Creamy White Chicken Chili
This creamy white chicken chili is warm, comforting, and full of gentle spice. Made with tender chicken, white beans, and a rich creamy broth, it's the perfect cozy meal for busy nights or chilly evenings.
Equipment
- Large Soup Pot
- Wooden Spoon
- Knife
- Cutting Board
- Measuring Cups and Spoons
Ingredients
Chili Base
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
Beans and Creaminess
- 2 cups white beans, drained and rinsed cannellini or great northern
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese softened
Seasoning
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
- Add chicken and broth: Stir in the shredded chicken and chicken broth. Bring the mixture to a gentle simmer.
- Add beans and spices: Add the white beans, cumin, chili powder, salt, and black pepper. Stir well to combine.
- Simmer the chili: Reduce heat to low and let the chili simmer uncovered for 20 minutes, allowing the flavors to blend.
- Make it creamy: Stir in the cream and softened cream cheese. Cook for another 5–7 minutes, stirring until smooth and creamy.
- Adjust seasoning and serve: Taste and adjust seasoning as needed. Let rest for 5 minutes, then serve warm with your favorite toppings.