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Bowl of creamy white chicken chili topped with avocado, cilantro, and tortilla strips

Creamy White Chicken Chili

A creamy, mildly spicy chili with shredded chicken, white beans, green chiles, and cream cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 Servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 2 4 oz cans diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 3 15 oz cans white beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 3 cups shredded cooked chicken
  • 4 oz cream cheese cubed
  • 1/2 cup sour cream
  • 1 cup frozen corn
  • Juice of 1 lime
  • Salt and black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Fork (for mashing the beans)

Method
 

  1. Cook the onion in olive oil for 5 minutes.
  2. Add the garlic, green chiles, and spices and stir 1 minute.
  3. Add two cans of beans and the broth, then mash the third can and stir it in.
  4. Tip: Mashed beans thicken the chili naturally.
  5. Simmer 10 minutes.
  6. Stir in the chicken, corn, and cream cheese until melted.
  7. Lower the heat and stir in the sour cream and lime juice, then season and serve.

Notes

Add the sour cream off the heat to prevent curdling.
Freezes well without the sour cream.