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Creamy White Chicken Chili
Daniel Hayes

Creamy White Chicken Chili

A rich, comforting, and hearty white chili made with shredded chicken, white beans, and a creamy, zesty broth.
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Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked chicken, shredded or diced
  • 1 medium onion, diced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cans (15oz) Great Northern beans, drained and rinsed
  • 1 can (4oz) diced green chiles
  • 3 cups chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon

Method
 

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes.
  2. Add minced garlic and cook for 1 minute until fragrant. Stir in the chicken broth, shredded chicken, white beans, green chiles, cumin, oregano, and cayenne pepper.
  3. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes to allow flavors to meld.
  4. Reduce heat to low. Stir in the softened cream cheese and sour cream until completely melted and the soup is smooth and creamy.
  5. Season with salt and pepper to taste. Serve warm with toppings like cilantro, avocado, or tortilla strips.

Notes

For a thicker chili, mash some of the beans before adding them to the pot. Use a rotisserie chicken to save time on prep!