Description
A creamy, satisfying white chicken chili made with tender chicken, hearty white beans, and zesty spices, perfect for chilly evenings.
Ingredients
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 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
- Season chicken cubes with salt and pepper and set aside.
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until softened.
- Stir in minced garlic and allow to cook for an additional minute.
- Mix in cumin, chili powder, oregano, and smoked paprika until fragrant.
- Pour in chicken broth, then add white beans (with their liquid), green chilies, and corn. Mix well.
- Incorporate the seasoned chicken and bring everything to a gentle boil.
- Lower the heat to simmer uncovered for 20–25 minutes or until the chicken is tender.
- Stir in softened cream cheese until fully melted and blended. Adjust seasoning as necessary.
- Serve hot and enjoy!
Notes
Top it off with fresh cilantro, a dollop of sour cream, or sliced jalapeños. Pairs beautifully with crusty bread or tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican