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Creamy White Chicken Chili

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A warm and comforting bowl of creamy white chicken chili with tender chicken, creamy beans, and a hint of spice from green chiles, perfect for cozy family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 tablespoons butter
  • 1 large sweet onion, peeled and chopped
  • 3-4 cloves garlic, minced
  • ¼ cup chopped cilantro For garnish
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1.5 pounds boneless chicken breast
  • 30 ounces canned cannellini beans, drained
  • 7 ounces chopped green chiles Mild or hot
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 8 ounces cream cheese, cut into cubes Could be low fat

Method
 

Cooking on the Stovetop
  1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
  2. Stir in the minced garlic, cumin, and oregano. Cook for another minute until fragrant.
  3. Add the chicken breasts and carefully coat them with the spice mixture.
  4. Pour in the chicken broth, then follow with the cannellini beans, green chiles, and corn.
  5. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, until the chicken is cooked through.
  6. Remove the chicken, shred it, and return it to the pot. Stir in the cream cheese until melted and well combined.
Crockpot Instructions
  1. In a skillet, sauté the onion and garlic in butter until fragrant; transfer to the crockpot.
  2. Add all remaining ingredients, except for the cream cheese. Give it a good stir.
  3. Cook on low for 6-8 hours or high for 3-4 hours.
  4. Stir in the cream cheese just before serving.
Instant Pot Instructions
  1. Set Instant Pot to sauté mode and melt the butter. Add the onion and garlic, sautéing until soft.
  2. Add the spices and chicken, stirring to combine.
  3. Pour in the chicken broth followed by beans, chiles, and corn.
  4. Seal the lid and cook on high pressure for 10 minutes.
  5. Once done, perform a quick release and shred the chicken. Stir in cream cheese until incorporated.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 850mgFiber: 8gSugar: 4g

Notes

Leftovers can be stored in the fridge for 3-4 days in an airtight container or frozen for up to 3 months. For a richer flavor, try using roasted garlic instead of fresh. For spiciness, opt for hot green chiles and add cayenne pepper to taste.
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