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Cozy White Chicken Chili with Cream Cheese & Green Chiles – Easy 30-Min Recipe

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This creamy white chicken chili is made with cream cheese and green chiles for a velvety, comforting bowl of goodness. Ready in just 30 minutes, it’s the perfect weeknight dinner that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 (4-ounce) cans diced green chiles
  • 1 (8-ounce) block full-fat cream cheese, softened
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans cannellini or great northern beans, drained and rinsed
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Optional toppings: fresh cilantro, sliced jalapeños, shredded Monterey Jack cheese, lime wedges, sour cream, sliced avocado

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic. Drain and rinse the beans. Open the green chiles. Cut the cream cheese into small cubes.
  2. Sauté the base: Heat olive oil in a large Dutch oven over medium heat. Add the onion and cook for 3-4 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
  3. Bloom the spices: Stir in the cumin, oregano, and chili powder. Cook for 30 seconds, stirring constantly.
  4. Simmer the chicken: Pour in the chicken broth and add the whole chicken breasts. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12-15 minutes until chicken is cooked through (165°F).
  5. Shred the chicken: Transfer the cooked chicken to a cutting board. Let rest for 1-2 minutes, then shred with two forks.
  6. Build the creamy base: With the pot on low heat, add the cubed cream cheese to the hot broth. Whisk continuously until completely melted and smooth (2-3 minutes).
  7. Combine and heat through: Return the shredded chicken to the pot. Add the drained beans and green chiles (with juices). Stir and simmer for 3-5 minutes. Add more broth if needed for desired consistency.
  8. Season and serve: Season with salt and pepper to taste. Ladle into bowls and top with desired garnishes.

Notes

For best results, use full-fat cream cheese and let it come to room temperature before adding. Do not boil the cream cheese to avoid graininess. The chili thickens as it sits; add a splash of broth when reheating. This chili freezes well for up to 3 months.

Nutrition

Keywords: white chicken chili, cream cheese chili, easy chili recipe, 30-minute chili, cozy chili, green chiles, comfort food

Find it online: https://dahliadishes.com/cozy-white-chicken-chili-with-cream-cheese-and-green-chiles-easy-30-min-recipe/