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Creamy White Chicken Chili with Cream Cheese Recipe

Creamy White Chicken Chili with Cream Cheese Recipe
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★★★★★

5 from 23 reviews

This Creamy White Chicken Chili with Cream Cheese is a comforting and flavorful twist on traditional chili. Combining tender chicken, white beans, and a blend of cheeses with warming spices, this creamy chili is perfect for cozy dinners or gatherings. The addition of cream cheese adds a luscious texture while the perfect balance of spices brings a delightful mild heat and depth of flavor.

Ingredients

Scale

Protein and Dairy

  • 2 pounds skinless chicken thighs or breasts, diced into 1-inch chunks
  • 1 cup grated Colby and Monterey Jack cheese
  • 4 oz cream cheese, softened

Vegetables

  • 1/2 cup diced onions
  • 1/2 cup diced green peppers
  • 2–3 garlic cloves, minced
  • 1 cup whole kernel corn (frozen and drained or canned and drained)

Pantry Items

  • 1 teaspoon olive oil
  • 1 cup chicken broth
  • 2 (15.5 oz) cans navy beans or Great Northern beans, drained
  • 1 (15.5 oz) can diced tomatoes and chilis, drained

Spices

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional for spice)
  • Salt and pepper to taste

Instructions

  1. Sear the chicken: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Season the diced chicken with salt and pepper and sear both sides in the pot until the chicken is no longer pink, about 4-5 minutes per side. Remove the chicken and set aside.
  2. Sauté vegetables: In the same pot, add diced onions, green peppers, and minced garlic. Cook until onions are translucent and fragrant, around 3-4 minutes.
  3. Deglaze the pot: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot, incorporating the flavors into the broth.
  4. Add main ingredients and spices: Return the chicken to the pot, then add the drained beans, diced tomatoes with chilis, chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), and salt and pepper. Stir well to combine.
  5. Simmer the chili: Bring the chili to a rolling boil, then reduce the heat to low, cover with a lid, and let it simmer for 20-30 minutes. This will allow the flavors to meld and the chili to thicken.
  6. Add final ingredients: Remove the lid and stir in the corn, grated cheese, and softened cream cheese. Continue stirring until the cheese melts and the chili thickens further, resulting in a creamy consistency.
  7. Serve: Let the chili cool slightly before serving. This hearty chili is great on its own or garnished with fresh herbs, extra cheese, or a dollop of sour cream.

Notes

  • You can substitute chicken breasts with thighs or vice versa based on your preference for juiciness and flavor.
  • Adjust the level of cayenne pepper to control the spiciness of the dish.
  • For a thicker chili, simmer uncovered for a few extra minutes after adding the cheeses.
  • Use low-sodium chicken broth to control the salt level in the recipe.
  • Frozen corn should be fully thawed and drained to avoid excess liquid.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.

Nutrition

Keywords: chicken chili, creamy chili, white chicken chili, comfort food, easy chili recipe, spicy chicken soup

Find it online: https://ricoloranz.com/creamy-white-chicken-chili-with-cream-cheese-recipe/