Description
Silky ultra-creamy white chicken chili loaded with cream cheese! Luxurious, indulgent, and surprisingly simple to make. Perfect for special dinners or comfort food cravings.
Ingredients
- 2.5 cups cooked chicken (rotisserie, shredded, or leftover)
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2–3 cans (15 oz each) white beans (Great Northern or cannellini), drained
- 2 cans (4 oz each) diced green chiles (mild or hot)
- 3.5 cups chicken broth
- 12 oz cream cheese, softened (8 oz + 4 oz additional)
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, diced avocado, tortilla strips, sour cream for topping
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4 minutes until softened. Add minced garlic, cumin, and oregano, cooking for 1 minute until fragrant.
- Add Chicken and Beans: Add cooked chicken, drained white beans, diced green chiles, and chicken broth. Bring to a boil, then reduce heat to simmer.
- Simmer: Cover and simmer for 15 minutes, stirring occasionally. Flavors will begin to meld together.
- Add First Cream Cheese: Cut 8 oz of softened cream cheese into chunks and stir into chili. Keep heat low and stir constantly until completely melted and incorporated.
- Add Extra Creaminess: Add another 4 oz of softened cream cheese, stirring constantly over low heat until completely melted. Do not boil.
- Mash Some Beans: Using a potato masher, gently mash about 1/4 of the beans against pot side for additional creaminess.
- Finish and Serve: Stir in fresh lime juice. Taste and adjust salt and pepper. Ladle into bowls and top with fresh cilantro, diced avocado, tortilla strips, and sour cream.
Notes
Softened Cream Cheese: Let sit at room temperature for 30 minutes before cooking. Cold cream cheese creates lumps.
Low Heat is Critical: Never boil cream cheese. Keep heat low and stir constantly to prevent breaking.
Add Gradually: Do not dump all cream cheese at once. Add in chunks and let each portion melt.
Quality Brand: Philadelphia or similar creates smoothest texture. Avoid generic store brands.
Shred Finely: If using cooked chicken, shred finely for even distribution.
Mash Gently: Mash beans gently for creaminess, not baby food texture.
Fresh Lime Juice: Bottled does not compare. Fresh brightens rich creaminess perfectly.
Storage: Refrigerate for up to 4 days. Reheat gently on stovetop over low heat.
Freezer Friendly: Freeze for up to 3 months. Thaw overnight before reheating slowly.
Double Batch: Doubles beautifully. Freeze half for future meals.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course, Soup, Stew
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 1g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 105mg