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Ultimate Creamy White Chicken Chili (Easy Weeknight Comfort Food)

A close-up of a white bowl filled with creamy white chicken chili, topped with shredded cheese and fresh cilantro.
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Make this creamy white chicken chili for a satisfying, comforting meal. This easy recipe uses tender shredded chicken and white beans in a rich, velvety broth, perfect for a quick weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can green chilies, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (or more for extra spice)
  • 4 cups chicken broth
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 3 cups cooked, shredded chicken breast
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • Optional garnishes: shredded Monterey Jack cheese, sour cream, fresh cilantro, avocado slices

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, oregano, and chili powder. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Add the rinsed and drained cannellini beans and Great Northern beans. Bring the mixture to a simmer.
  4. Stir in the shredded chicken. Reduce the heat to low and let it simmer gently for 10 minutes to allow flavors to combine.
  5. Stir in the cubed cream cheese until it melts completely, creating a creamy texture. Stir in the heavy cream.
  6. Season the chili with salt and pepper to your taste. If you prefer a mildly spicy chili, add a dash of your favorite hot sauce now.
  7. Serve hot with your preferred garnishes like cheese, sour cream, or cilantro. This is a great option for a cozy dinner recipe.

Notes

  • For a slow cooker white chili version, combine all ingredients except the heavy cream and cream cheese in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese and heavy cream during the last 30 minutes of cooking.
  • To make this recipe even quicker, use pre-cooked rotisserie chicken.
  • If you want a thicker consistency, mash about 1 cup of the white beans against the side of the pot before adding the cream cheese.

Nutrition

Find it online: https://delishcraze.com/creamy-white-chicken-chili-recipe/