Creamy White Chicken Chili with Cream Cheese
This White Chicken Chili recipe is just what you need and it's creamy, flavorful, and easy to make. The dish is packed with tender chicken, creamy beans, and a medley of savory spices. Whether you're cooking weeknight dinner meal or prep for the week, this is sure to become a favorite. Top it with your choice of cheese, tangy salsa, cool sour cream, and crispy tortilla strips for an extra layer of deliciousness.
Servings 9 cups
Calories 336kcal
Equipment
Ingredients
- 1 teaspoon olive oil
- 2 pounds skinless chicken thighs or breasts Diced into 1 inch chunks.
- ½ cup diced onions
- ½ cup diced green peppers
- 2-3 garlic cloves Minced
- 1 cup chicken broth
- 2 15.5 oz canned navy beans or Great Northern beans Drained
- 15.5 oz canned diced tomatoes and chilis Drained
- 1 cup whole kernel corn I used frozen, drained. You can also use canned and drained.
- 1 cup grated Colby and Monterrey Jack cheese
- 4 oz cream cheese Softened
Homemade Taco Seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper Optional for spicy.
- salt and pepper to taste
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken along with salt and pepper to taste. Sear both sides of the chicken until the chicken is no longer pink.1 teaspoon olive oil, 2 pounds skinless chicken thighs or breasts
- Remove the chicken from the pot and set it aside.
- Add the onions, bell peppers, and garlic to the pot. Saute until the onions are translucent and fragrant.½ cup diced onions, ½ cup diced green peppers, 2-3 garlic cloves
- Add the broth to the pot and deglaze the bottom of the pot with a spoon.1 cup chicken broth
- Add in the cooked chicken, beans, diced tomatoes, spices, and stir.2 15.5 oz canned navy beans or Great Northern beans, 15.5 oz canned diced tomatoes and chilis, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon oregano, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper, salt and pepper to taste
- Bring the mixture to a rolling boil and then lower the heat to simmer and cover the pot with the lid and lower the heat to low to let the soup simmer for about 20-30 minutes until the chili thickens.
- Remove the lid and add the corn, grated cheese, and softened cream cheese.1 cup whole kernel corn, 1 cup grated Colby and Monterrey Jack cheese, 4 oz cream cheese
- Stir until the mixture is combined and the chili thickens more.
- Cool before serving.
Notes
For the best texture for the chili, buy block cheese and grate it yourself instead of using pre-shredded cheese. Pre-shredded cheese is coated in potato starch and doesn't melt the same.
Chili powder sold in stores is usually mild to moderately spicy. If you have never used chili powder before, taste it first or use a store-bought chili packet seasoning you trust.
If needed, let the chili simmer longer to allow more liquid to evaporate and flavors to concentrate.
If the chili is too watery, use a slotted spoon to remove some of the liquid or ladle it out carefully.
Vegetables like zucchini and bell peppers release a lot of water when cooked. Use them sparingly or sauté them separately to reduce moisture before adding them to the chili.
Nutrition
Serving: 1cup | Calories: 336kcal | Carbohydrates: 17g | Protein: 29g | Fat: 12g