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Cozy Creamy White Chicken Chili with Cream Cheese – Easy 30-Minute Dinner

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A velvety, tangy, and rich white chicken chili with cream cheese that comes together in just 30 minutes. Perfect for cozy nights, this crowd-pleaser features tender chicken, cannellini beans, and a luscious cream cheese broth with just enough heat to warm you from the inside out.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 (4-ounce) cans diced green chiles
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1½ pounds boneless, skinless chicken breasts
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup heavy cream
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla strips or crushed tortilla chips (for garnish)
  • Sour cream (for garnish)

Instructions

  1. Sauté the aromatics: Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and jalapeño (if using) and cook for 30 seconds until fragrant.
  2. Bloom the spices: Stir in cumin, oregano, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
  3. Add the liquids and chiles: Pour in chicken broth and add diced green chiles. Stir, scraping up any browned bits from the bottom.
  4. Add the beans and chicken: Stir in drained cannellini beans. Nestle chicken breasts into the liquid. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 minutes until chicken is cooked through (165°F).
  5. Remove and shred the chicken: Transfer chicken to a cutting board. Let rest for 2-3 minutes, then shred with two forks.
  6. Prepare the cream cheese mixture: In a small bowl, whisk softened cream cheese until smooth. Slowly whisk in about ½ cup of hot broth from the pot to temper it.
  7. Incorporate the cream cheese: Return shredded chicken to the pot. Pour in tempered cream cheese mixture and stir until fully incorporated. Add heavy cream and lime juice, stirring gently.
  8. Simmer and adjust: Let chili simmer for another 5 minutes over low heat, stirring occasionally. Taste and adjust seasoning as needed.
  9. Serve and garnish: Ladle into bowls and top with desired garnishes. Serve immediately.

Notes

For best texture, ensure cream cheese is softened to room temperature and tempered with hot broth before adding to the chili to prevent curdling. Do not boil after adding dairy; keep at a gentle simmer. Chili tastes even better the next day as flavors meld. For a thicker chili, mash about half a cup of beans before adding.

Nutrition

Keywords: white chicken chili, cream cheese chili, easy chili recipe, 30-minute dinner, creamy chicken chili, comfort food, white chili

Find it online: https://junomeals.com/cozy-creamy-white-chicken-chili-with-cream-cheese-easy-30-minute-dinner/