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5 Amazing Creamy White Chicken Chili Secrets

creamy white chicken chili
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You will make the ultimate creamy white chicken chili fast. This recipe uses simple ingredients, including rotisserie chicken for speed, and cream cheese to achieve that rich, comforting texture you crave. It is perfect for a quick weeknight dinner or for sharing with friends.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can Great Northern beans, rinsed and drained
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles, undrained
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half (optional, for extra richness)
  • Salt and black pepper to taste
  • Optional toppings: Shredded Monterey Jack cheese, fresh cilantro, avocado slices

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Add the rinsed beans, diced green chiles, shredded chicken, and chicken broth to the pot.
  5. Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 15 minutes so the flavors meld.
  6. Remove the lid. Add the cubed cream cheese, stirring constantly until the cheese melts completely and the chili thickens and becomes creamy.
  7. Stir in the heavy cream or half-and-half, if you choose to use it. Season generously with salt and pepper to your taste.
  8. Serve hot with your favorite toppings like cheese, cilantro, or avocado.

Notes

  • For a slow cooker version, combine all ingredients except cream cheese and cream in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream cheese and cream during the last 30 minutes of cooking.
  • If you prefer a thicker chili without cream cheese, mash about one cup of the white beans against the side of the pot before adding the cheese.
  • Adjust the amount of cayenne pepper based on how much spice you like in your chili.

Nutrition

Find it online: https://savoryskies.com/creamy-white-chicken-chili-recipe/