Description
A rich and creamy white chicken chili featuring tender shredded chicken, white beans, and melted cream cheese for a velvety texture.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 4 oz canned diced green chiles
- 3 cups shredded cooked chicken
- 2 cans (15 oz each) white beans, drained and rinsed
- 8 oz cream cheese, softened and cubed
- Salt and black pepper to taste
- Fresh lime juice for finishing
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions until translucent, then add minced garlic and cook for one minute.
- Stir in cumin and chili powder, stirring for 30 seconds to toast the spices.
- Pour in the chicken broth and diced green chiles. Bring to a boil, then reduce heat to low.
- Add the shredded chicken and drained white beans to the pot. Stir and simmer for 10-15 minutes.
- Lower heat to the lowest setting. Stir in the softened cream cheese cubes, whisking until completely melted and smooth.
- Season with salt and black pepper. Stir in a squeeze of lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American