Description
This White Chicken Chili with Cream Cheese is a cozy and comforting recipe perfect for chilly days. Tender shredded chicken is simmered with white beans, diced tomatoes with green chilies, corn, and warm spices like cumin and chili powder. Cream cheese is stirred in at the end to add a rich, creamy texture that makes this chili irresistibly satisfying. Garnished with fresh cilantro, this dish offers a flavorful twist on traditional chili that’s both hearty and easy to prepare in about 40 minutes.
Ingredients
Scale
Main Ingredients
- 2 cups cooked shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 package (8 oz) cream cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn (frozen or canned)
- Fresh cilantro for garnish
Instructions
- Sauté Onion and Garlic: In a large pot over medium heat, add a small amount of oil or butter and sauté the chopped onion and minced garlic until they are softened and fragrant, about 3-5 minutes.
- Add Remaining Ingredients: Stir in the shredded chicken, drained white beans, diced tomatoes with green chilies, chicken broth, corn, cumin, chili powder, salt, and pepper. Mix everything well to combine.
- Simmer the Chili: Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 20 minutes to allow the flavors to meld together.
- Add Cream Cheese: Cube or soften the cream cheese and stir it into the chili until it is fully melted and incorporated, creating a creamy texture throughout the chili.
- Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro leaves. Serve hot and enjoy this comforting meal.
Notes
- You can use rotisserie chicken or leftover cooked chicken to save time.
- If you prefer a spicier chili, add extra diced green chilies or a pinch of cayenne pepper.
- For a thicker chili, mash some of the beans before adding the cream cheese.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
- To make this dish dairy-free, you can substitute the cream cheese with a dairy-free cream cheese alternative.
