Description
A cozy, ultra-creamy white chicken chili that balances rich dairy flavors with the bright kick of green chiles and warm spices. Ready in under 45 minutes, this comfort food is perfect for chilly autumn evenings.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 can (4oz) diced green chiles
- 2 cups low-sodium chicken broth
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup heavy cream (optional)
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Optional: 1 can (15oz) white beans, drained
- Optional: 1/2 cup fresh cilantro, chopped
- Optional: 1 lime, cut into wedges
Instructions
- Prep ingredients by dicing the onion, mincing the garlic, and softening the cream cheese.
- Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Add chicken pieces to the pot. Season with salt and pepper. Sprinkle cumin, chili powder, and oregano over the chicken and onions. Stir to coat.
- Cook chicken for 2-3 minutes on each side until it begins to brown.
- Pour in chicken broth, scraping up browned bits from the bottom. Add green chiles and their juice.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until chicken is cooked through (165°F).
- Remove chicken from pot and shred with two forks. Return shredded chicken to the pot.
- Reduce heat to low. Add softened cream cheese and stir until completely melted and smooth.
- Remove pot from heat. Stir in sour cream and heavy cream (if using).
- Taste and adjust seasoning with salt, pepper, or more chili powder. If too thick, add a splash of broth.
- Serve hot, topped with fresh cilantro, a squeeze of lime, and extra sour cream.
Notes
For best results, soften the cream cheese at room temperature before adding to prevent lumps. If using rotisserie chicken, add it in the last 10 minutes just to heat through. This chili freezes well for up to 3 months; reheat gently with a splash of broth or milk to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 3
- Protein: 30
Keywords: white chicken chili, creamy chili, fall recipes, comfort food, easy dinner, one pot meal, chicken chili recipe