See below for Crock Pot Instructions)

  3. 3

    Turn off the heat and stir in the cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Stir in the heavy cream.

  4. 4

    Top with as many or as few optional toppings as you desire. I used them all! The more the merrier.