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Creamy White Chicken Chili with Cream Cheese

Creamy White Chicken Chili with Cream Cheese

A rich, comforting, and incredibly easy weeknight meal that delivers big on flavor. This recipe elevates the classic white chili with a velvety cream cheese base, making it a go-to for busy families seeking a satisfying and delicious dinner solution.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder adjust to your spice preference
  • ¼ teaspoon cayenne pepper optional, for extra heat
  • 1 (4-ounce) can diced green chilies, undrained
  • 2 (15-ounce) cans cannellini beans, rinsed and drained (or Great Northern beans)
  • 1 (32-ounce) carton low-sodium chicken broth
  • 8 ounces cream cheese, softened and cut into cubes
  • ½ cup chopped fresh cilantro, plus more for garnish
  • To taste Salt and freshly ground black pepper
  • Optional Toppings: shredded Monterey Jack cheese, sour cream or Greek yogurt, avocado slices, tortilla chips, lime wedges

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the bite-sized chicken pieces to the pot, season with salt and pepper, and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
    2 tablespoons olive oil, 1 large yellow onion, finely chopped, 2 cloves garlic, minced, 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, To taste Salt and freshly ground black pepper
  2. Sprinkle the ground cumin, dried oregano, chili powder, and cayenne pepper (if using) over the chicken and onions. Stir well to coat everything and cook for about 1 minute until the spices are fragrant. Add the undrained can of diced green chilies to the pot and stir to combine.
    1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon chili powder, ¼ teaspoon cayenne pepper, 1 (4-ounce) can diced green chilies, undrained
  3. Pour in the rinsed and drained cannellini beans and the carton of chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld. This simmering time also helps tenderize the chicken.
    2 (15-ounce) cans cannellini beans, rinsed and drained (or Great Northern beans), 1 (32-ounce) carton low-sodium chicken broth
  4. Uncover the pot and add the cubed, softened cream cheese. Stir gently until the cream cheese is completely melted and incorporated into the chili, creating a wonderfully creamy and smooth sauce.
    8 ounces cream cheese, softened and cut into cubes
  5. Stir in the ½ cup of chopped fresh cilantro. Taste the chili and adjust seasonings with salt and freshly ground black pepper as needed. If you prefer a thinner chili, you can add a splash more chicken broth. For a thicker consistency, you can mash some of the beans against the side of the pot with your spoon before adding the cream cheese.
    ½ cup chopped fresh cilantro, plus more for garnish, 1 (32-ounce) carton low-sodium chicken broth, To taste Salt and freshly ground black pepper
  6. Ladle the hot Creamy White Chicken Chili with Cream Cheese into bowls and garnish with your favorite toppings such as shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, fresh avocado slices, a sprinkle of extra cilantro, or a side of crunchy tortilla chips.
    Optional Toppings: shredded Monterey Jack cheese, sour cream or Greek yogurt, avocado slices, tortilla chips, lime wedges, ½ cup chopped fresh cilantro, plus more for garnish

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low heat or in the microwave. Can be frozen for up to 2-3 months.