Description
This White Chicken Chili is a creamy, comforting, and flavor-packed dish made with tender shredded chicken, white beans, green chilies, and a perfectly spiced broth. It’s an easy, one-pot meal that’s perfect for cozy nights and can be ready in under an hour. Serve it with your favorite toppings for a hearty and delicious dinner!
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups shredded rotisserie chicken (or cooked chicken breasts/thighs)
- 2 (15 oz) cans white beans (Great Northern or Cannellini), drained and rinsed
- 1 (4 oz) can green chilies
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 4 oz cream cheese, softened
- 3/4 cup heavy cream
- 1 tbsp fresh lime juice
- 1/4 cup chopped cilantro
- Salt & pepper, to taste
Optional Toppings:
- Shredded cheese
- Avocado slices
- Jalapeños
- Sour cream
- Tortilla chips
Instructions
-
Sauté the Aromatics:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add chopped onion and minced garlic, cooking until soft and fragrant (about 2-3 minutes).
-
Add the Chicken & Spices:
- Stir in shredded chicken, cumin, chili powder, oregano, and green chilies.
- Cook for 1-2 minutes to enhance the flavors.
-
Simmer with Beans & Broth:
- Pour in the chicken broth and add the white beans.
- Bring to a simmer and let cook for 15-20 minutes to allow the flavors to meld.
-
Make It Creamy:
- Reduce the heat to low and stir in the cream cheese and heavy cream.
- Stir until fully melted and incorporated. Let simmer for another 5 minutes.
-
Add Freshness & Serve:
- Squeeze in fresh lime juice and stir in chopped cilantro.
- Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings.
Notes
- Substitutions:
- Swap heavy cream for half-and-half or Greek yogurt for a lighter option.
- Use navy beans or pinto beans if white beans aren’t available.
- For a dairy-free version, use coconut milk instead of cream cheese/heavy cream.
- Slow Cooker Version:
- Add all ingredients except cream cheese, heavy cream, and lime juice to a slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours. Stir in creamy ingredients at the end.
- Make Ahead: Chili tastes even better after sitting for a few hours, allowing the flavors to deepen.
- Storage:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; thaw in the fridge before reheating.
- Reheating: Warm on the stove over low heat or microwave in 30-second intervals, stirring in between.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg