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Ultimate 30-Minute Stovetop Creamy White Chicken Chili

Close-up of a bowl of creamy white chicken chili topped with shredded chicken, white beans, cheese, and cilantro.
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Welcome to My Kitchen! This creamy white chicken chili delivers comforting flavor fast, perfect for a weeknight dinner when you need hearty food without the wait. It uses simple ingredients for a rich, satisfying bowl.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (or more, to taste)
  • 1/4 teaspoon cayenne pepper (optional, for a little heat)
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles, undrained
  • 3 cups cooked, shredded chicken (rotisserie chicken works great for a shortcut)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • Optional toppings: shredded Monterey Jack cheese, sour cream, fresh cilantro, avocado

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, chili powder, and cayenne pepper (if using). Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in the chicken broth. Add the rinsed and drained white beans and the can of green chiles (with their liquid). Bring the mixture to a simmer.
  4. Reduce the heat to medium-low. Stir in the shredded chicken. Let the chili simmer gently for 10 minutes so the flavors combine.
  5. Stir in the cubed cream cheese until it melts completely into the broth, creating a smooth, creamy texture. This is key for that velvety chicken chili finish!
  6. Stir in the heavy cream or half-and-half. Heat through for 2-3 minutes, but do not let the chili boil after adding the dairy.
  7. Taste the chili and add salt and black pepper as needed.
  8. Serve your easy chicken chili hot with your favorite toppings like cheese, sour cream, or fresh cilantro.

Notes

  • For an extra creamy texture, remove about 1 cup of the white beans and broth mixture before adding the cream cheese, puree it until smooth, and then stir it back into the pot.
  • This recipe is great for meal prep; the leftovers reheat well.
  • If you use a slow cooker, combine all ingredients except the cream cheese and cream in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese and cream during the last 30 minutes of cooking.

Nutrition

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