Description
Creamy, mildly spiced white chicken chili with beans, green chiles, and tender chicken — perfect for a cozy dinner and great with tortilla chips.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder (mild)
- 2 cans (4 oz) mild diced green chiles
- 4 cups low-sodium chicken broth
- 2 cans (15 oz) white beans, rinsed
- 3 cups cooked shredded chicken (rotisserie works)
- 1/2 tsp kosher salt, more to taste
- 1/4 tsp black pepper
- 4 oz cream cheese, softened
- 1/2 cup half-and-half (or milk)
- Juice of 1/2 lime
- Fresh cilantro, chopped (for topping)
Instructions
1. Warm oil in a pot over medium heat. Sauté onion for 3–4 minutes until softened.
2. Add garlic, cumin, oregano, and chili powder. Cook for 30 seconds, stirring constantly.
3. Stir in diced green chiles, chicken broth, white beans, shredded chicken, salt, and pepper. Simmer for 12–15 minutes.
4. Reduce heat to low. Stir in cream cheese until melted and smooth.
5. Add half-and-half and lime juice. Warm gently without boiling. Taste and adjust seasoning as needed.
6. Serve hot, topped with chopped cilantro, and optionally with Monterey Jack cheese, avocado slices, and tortilla chips.
Notes
For thicker chili, mash 1 cup of the beans and stir back into the pot.
Let the cream cheese melt fully on low heat for a smooth, creamy texture.
For more heat, use hot green chiles or chopped jalapeños.
Heavy cream can replace half-and-half for a richer chili.
To make dairy-free, omit cream cheese and use unsweetened cashew milk.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg