White Chicken Chili with Cream Cheese


Image :Social Media

– 1 lb boneless, skinless chicken breasts, diced – 1 tablespoon olive oil – 1 medium onion, diced – 3 cloves garlic, minced


Image :Social Media

– 2 (15 oz) cans white beans (such as cannellini or great northern), drained and rinsed – 1 (4 oz) can diced green chilie – 4 cups chicken broth – 1 teaspoon ground cumin – 1 teaspoon dried oregano


Image :Social Media

– 1/2 teaspoon chili powder – Salt and pepper to taste – 4 oz cream cheese, softened – 1/4 cup chopped fresh cilantro – Optional toppings: shredded cheese, diced avocado, sour cream, tortilla chip

Instructions: In a large pot or Dutch oven, heat the olive oil over medium heat. 

Instructions: Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove chicken from the pot and set aside.

In the same pot, add diced onion and minced garlic. Cook until softened, about 2-3 minutes.

Add the cooked chicken back into the pot along with the white beans, diced green chilies, chicken broth, ground cumin, dried oregano, and chili powder. Stir to combine.

Season with salt and pepper to taste. Bring the chili to a simmer and let it cook for about 20-25 minutes, stirring occasionally.

While the chili is simmering, place the softened cream cheese in a small bowl. Add a ladleful of hot chili liquid to the cream cheese and whisk until smooth. 

This will help prevent the cream cheese from clumping when added to the chili.

Stir the cream cheese mixture into the chili until well combined. Let the chili simmer for an additional 5-10 minutes, or until it has thickened slightly.

Remove the pot from the heat and stir in chopped fresh cilantro.

Serve the white chicken chili hot, garnished with your choice of toppings such as shredded cheese, diced avocado, sour cream, and tortilla chips.

Please Like & Share...

Betty’s Pots de Crème Recipe