Description
This White Chicken Chili with Cream Cheese is a comforting and creamy twist on traditional chili. With tender shredded chicken, white beans, and a rich cream cheese base, this hearty dish is perfect for a cozy weeknight dinner.
Ingredients
Scale
For the White Chicken Chili:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 pound cooked shredded chicken (rotisserie or leftover)
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (15-ounce) cans white beans, drained and rinsed
- 2 cups chicken broth
- 4 ounces cream cheese, cubed and softened
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- juice of 1 lime
- fresh cilantro and jalapeño slices for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute more.
- Add shredded chicken, green chiles, cumin, oregano, chili powder, salt, and black pepper. Stir well to combine.
- Add the white beans and chicken broth, bringing the mixture to a gentle simmer. Reduce heat to low and stir in the cream cheese until completely melted and incorporated.
- Add sour cream and shredded Monterey Jack cheese, and stir until smooth and creamy.
- Simmer for another 5 minutes, then remove from heat. Stir in lime juice and adjust seasoning if needed. Serve hot, garnished with cilantro and jalapeño slices if desired.
Notes
- For a spicier version, add chopped jalapeños or a dash of cayenne.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 85mg
