Creamy White Chicken Chili

Warm, cozy, and packed with flavor, this creamy white chicken chili is the comfort dinner everyone loves. One bowl is never enough.

Scale

1 lb chicken breasts or thighs
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
2 cans white beans, drained and rinsed
1 can diced green chilies
4 cups chicken broth
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 cup heavy cream or half and half
4 oz cream cheese, softened
1 tbsp lime juice
Optional toppings: cilantro, shredded Monterey Jack cheese, avocado, tortilla chips

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Heat olive oil in a large pot over medium heat and sauté diced onion for about 4 minutes until soft. Add garlic and cook briefly until fragrant.
Add chicken breasts, chicken broth, cumin, chili powder, paprika, oregano, salt, and pepper. Bring to a gentle simmer.
Stir in white beans and diced green chilies. Simmer for 15 to 20 minutes until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir well.
Add softened cream cheese and stir until fully melted into the broth.
Pour in the heavy cream and mix until the chili becomes smooth and creamy.
Stir in lime juice, taste, and adjust seasoning if needed.
Serve hot with optional toppings like cilantro, cheese, avocado, or tortilla chips.