Description
Comforting Mexican-inspired Creamy White Chicken Chili delivers hearty southwestern flavors with rich, smooth textures. Robust protein and delicate spices blend perfectly, offering hungry diners a satisfying meal that warms both body and soul.
Ingredients
Scale
Main Protein:
- 2 cups cooked, shredded chicken
Beans and Chilies:
- 2 cans (400 g/14 oz each) white beans (cannellini or Great Northern beans), drained and rinsed
- 1 can (300 g/10 oz) diced green chilies
Liquid and Dairy Components:
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- 115 g (4 oz) cream cheese, softened and cubed
- 1 cup (100 g) shredded Monterey Jack cheese
Spices and Aromatics:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Garnishes:
- Fresh cilantro, chopped
- Sliced jalapenos
- Diced avocado
- Crushed tortilla chips
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium temperature, gently sautéing diced onions until they become translucent and tender, releasing their aromatic sweetness.
- Introduce minced garlic to the softened onions, allowing it to bloom and release its fragrant essence for approximately one minute.
- Sprinkle cumin, oregano, chili powder, salt, and pepper into the aromatic base, stirring to create a deeply seasoned foundation for the chili.
- Pour in chicken broth and diced green chilies, bringing the mixture to a gentle, bubbling simmer that allows flavors to intermingle and develop.
- Incorporate white beans and shredded chicken into the simmering liquid, letting the ingredients meld together and create a harmonious blend of textures and tastes for 15-20 minutes.
- Carefully fold in softened cream cheese, stirring continuously until it completely dissolves and creates a luxuriously smooth consistency throughout the chili.
- Stream in heavy cream to enhance the richness and provide an additional layer of velvety depth to the dish.
- Continue simmering for an additional 5-10 minutes, allowing the chili to slightly thicken and concentrate its flavors.
- Taste and adjust seasonings as needed, ensuring a perfectly balanced flavor profile.
- Ladle the chili into serving bowls and garnish with fresh cilantro, a bright squeeze of lime, and optional toppings like shredded cheese, diced avocado, or crispy tortilla chips.
Notes
- Use freshly cooked or rotisserie chicken for the most tender and flavorful meat in the chili.
- For a lighter version, swap heavy cream with Greek yogurt or half-and-half to reduce calories.
- Customize heat levels by adjusting chili powder or adding diced jalapeños for extra kick.
- Prepare this chili ahead of time, as flavors develop and intensify when allowed to sit overnight in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 90 mg