Description
A creamy and flavorful white chicken chili, perfect for cozy gatherings and chilly nights.
Ingredients
Scale
- 1.5 lbs chicken breast (cut into 1-inch cubes or shredded rotisserie chicken)
- 3 cans (15 oz each) white beans (cannellini or great northern; do not drain)
- 1 can (4 oz) diced green chilies (mild or hot, to taste)
- 8 oz cream cheese (softened)
- 4 cups chicken broth (low-sodium preferred)
- 1 cup frozen corn
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tbsp cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp salt and pepper (to taste)
Instructions
- Begin by cutting the chicken into 1-inch cubes and season with salt and pepper.
- In a large pot, heat olive oil over medium heat. Sauté the diced onion for about 5 minutes until soft, then add the minced garlic and cook for one more minute.
- Stir in the cumin, chili powder, oregano, and smoked paprika, cooking for another minute to let the spices bloom.
- Pour in the chicken broth, then add the white beans (with liquid), diced green chilies, and frozen corn. Mix thoroughly to combine all flavors.
- Gently fold in the seasoned chicken, bringing the mixture to a gentle boil. Reduce heat, cover, and let it simmer for 20-25 minutes until the chicken is cooked through.
- Finally, add the softened cream cheese and stir until fully incorporated. Adjust seasoning as needed, and serve hot with your favorite toppings!
Notes
For a vegan version, substitute chicken with plant-based protein and use non-dairy cream cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 85mg