White Chicken Chili with Cream Cheese
A heartwarming and creamy chili featuring shredded chicken, white beans, and cream cheese, perfect for family dinners on chilly nights.
Ingredients
For the Chili
- 1 tablespoon olive oil for sautéing aromatics
- 1 medium onion, diced adds sweetness and depth
- 3 cloves garlic, minced the kitchen will smell amazing
- 1 medium jalapeno, seeded and minced (optional) gentle heat; omit for kids
- 2 teaspoons ground cumin warm, earthy backbone
- 1 teaspoon dried oregano bright herbal lift
- 4 cups cooked, shredded chicken about 2 large breasts; rotisserie works beautifully
- 3 cups low-sodium chicken broth control the salt and make it as brothy as you like
- 2 (15-ounce) cans great northern or cannellini beans, drained and rinsed creamy texture and protein
- 1 (4-ounce) block cream cheese, softened melts into a luscious finish
- 1 cup Monterey Jack or mild cheddar, shredded (optional) extra indulgence
- 1 cup frozen corn (optional) sweet pops of texture
- 1 medium lime, juiced brightens the whole pot
- salt and black pepper to taste
- Garnishes: fresh cilantro, sliced avocado, a dollop of Greek yogurt or sour cream, tortilla chips or warm corn tortillas
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent and sweet, about 5 minutes.
- Stir in the garlic and jalapeno; cook until fragrant, about 30 seconds.
- Add the cumin and oregano, and toast briefly to bloom the spices.
- Pour in the chicken broth and add the shredded chicken and beans.
- Bring to a gentle simmer and let the flavors marry for 10 minutes.
- Lower the heat and stir in the softened cream cheese in spoonfuls until it melts into the soup, creating a silky broth.
- If using, add shredded cheese and frozen corn now, stirring until the cheese melts and the corn is heated through.
- Squeeze in lime juice and season with salt and pepper to taste.
- Serve hot, garnished with cilantro, avocado slices, and a dollop of Greek yogurt.
Notes
For a lighter version, swap half the cream cheese for plain Greek yogurt stirred in off the heat. Slow cooker option: brown the onion and garlic, then add everything (except cream cheese) to the slow cooker for 4 hours on high. Stir in cream cheese just before serving. Store leftovers in an airtight container for up to 4 days. Freeze in portion-sized containers for up to 3 months.