White Chicken Chili with Cream Cheese

Course: Soup

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 591kcal

This creamy white chicken chili is so easy to make on the stovetop, so you can have it for dinner any night of the week!

Tortilla chips or strips, jalapeños, cilantro, shredded cheese, sour cream, avocado, or whatever you'd like!

In a 6 qt dutch oven or stock pot, saute the onions and garlic in the olive oil and lime juice over medium high heat. Cook until the onions are fragrant and translucent.
2 onions, 1 tablespoon minced garlic, 1 tablespoon olive oil, 2 tablespoons lime juice
Add in the cooked chicken, chicken broth, beans, chiles, and seasoning. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for 30-45 minutes, or until it's the thickness you desire. Stir occasionally. I let mine simmer for a full hour to let all the flavors blend fully and to get a nice thickness. It would have been ready to go after 30 minutes, so just do what you like best! *** (See below for Crock Pot Instructions)
2 pounds cooked chicken, 32 ounces low sodium chicken broth, 4 cans great northern white beans, 3 cans diced green chiles, 2 teaspoons salt, 1 teaspoon pepper, 2 teaspoons ground cumin, 2 teaspoons dried oregano, ½ teaspoon cayenne pepper, 1 teaspoon chili powder, ½ cup fresh cilantro
Turn off the heat and stir in the cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Stir in the heavy cream.
8 ounces low fat cream cheese, 1 cup heavy cream
Top with as many or as few optional toppings as you desire. I used them all! The more the merrier.
Tortilla chips or strips, jalapeños, cilantro, shredded cheese, sour cream, avocado, or whatever you'd like!

Want to make this in a crockpot? Check out our Slow Cooker White Chicken Chili.

Use a 6 quart dutch oven or large stock pot for this recipe.
Make sure you use chicken that is already fully cooked. Do not add uncooked chicken into the chili.
You only need about 30 minutes to fully cook this chili, but letting it simmer a little longer will really enhance the flavor and create a nice consistency.
Spicy White Bean Chili: For a spicy version of this chili (that's not creamy), swap out the diced green chiles for 2 cups of salsa verde; the salt, pepper, cumin, oregano, and cayenne for ½ tablespoon of poultry seasoning; omit the lime juice, cream, and cream cheese; and add 2 diced jalapeño peppers and 1 poblano pepper.

Storage: Store white chicken chili in airtight containers in the fridge for 4 days, or in the freezer for 3 months.