Description
This Creamy White Chicken Chili is a comforting and flavorful dish that’s perfect for any occasion. Tender chicken, creamy broth, and a medley of spices come together to create a hearty meal that’s sure to satisfy. Whether you’re enjoying it as a quick weeknight dinner or serving it to guests, this chili is always a crowd-pleaser.
Ingredients
Scale
- 2boneless, skinless chicken breasts
- 2(15 oz) cans white beans (Cannellini or Great Northern)
- 3 cupschicken broth
- 1(4 oz) can diced green chiles
- 1 cupfrozen or canned corn
- 1medium onion, diced
- 3cloves garlic, minced
- 4 ozcream cheese
- 1 tspcumin
- 1 tspchili powder
- 1/2 tspsmoked paprika
- 1/2 tspdried oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional toppings: shredded cheese, diced tomatoes, avocado slices, tortilla chips
Instructions
- Heat a tablespoon of oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic. Sauté until fragrant, about 3-4 minutes.
- Add the chicken breasts, chicken broth, green chiles, cumin, chili powder, smoked paprika, oregano, and a pinch of salt and pepper. Stir to combine and bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is fully cooked. Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot. Add the white beans, corn, and cream cheese. Stir until the cream cheese melts and the chili becomes creamy.
- Simmer for an additional 10 minutes, stirring occasionally. Adjust seasoning to taste.
- Serve warm, garnished with fresh cilantro and your choice of toppings.