Creamy White Chicken Chili with Cream Cheese (Print Version)

Rich and satisfying creamy white chicken chili featuring tender chicken, hearty beans, and a luscious cream cheese swirl. An easy weeknight comfort meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Hearty White Chili Base

01 - 1 and 1/2 lbs boneless, skinless chicken breast
02 - 2 (15-oz) cans cannellini beans, rinsed and drained
03 - 4 cups low-sodium chicken broth

→ Flavorful Aromatics & Zest

04 - 1 tbsp olive oil
05 - 1 medium yellow onion, diced
06 - 3 cloves garlic, minced
07 - 1 (4-oz) can diced green chilies, undrained
08 - 1 jalapeño, seeded and minced

→ Velvety Richness & Signature Spices

09 - 8 oz full-fat cream cheese, softened
10 - 1 cup half-and-half
11 - 2 tsp ground cumin
12 - 1 tbsp chili powder
13 - 1 tsp dried oregano
14 - 1 tsp kosher salt
15 - 1/2 tsp black pepper

→ Bright & Fresh Garnish

16 - 2 tbsp fresh lime juice
17 - 1/4 cup fresh cilantro, chopped, for garnish

# Instructions:

01 - Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 medium yellow onion, diced, and 1 jalapeño, seeded and minced. Cook for 5-7 minutes until softened. Stir in 3 cloves garlic, minced, for 1 minute until fragrant.
02 - Add 1 and 1/2 lbs boneless, skinless chicken breast to the pot. Cook, stirring occasionally, for 5-7 minutes until lightly browned on all sides. This forms the hearty base for your Creamy White Chicken Chili with Cream Cheese.
03 - Add 4 cups low-sodium chicken broth, 2 (15-oz) cans cannellini beans (rinsed and drained), and 1 (4-oz) can diced green chilies (undrained). Stir in 2 tsp ground cumin, 1 tbsp chili powder, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a simmer, then cover and cook for 15-20 minutes, until chicken is cooked through.
04 - Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, stirring it into the simmering Creamy White Chicken Chili with Cream Cheese.
05 - Reduce the heat to low. Add 8 oz full-fat cream cheese, softened, and 1 cup half-and-half to the chili. Stir continuously until the cream cheese is fully melted and incorporated, creating a smooth, velvety texture for your Creamy White Chicken Chili with Cream Cheese. Do not boil after adding dairy.
06 - Remove the pot from the heat. Stir in 2 tbsp fresh lime juice. Ladle the warm chili into bowls. Garnish each serving generously with 1/4 cup fresh cilantro, chopped, for a bright finish. Serve immediately.

# Notes:

01 - Ensure your 8 oz full-fat cream cheese is softened to room temperature for easier, lump-free incorporation into the chili.
02 - Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 - For a spicier kick, leave some seeds in the jalapeño or add a pinch of cayenne pepper. You can also use rotisserie chicken for quicker prep; just shred and add in Step 4.
04 - Top with crushed tortilla chips, shredded cheddar cheese, or a dollop of sour cream for extra texture and flavor.

# Tools You'll Need:

01 - Large pot or Dutch oven
02 - Cutting board
03 - Chef's knife
04 - Measuring cups
05 - Measuring spoons
06 - Can opener
07 - Whisk

# Nutrition Facts (Per Serving):

Calories: 452 kcal
Total Fat: 23 g
Total Carbohydrate: 25 g
Protein: 35 g

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