Description
A creamy, tangy, and slightly spicy white chicken chili with cream cheese that makes a smooth, rich texture.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 package (8 oz) cream cheese, softened
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: chopped cilantro, shredded cheese, sour cream
Instructions
- Heat a large pot over medium heat. Sauté chopped onion and minced garlic until soft and translucent, about 4–5 minutes.
- Add shredded chicken, drained white beans, diced tomatoes, and chicken broth. Stir to combine and sprinkle in cumin, chili powder, and a pinch of salt and pepper. Mix well.
- Bring the mixture to a gentle simmer and cook uncovered for about 15 minutes.
- Reduce heat to low and add cream cheese in chunks, stirring until melted and creamy.
- Serve hot with optional toppings for garnish.
Notes
Use rotisserie chicken for convenience. Cream cheese should be softened before adding to ensure a smooth texture. Adjust spices to taste for more heat if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg