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A bowl of creamy white chicken chili topped with fresh cilantro and lime

Best Creamy White Chicken Chili

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 420 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic , minced
  • 1.5 pounds boneless skinless chicken breasts
  • 24 ounces low -sodium chicken broth
  • 2 cans (15 ounces each) Great Northern beans, drained and rinsed
  • 2 cans (4 ounces each) diced green chiles
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 teaspoon sal t
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 4 ounces cream cheese, softened and cubed
  • 1/4 cup half and half
  • 2 tablespoons fresh cilantro, chopped

Instructions
 

  • Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat.
  • Add the diced onion and sauté for approximately 5 minutes until translucent and soft.
  • Add the minced garlic and cook for an additional 1 minute until fragrant.
  • Place the chicken breasts into the pot and add the chicken broth, Great Northern beans, green chiles, corn, salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
  • Increase the heat to medium-high and bring the mixture to a gentle boil.
  • Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the chicken is fully cooked through (internal temperature of 165°F).
  • Remove the chicken breasts from the pot to a clean cutting board and shred using two forks.
  • Return the shredded chicken to the pot and stir in the softened cream cheese and half and half.
  • Continue to simmer uncovered for 5 to 10 minutes, stirring frequently, until the cream cheese is completely melted and the chili has thickened.
  • Stir in the fresh cilantro and serve hot with optional toppings like avocado, lime wedges, or tortilla chips.