White Chicken Chili with Cream Cheese
A cozy and creamy bowl of white chicken chili featuring tender chicken, creamy cheese, and a blend of spices for a comforting meal.
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 medium onion, finely diced adds sweetness and body
- 3 cloves garlic, minced for aromatic depth
- 1 jalapeno, seeds removed and finely chopped (optional) for gentle heat
- 1 teaspoon ground cumin warm, earthy backbone
- 1/2 teaspoon dried oregano fragrant herb lift
- 4 cups shredded cooked chicken (rotisserie or poached) tender, protein-rich base
- 4 cups low-sodium chicken broth controls salt and keeps it light
- 2 15-ounce cans white beans (cannellini or great northern), drained and rinsed creamy texture and fiber
- 1 4-ounce block cream cheese, softened makes it luxuriously silky
- 1 cup milk or light cream adjust for richness
- 1/2 cup corn kernels (fresh or frozen) sweet pop and color
- 1 Juice of 1 lime bright finish
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, and sliced avocado for serving fresh, green contrast
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt. Cook until translucent and gently golden, about 5 minutes.
- Stir in the garlic and jalapeno; cook 30 seconds until fragrant. Sprinkle in the cumin and oregano, stirring to toast the spices.
- Add the shredded chicken, drained white beans, and corn to the pot. Pour in the chicken broth and bring to a gentle simmer. Let it cook for 8-10 minutes.
- Lower the heat. Whisk the softened cream cheese with a little of the milk until smooth, then stir it into the chili. Add the rest of the milk and simmer gently until creamy and thickened, about 5 minutes.
- Finish with lime juice, and season with salt and pepper. Stir in chopped cilantro just before serving.
- Ladle into bowls and top with avocado slices, extra cilantro, or crunchy tortilla strips if you like texture.
Notes
For a lighter option, substitute half the cream cheese with plain Greek yogurt. Make it smoky by adding chipotle in adobo or smoked paprika. For vegetarian, replace chicken with sautéed mushrooms and extra beans.