Creamy White Chicken Chili

2 tbsp Extra virgin olive oil

1 Yellow onion (chopped)

3 cloves Garlic (minced)

1 Chicken breasts or thighs (boneless, skinless)

2 tsp Ground cumin

1 tsp Chili powder

½ tsp Smoked paprika

½ tsp Dried oregano

½ tsp Kosher salt

½ tsp Black pepper

2 cans Diced green chiles

4 cups Chicken broth (low-sodium)

15 oz White cannellini beans (drained)

1 cup Frozen corn

4 oz Cream cheese (softened)

½ cup Heavy cream

1 Lime (juice)

Fresh cilantro (chopped) — for serving

Shredded Monterey Jack or Pepper Jack — for serving

Heat olive oil in a large pot over medium heat. Once it’s hot, add the onion and cook for 5 minutes until softened. After that, stir in the garlic and cook for 1 minute.

Next, add the chicken breasts. Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper, then stir to coat everything evenly.

Pour in the green chiles, chicken broth, beans, and corn. Bring the mixture to a boil; then reduce the heat and let it simmer for 15–20 minutes until the chicken is fully cooked.

When the chicken is done, remove it from the pot. Shred it with two forks and return it to the pot, stirring well.

Afterward, add the cream cheese and mix until completely melted. Then pour in the heavy cream and simmer for 5 minutes so the chili becomes thicker and creamier.

Finally, stir in the lime juice and adjust the seasoning to taste.

Serve the chili topped with shredded cheese, cilantro, and extra lime if desired.

Nutrition Facts

6 servings

Serving size

350

Amount per serving
Calories420

% Daily Value *
Total Fat 24g31%
Total Carbohydrate 22g8%
Protein 28g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Creamy White Chicken Chili