Description
A bold and creamy white chicken chili packed with tender shredded chicken, white beans, green chilies, and smooth cream cheese for the ultimate comforting meal.
Ingredients
2 tablespoons olive oil (30 ml)
1 medium yellow onion, diced (about 150 grams)
3 cloves garlic, minced
1 jalapeño, finely diced
2 teaspoons ground cumin (4 grams)
1 teaspoon chili powder (2 grams)
½ teaspoon smoked paprika (1 gram)
½ teaspoon dried oregano (1 gram)
½ teaspoon salt (3 grams)
¼ teaspoon black pepper (1 gram)
2 boneless, skinless chicken breasts (about 450 grams total)
3 cups low-sodium chicken broth (720 ml)
2 cans white beans, drained and rinsed (15 ounces each / 425 grams each)
1 can diced green chilies (4 ounces / 113 grams)
226 grams (8 ounces) cream cheese, softened and cubed
½ cup corn (75 grams)
2 tablespoons fresh lime juice (30 ml)
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4–5 minutes.
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Stir in garlic and jalapeño and cook for 1–2 minutes until fragrant.
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Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir and cook for 1 minute.
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Place chicken breasts in the pot and pour in chicken broth. Bring to a boil, then reduce heat and simmer covered for 15–20 minutes until chicken is cooked through.
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Remove chicken, shred with two forks, and return to the pot.
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Stir in white beans, green chilies, and corn. Simmer uncovered for 10 minutes.
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Add cubed cream cheese and stir until fully melted and smooth.
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Stir in fresh lime juice, adjust seasoning, and serve hot.
Notes
For thicker chili, mash some of the beans before adding cream cheese.
Adjust spice level by increasing or decreasing jalapeño and chili powder.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes