Creamy White Chicken Chili
Cozy and creamy white chicken chili made with tender chicken, creamy broth, green chiles, and warm spices. Easy, comforting, and perfect for cold nights.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 2 1/2 cups rotisserie chicken, shredded, white and dark meat, skin removed
- 1 block (8 ounces) cream cheese, softened and cubed
- 1/2 cup sour cream
- 1 cup frozen sweet corn
- Juice of 1 lime
Toppings
- Shredded Monterey Jack cheese, or a Mexican cheese blend
- Fresh cilantro, chopped
- Fresh jalapeño, sliced
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat.
- Add diced onion and cook, stirring occasionally, until softened and translucent.
- Add diced jalapeño and minced garlic. Stir and cook for another 1 to 2 minutes until fragrant.
- Sprinkle in cumin, oregano, chili powder, coriander, kosher salt, and black pepper. Stir to coat the vegetables evenly in the spices.
- Pour in chicken broth and bring to a gentle simmer.
- Add drained and rinsed beans, green chiles, and shredded rotisserie chicken. Stir to combine.
- Let the chili simmer for 10 minutes, uncovered, to blend the flavors.
- Reduce heat to low and add cubed cream cheese. Stir continuously until the cream cheese is fully melted and the broth looks creamy.
- Stir in sour cream and corn, and continue to cook over low heat until the chili is hot throughout, about 5 more minutes.
- Squeeze in fresh lime juice and stir to finish.
- Ladle into bowls and top each serving with shredded cheese, fresh cilantro, and jalapeño slices.