Creamy White Chicken Chili
This easy weeknight meal is packed with flavor and super easy to make. Also makes for the best leftovers!
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Main Entree
Cuisine: American
Servings: 6
Calories: 393kcal
- 1 lb boneless Chicken Breasts
- 1 cup onions
- 3 garlic cloves
- 5 cups chicken stock
- 2 (15.5 oz) cans of cannellini beans
- 2 (4 oz) cans of diced green chilies
- 1 (8.5 oz) can of corn
- 8 oz cream cheese
- 1 tsp granulated garlic
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp chili
- 1/2 lime, juiced
- 1/2 cup Colby jack cheese
- salt and pepper to taste
- Fresh cilantro, optional
Add 1 can of the cannellini beans to a food processor and blend until it forms into a paste.
Heat 2-3 tbsp of olive oil in a large pot over medium heat. Cook the onions for 2-3 minutes or until translucent. Stir in the chili powder, cumin, oregano, granulated garlic, and fresh garlic. Cook for an additional 30 seconds.
Add the chicken stock and chicken breasts. Let it come up to a boil and then cover and cook for 20 minutes or until the chicken reaches an internal temperature of 165 degrees F.
Remove the chicken from the pot and shred or dice it into bite-sized pieces.
Add the canned green chilies, beans, corn, fresh lime juice, salt, pepper, and cream cheese. Cook for 20 minutes over high heat, stirring occasionally.
Stir in the cooked chicken and Colby jack cheese and cook for an additional 5-10 minutes. Garnish with cilantro, if desired.
- Use a wooden spoon to press the cream cheese and bean paste against the sides of the dutch oven.
- Use a ladle to skim off any excess oil or small pieces of cream cheese that didn't melt.
Calories: 393kcal | Carbohydrates: 13g | Protein: 26g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 106mg | Sodium: 525mg | Potassium: 499mg | Fiber: 1g | Sugar: 6g | Vitamin A: 680IU | Vitamin C: 5mg | Calcium: 143mg | Iron: 2mg