White Chicken Chili with cream cheese is the ultimate creamy comfort food! This recipe is loaded with everything good and so comforting on a cool night. We top ours off with avocado, jalapenos, sour cream, and more.
4cansgreat northern white beans15.5 ounce cans, fully drained and rinsed
3cansdiced green chiles4 ounce cans, drained
8ounceslow fat cream cheesecubed
Tortilla chips or strips
shredded Mexican blend cheese
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.
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 Slow Cooker Instructions)
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.
Top with as many or as few optional toppings as you desire. I used them all! The more the merrier.
*** You can also make this in a slow cooker! Complete step 1 above and then add all the ingredients to a large slow cooker. Cook on low for 6-8 hours or high for 2-4. Once hot and thickened to your liking, continue with step 3.