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

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

Fresh cilantro
Sour cream

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.

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White Chicken Chili2

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