Description
Creamy, hearty, and full of flavor—this White Chicken Chili is the perfect comfort food for any night. Easy to make, customizable, and freezer-friendly!
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- ¼ tsp cayenne pepper (optional)
- 1 cup frozen or canned corn (optional)
- 4 oz cream cheese, softened (or ½ cup heavy cream)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for 1 more minute.
- Add chicken breasts, cumin, chili powder, oregano, and cayenne. Stir to coat.
- Pour in chicken broth, beans, and green chiles. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until chicken is cooked through.
- Remove chicken from the pot, shred with two forks, then return it to the pot.
- Stir in cream cheese (or heavy cream) until smooth and creamy. Add corn if using. Simmer for another 5 minutes.
- Squeeze in lime juice, adjust seasonings, and garnish with cilantro. Serve hot with toppings of choice.
Notes
- For extra creaminess, mash some of the beans before adding them.
- Use rotisserie chicken for a quick shortcut.
- Make it spicier with jalapeños or extra cayenne.
- Freeze leftovers in individual portions for easy reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes