White Chicken Chili with Cream Cheese
This creamy White Chicken Chili features tender chicken, white beans, and mild green chilis in a rich cream cheese broth. It's not too spicy so your whole family can enjoy it.
Servings: 6 servings
Calories: 230kcal
Ingredients
- 2 tablespoons olive oil
- 3 boneless, skinless chicken breasts about 1½ pounds
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 4 cups chicken broth low-sodium
- 1 can canned green chilis 127 mL
- 1 teaspoon cumin
- 2 teaspoons chili powder
- ½ teaspoon dried oregano
- 1 teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cans white kidney beans drained and rinsed
- 8 ounces cream cheese room temperature, cut in chunks
- 1 can corn niblets drained
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Optional toppings: Tortilla chips, sliced avocado, shredded cheese, sliced jalapenos, sour cream
Instructions
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add chicken breasts and brown them with onion and garlic, 4-5 minutes per side.
- Add the chicken broth to the pot and scrape the bottom with a wooden spoon to deglaze the pot.
- Stir in the entire can of green chilis, cumin, chili powder, oregano, onion powder, cayenne pepper, salt, and black pepper. Once the mixture comes to a boil, turn the heat down to medium-low so that it is boiling very lightly. Cover with a lid. Simmer for 15-20 minutes.
- Remove the chicken from the Dutch oven and place it on a cutting board. Shred the chicken using two forks.
- Stir one can of white beans and cream cheese into the pot. Use a whisk to mix in the cream cheese. If desired, blend the soup with an immersion blender or potato masher to thicken the soup. Add the other can of white beans and the can of corn. Stir well. Simmer for 5-10 minutes more.
- If you want your white chicken chili thicker, mix cornstarch and water together until smooth. Pour the slurry into the chili and stir until hot and thickened.
- Serve with your favorite toppings such as tortilla strips, sliced avocado, shredded cheese, and sliced jalapenos. Enjoy!
Notes
- Use rotisserie chicken to save time.
- For thicker chili, mash some beans before adding.
- Adjust the spice level by varying the cayenne amount.
- Leftovers can be stored in an airtight container for 3-4 days in refrigerator.
- Brown the chicken in a skillet, then add it to a slow cooker and add the rest of the ingredients (except the cornstarch and water). Cook on LOW for 6-8 hours or
HIGH for 3-4 hours. - Shred the chicken and return it to the crock pot. If you want the chili thicker, add the cornstarch slurry. Turn the heat to high and stir until thickened.
- Brown chicken breasts with onions and garlic on the Saute mode.
- Add the rest of the ingredients except for the cream cheese, the cornstarch, and water. Cook on high pressure for 15 minutes. Natural release for 10 minutes, then release any remaining pressure.
- Open the lid and add the cream cheese and cornstarch slurry. Replace the lid for a few minutes until the cheese is melted and the chili is thickened.
Nutrition
Calories: 230kcal | Carbohydrates: 15g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 1288mg | Potassium: 542mg | Fiber: 2g | Sugar: 5g | Vitamin A: 308IU | Vitamin C: 10mg | Calcium: 168mg | Iron: 1mg
