Description
A comforting and creamy white chicken chili packed with tender shredded chicken, white beans, green chilies, and a blend of warm spices. This hearty chili is smoothened with cream cheese and brightened with fresh lime juice, perfect for a cozy meal served with tortilla strips, shredded cheese, avocado, and fresh cilantro.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 lb boneless, skinless chicken breast
- 4-6 cups chicken broth, divided
- 2 (14 oz) cans white beans (cannellini or Great Northern), drained and rinsed
- 2 (4 oz) cans diced green chilies, undrained
- 4 oz cream cheese, softened
- Juice of 1 small lime
- Kosher salt and freshly ground black pepper, to taste
For Serving
- Fresh cilantro, chopped
- Tortilla strips
- Shredded cheese
- Lime wedges
- Avocado, sliced
Instructions
- Sauté Aromatics and Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion until softened, about 5 minutes. Add minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano; cook for another minute until fragrant. Add the chicken breasts, season with kosher salt and freshly ground black pepper, then pour in 4 cups of chicken broth. Bring to a simmer and cook until the chicken is fully cooked through, about 15 minutes.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks until finely pulled apart.
- Combine Ingredients: Return the shredded chicken to the pot along with the drained and rinsed white beans and undrained diced green chilies. Stir well to combine all ingredients evenly.
- Add Cream Cheese and Finish: Stir in the softened cream cheese until melted and the chili becomes creamy and smooth. Add the juice of one small lime and adjust the seasoning with additional salt and freshly ground black pepper as needed. If the chili is too thick, thin it out with more chicken broth to your preferred consistency.
- Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro, tortilla strips, shredded cheese, lime wedges, and sliced avocado. Serve hot and enjoy!
Notes
- For a spicier chili, add diced jalapeños or a pinch of cayenne pepper along with the other spices.
- If you prefer a vegetarian version, substitute the chicken with extra beans or vegetables and use vegetable broth.
- Can be made ahead and stored in the refrigerator for up to 3 days; flavors improve after resting.
- Adjust the thickness by adding more or less chicken broth to suit your preference.
- Use low-fat cream cheese for a lighter version without sacrificing creaminess.
