This easy white chicken chili recipe is creamy, hearty, comforting, and the perfect thing to serve at family gatherings or on game day.
Prep Time 10 minutes | Cook Time 30 minutes | Total Time 40 minutes
- medium onion chopped
- 1/2 tablespoon olive oil
- 2 large chicken breasts cut into small bite-size pieces
- 3 cloves garlic minced
- 2 cups chicken broth
- 2 (4 fluid ounce) cans mild chopped green chilis with juices
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 2 (14 fluid ounce) cans white beans drained
- 4.4 ounces cream cheese softened
- Salt & pepper to taste
Toppings (optional, to taste):
- Lime juice
- Avocado chopped
- Cilantro chopped
- Tex-Mex cheese blend
- Tortilla strips
- Sauté the onion in a large pot for 5-7 minutes over medium-high heat (ok if onion lightly browned).
- Add the chicken pieces and cook, stirring often, until they’re no longer pink on the outside.
- Stir in the garlic and cook for about 30 seconds.
- Add the remaining ingredients except for the cream cheese. Increase the heat and bring the chili to a boil. Reduce the heat so it’s simmering, and cook for 10 minutes.
- Add in the cream cheese and let it melt (help it along by breaking it up with your spoon). Cook for another 8-10 minutes or so until the cream cheese has nicely incorporated into the sauce and it’s warmed through.
- Season chili with salt & pepper as needed. Serve it up and and top as desired.
- I used about 1 pound of chicken breasts in this recipe. You can use cooked chicken in this recipe if you have some, but I would reduce cooking time so as not to overcook the chicken.
- I used half a block of Philadelphia cream cheese.
- I like the tanginess the cream cheese gives this recipe, but you could also use heavy cream if you wish (I’d start with 1/2 cup). I’d add some lime juice to compensate for the tanginess if you do this.
- Serves 4-6.