Creamy White Chicken Chili
When the weather turns chilly here in Kansas City, this Creamy White Chicken Chili is the first thing I make. It is hearty, comforting, and comes together faster than you think. The cream cheese melts right in and gives it this velvety richness that is honestly next level.
Why You’ll Love This Recipe
- So hearty and filling without being too heavy
- Cream cheese makes it extra velvety
- One pot, easy cleanup
- Perfect for cold KC nights
Ingredients
- chicken breasts
- white beans
- green chiles
- chicken broth
- cream cheese
- cumin
- cilantro
How to Make It
Cook diced chicken in a large pot until no longer pink, then remove and set aside. In the same pot saute onion and garlic until soft, then add green chiles, cumin, and chicken broth and bring to a simmer. Add in white beans and return the chicken to the pot. Cube the cream cheese and stir it right in letting it melt into the broth for that ultra creamy texture. Simmer for another 10 minutes and finish with fresh cilantro.
Creamy White Chicken Chili
A creamy chili with shredded chicken, white beans and green chiles, thickened with cream cheese instead of a roux. Warm without being heavy.
Ingredients
Method
- Warm the olive oil in a large pot over medium heat and cook the onion 5 minutes, then the garlic for 1 minute.
- Stir in the cumin and oregano and toast 30 seconds.
- Add the chicken breasts whole, the broth, green chiles, beans and salt. Bring to a simmer and cook 20 minutes, until the chicken is cooked through.
- Lift the chicken out, shred it with two forks, and return it to the pot.
- Add the cubed cream cheese and stir over low heat until it melts completely into the broth, about 5 minutes.
- Mash a ladleful of the beans against the side of the pot to thicken it further, then finish with the cilantro.
Notes
Let the cream cheese come to room temperature first so it melts in smoothly instead of leaving little white flecks.
