Description
This Creamy White Chicken Chili is a quick and easy recipe made with shredded chicken, beans, green chilies, spices, and cream cheese for a rich and flavorful one-pot meal.
Ingredients
3 tablespoons olive oil
1 medium onion, chopped
5 cloves garlic, about 1 tablespoon minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 teaspoon chili powder
1 & 1/2 teaspoons cumin
1 & 1/2 teaspoons oregano
1 (1-ounce) package Ranch seasoning, dry
1 (10-ounce) can Rotel or diced tomatoes
1 (7-ounce) can diced green chilies (fire roasted preferred)
1 (14-ounce) can white beans (navy or cannellini), drained
1 (14-ounce) can pinto beans, drained
2 & 1/2 cups shredded rotisserie chicken (about 12 ounces)
3 cups water
1 tablespoon Better Than Bouillon Chicken Base
1 (8-ounce) package cream cheese, softened
1 & 1/2 cups frozen corn (or canned corn)
To garnish:
Cheddar cheese
Sour cream
Cilantro
Limes
Avocado
Jalapeno
Green onion
Tortilla chips
Instructions
1. Chop the onion and mince the garlic. Combine salt, pepper, crushed red pepper, chili powder, cumin, oregano, and Ranch seasoning in a small bowl.
2. If using rotisserie chicken, shred it now and set aside. Let cream cheese soften at room temperature.
3. Heat a large pot over medium-high heat. Add olive oil and sauté onions for 3-5 minutes until translucent.
4. Reduce heat to medium. Add garlic and spice mixture. Sauté for 2 minutes until fragrant.
5. Add Rotel and diced green chilies with liquid. Stir to combine with onion and spices.
6. Drain beans and add them to the pot. Stir in shredded chicken.
7. Turn heat to high. Add water and Better Than Bouillon, stirring well. Chop cream cheese into cubes and add to the pot.
8. Bring chili to a boil, then reduce to a simmer. Simmer for at least 5 minutes, up to 1 hour for deeper flavor.
9. Stir in corn just before serving.
10. Serve hot with desired garnishes: cheese, sour cream, cilantro, lime, avocado, jalapeño, green onion, or tortilla chips.
Notes
This chili freezes well for up to 3 months. Reheat gently with a splash of water.
For extra flavor, sauté onions, garlic, and spices before adding to a slow cooker version.
Store leftovers in the fridge for 3-5 days.
Slow Cooker Option: Add all ingredients except chicken, corn, and cream cheese. Cook 5 hours on low or 3 on high, then add chicken, corn, and cream cheese. Cook 1 more hour and stir before serving.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Main Course, Soup, Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 387
- Sugar: 3g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 82mg