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A white bowl filled with creamy white chicken chili topped with cilantro and avocado

Creamy White Chicken Chili

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 420
Ingredients Method

Ingredients
  

  • 1.5 lbs cooked chicken breast, shredded
  • 2 cans (15 oz) Great Northern beans, rinsed and drained
  • 1 medium yellow onion, diced
  • 2 cloves garlic , minced
  • 1 tbsp olive oil
  • 4 oz canned diced green chiles
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/2 tsp sal t
  • 1/2 tsp black pepper
  • 3 cups chicken broth
  • 8 oz cream cheese, cubed and softened
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat and sauté onion until translucent, approximately 5 minutes.
  2. Add garlic, ground cumin, oregano, cayenne pepper, salt, and black pepper; cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced green chiles, and drained white beans.
  4. Bring the liquid to a boil, then reduce heat and simmer uncovered for 15 minutes to allow flavors to meld.
  5. Stir in the shredded chicken and cubed cream cheese.
  6. Continue cooking over low heat for 5 to 7 minutes, stirring frequently until the cream cheese is completely melted and the soup is thickened.
  7. Remove the pot from heat and stir in the sour cream and chopped cilantro until smooth.
  8. Serve immediately with optional toppings such as avocado or tortilla strips.