Description
This Creamy White Chicken Chili is a comforting and flavorful dish that combines tender shredded chicken, white beans, and a blend of spices in a creamy sauce. Perfect for a hearty weeknight dinner, this chili is enriched with cream cheese for a smooth texture and finished with fresh lime juice and toppings like tortilla strips, shredded cheese, avocado, and cilantro.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 lb boneless, skinless chicken breast
- 4-6 cups chicken broth, divided
- 2 (14 oz) cans white beans (cannellini or Great Northern), drained and rinsed
- 2 (4 oz) cans diced green chilies, undrained
- 4 oz cream cheese, softened
- Juice of 1 small lime
- Kosher salt and freshly ground black pepper, to taste
Toppings
- Fresh cilantro, chopped
- Tortilla strips
- Shredded cheese
- Lime wedges
- Avocado, sliced
Instructions
- Sauté Aromatics and Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, and dried oregano; cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the chicken breasts, season with kosher salt and freshly ground black pepper, then pour in 4 cups of chicken broth. Bring to a simmer and cook until the chicken is fully cooked, about 15 minutes.
- Shred Chicken: Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Combine Ingredients: Return the shredded chicken to the pot along with the drained and rinsed white beans and the undrained diced green chilies. Stir to combine.
- Add Cream Cheese and Finish: Stir in the softened cream cheese until it melts completely and creates a creamy texture in the chili. Add the juice of one small lime and season with additional salt and pepper to taste. If the chili is too thick, thin it out by adding additional chicken broth, up to 2 cups, until you reach your desired consistency.
- Serve: Ladle the chili into bowls and serve hot. Garnish with fresh chopped cilantro, tortilla strips, shredded cheese, lime wedges, and sliced avocado as desired for extra flavor and texture.
Notes
- Use boneless, skinless chicken breasts for the best texture and ease of shredding.
- You can substitute chicken thighs if you prefer a juicier, more flavorful chili.
- Adjust the amount of chicken broth to control the thickness of the chili.
- If you prefer a spicier chili, add some jalapeños or increase the chili powder.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
