White Chicken Chili Recipe

5 from 6 votes

Made with whole ingredients, this Creamy White Chicken Chili recipe is simple to make and ready in 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, lunch

Cuisine: American, Mexican

Servings:

Author: Kellie

Cost: $13

1 tablespoon olive oil
1 cup diced onion
3 garlic cloves minced
1 tablespoon cumin
1 teaspoon ground chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
2 1/2 cups cooked chopped chicken
2 tablespoons cornstarch
zest and juice of 1 lime
15.5 ounce can small white beans drained and rinsed, or your favorite white beans
2 1/2 cups low sodium chicken stock
2 cups half and half
2 ounces cream cheese cut into small pieces
1/3 cup shredded white sharp cheddar

In a large pot, heat the olive oil over medium high heat.
Add the onions to the pot and cook until softened, approximately 5 minutes.
Stir in the garlic and cook for 1 more minute.
Add the cumin, chili powder, garlic powder, cayenne, salt and pepper, stirring to combine.
Stir in the chicken and cornstarch, cook for 1-2 minutes, then add the lime zest, juice and beans.
Add the chicken stock and bring the mixture to a boil, stirring occasionally.
Turn the heat to low and stir in the half and half. Simmer for 1-2 minutes.
Stir in the cream cheese and cheddar.
Continue to cook the chili for 5-10 minutes longer until thickened. Season with salt and pepper to taste.
Serve with chopped cilantro, jalapeño slices, avocado, sour cream, tortilla chips and limes.

Drain and rinse the canned beans before adding them to the chili.
For the smoothest texture, soften the cream cheese and cut it into small pieces before adding it.
If the chili becomes thicker than you like, stir in a splash of chicken stock.
For an extra-thick chili, blend about 1 cup until smooth and stir it back into the pot.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Freeze cooled chili in an airtight freezer-safe container for up to 2 months.
Reheat gently over low to medium-low heat, stirring occasionally to keep the broth smooth.