White Chicken Chili
White chicken chili… yum, yum, yum! I’ve been making this chili for a couple of years and it continues to be a crowd pleaser. It’s a pretty simple recipe with no cream soups – just chicken stock and cream cheese to make it creamy.
I made this yesterday because the cold and wet day had me craving something warm – it did the trick! And as I sit here eating the leftovers for lunch, I’m again warm and cozy and enjoying this yummy chili.
White Chicken Chili
1 tbsp olive oil
1 large sweet onion, chopped
1 tsp minced garlic
3 cups shredded chicken (2-3 chicken breasts, boiled or about half a rotisserie or boiled chicken)
1 tbsp ground cumin
1 tsp chili powder
1/4 tsp paprika
4 14.5-oz cans of white beans, drained (I use a combo of Great Northern, Navy and Cannellini)
4 to 5 cups chicken stock (depends on how much broth you like)
1 4-oz can green chilies
4 ozs cream cheese
Salt and pepper to taste
1.) Sauté onion and garlic in olive oil until translucent. Add shredded chicken, cumin and chili powder and sauté for 1 to 2 minutes.
2.) Add chicken stock, beans and green chilies. Stir.
3.) Bring to a boil and then reduce heat to low. Simmer for about 30 minutes.
4.) Soften cream cheese by microwaving it for 30 seconds. Add a few spoonfuls of the broth and stir with a fork until creamy. Repeat by adding more broth and stirring a few more times until cream cheese has turned to a sauce. Add to chili and stir well to fully incorporate. Salt and pepper to taste.
5.) Serve topped with cilantro, Fritos and sour cream.
Good looking dish. May have to try this. I’ve been planning to make chili for the longest but haven’t yet. Perhaps, I should try this. I love this season!
Thank you! I love this season too! Hope you give it a try and enjoy it as much as I do! 🙂
I’ve never used cream cheese in chilli but what a great way to get that creamy texture! Thanks for sharing 🙂
Thanks! It really works wonders!