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Easy Creamy White Chicken Chili for Weeknight Dinners

A spoonful of creamy chicken chili, topped with shredded cheese and cilantro, shows melted cheese strings dripping back into the bowl of chicken chili.
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Make this comforting, creamy white chicken chili on the stovetop or in the slow cooker. It uses simple ingredients for a quick, healthy weeknight dinner solution.

Ingredients

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  • 2 pounds cooked chicken breast, shredded (use rotisserie chicken for speed)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can green chilies, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups low-sodium chicken broth
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup shredded Monterey Jack or Pepper Jack cheese (for topping)
  • Fresh cilantro, chopped (for topping)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, oregano, salt, pepper, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  3. Stir in the shredded chicken, green chilies, chicken broth, cannellini beans, and great northern beans. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and let it cook for 15 minutes to allow flavors to combine. (If using a slow cooker, combine all ingredients except cream cheese and cream, cook on low for 4-6 hours or high for 2-3 hours).
  5. Remove the pot from the heat. Stir in the cubed cream cheese until it melts completely and the chili becomes creamy.
  6. Stir in the heavy cream or half-and-half. Taste and adjust seasonings if needed.
  7. Serve the creamy white chicken chili hot, topped with shredded Monterey Jack cheese and fresh cilantro.

Notes

  • For a faster stovetop version, use pre-cooked rotisserie chicken. This makes it a quick dinner option.
  • If you prefer a thicker chili, mash about 1/2 cup of the drained beans against the side of the pot before adding the cream cheese.
  • This recipe is excellent for meal prep. Store leftovers in airtight containers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://pureplatepath.com/easy-creamy-chicken-chili-recipe/