Easy Creamy White Chicken Chili
Make this simple, one-pot white chicken chili. It is a cozy, comforting meal perfect for weeknights or cold weather.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chilies, undrained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 8 ounces cream cheese, cubed
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper to taste
Instructions
- Place the chicken breasts in a large pot or Dutch oven. Add chicken broth, cumin, and oregano. Bring to a simmer over medium heat. Cook until the chicken is cooked through, about 15 to 20 minutes.
- Remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside.
- In the same pot, add olive oil, chopped onion, and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the diced green chilies, cannellini beans, and great northern beans.
- Return the shredded chicken to the pot. Add the cayenne pepper, if using.
- Reduce the heat to low. Add the cubed cream cheese, stirring constantly until it melts completely into the broth, creating a creamy base.
- Stir in the heavy cream or half-and-half. Heat through gently, but do not boil.
- Taste the chili and season with salt and black pepper as needed. Serve hot.
Notes
- For a Keto White Chicken Chili variation, omit the beans and increase the amount of chicken or add extra heavy cream for richness.
- Shred the chicken directly in the broth for extra flavor before removing it.
- Serve with toppings like shredded Monterey Jack cheese, sour cream, or fresh cilantro.
- This recipe works well in a slow cooker; cook on low for 6-8 hours.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 7
- Protein: 40
- Cholesterol: 130