White Chicken Chili
A comforting bowl of white chicken chili, packed with tender chicken, creamy beans, and a touch of spice, perfect for chilly days.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil For cooking the chicken
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz) Great Northern beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (4 oz) diced green chiles Can be substituted with jalapeños for added heat
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt Adjust to taste
- 1/2 teaspoon black pepper
- 4 oz cream cheese, softened Ensure cream cheese is room temperature
- 1/2 cup heavy cream or half and half
- 1/2 medium lime, juiced
- to taste fresh cilantro for garnish
Optional Toppings
- to taste Avocado slices
- to taste Sour cream
- to taste Shredded Monterey Jack
- to taste Fresh cilantro
- to taste Jalapeño slices
- to taste Tortilla strips
Instructions
Cooking Steps
- Heat the olive oil in a large pot over medium heat.
- Add the chicken pieces, spread them out, and cook for about 4-5 minutes until slightly golden.
- Add the diced onion and cook for 3-4 minutes until softened and translucent.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the drained beans, corn, and diced green chiles, and stir to combine.
- Sprinkle in the cumin, oregano, chili powder, cayenne pepper, salt, and black pepper, and stir well.
- Pour in the chicken broth, stir, bring to a gentle boil, then reduce heat and cover. Let it simmer for about 15 minutes.
- Add the softened cream cheese and stir until melted and combined smoothly with the chili.
- Pour in the heavy cream (or half and half) and stir for a few more minutes until the mixture thickens slightly.
- Squeeze in the juice of half a lime, taste and adjust seasoning if necessary, and serve warm garnished with fresh cilantro.
Notes
Use pre-cooked chicken for quicker preparation. Adjust spiciness according to your preference. For a thicker chili, simmer without a lid toward the end.