Description
Creamy white chicken chili ready in 30 minutes! Made with chicken thighs, white beans, green chiles, and cream cheese. Perfect cozy weeknight dinner that tastes like it simmered all day.
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
- 2 cans (4 oz each) diced green chiles (mild or hot)
- 4 cups chicken broth
- 4 oz cream cheese, softened
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, diced avocado, tortilla strips for topping
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cumin, cooking for 1 minute until fragrant.
- Cook Chicken: Add chicken thighs to the pot. Season with salt and pepper. Cook for 5-6 minutes, stirring occasionally, until chicken is no longer pink on the outside.
- Add Beans and Chiles: Add 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, until chicken is cooked through and tender.
- Shred Chicken: Remove chicken from pot and shred with two forks. Return shredded chicken to the pot.
- Create Creaminess: Add cream cheese to the pot. Stir until completely melted into the broth, creating a creamy consistency.
- Finish and Serve: Stir in fresh lime juice. Taste and adjust salt and pepper. Ladle into bowls and top with fresh cilantro, diced avocado, and tortilla strips.
Notes
Shred While Hot: Hot chicken shreds more easily. Use two forks or stand mixer with paddle attachment.
Thicken Naturally: Mash about 1/4 of the beans against the pot side to thicken the chili.
Low Heat for Cream Cheese: Keep heat low when melting cream cheese to prevent curdling.
Quality Broth Matters: Use good-quality chicken broth as it’s the flavor base.
Fresh Lime Juice: Fresh makes all the difference compared to bottled.
Rest Time: Chili tastes better after resting 10 minutes for flavors to meld.
Storage: Refrigerate for up to 4 days. Reheat gently on stovetop.
Freezer Friendly: Freeze for up to 3 months. Thaw overnight before reheating.
Double Batch: Doubles easily for meal prep. Use a larger pot.
Toppings Bar: Offer cheese, sour cream, jalapeños, and tortilla strips for customization.
- 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: 340
- Sugar: 1g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg