Description
Cozy, rich, and ultra-comforting—this white chicken chili is creamy perfection in every spoonful.
Ingredients
Scale
- 2 cups cooked chicken (shredded)
- 2 cans white beans (cannellini or great northern)
- 8 oz cream cheese
- 1 can green chiles
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 1 cup corn
- 2 tbsp lime juice
- Salt & black pepper to taste
- Cilantro (for garnish)
- Shredded cheese & avocado (optional toppings)
Instructions
- Sauté onion in a large pot until soft; add garlic and spices until fragrant.
- Pour in chicken broth, beans, corn, and green chiles; bring to a simmer.
- Stir in shredded chicken and cook gently for 10–15 minutes.
- Add cream cheese in chunks and stir until fully melted and creamy.
- Simmer until thick and well combined.
- Finish with lime juice and adjust seasoning.
- Serve hot with desired toppings.
Notes
- This chili can be made in a slow cooker for convenience.
- Adjust the spice level by adding more chili powder or jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg