White Chicken Chili

A creamy, mild-heat chili made with shredded chicken, white beans, roasted green chiles, and a touch of cream cheese for richness. It's a lighter, brothier cousin to classic beef chili, finished with lime and fresh cilantro.

By YumYum Editorial · Soups & Stews

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves 6

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1 (4 oz) can diced green chiles
• 1 jalapeño, seeded and diced
• 4 cups chicken broth
• 1.5 lbs boneless, skinless chicken breasts or thighs
• 3 (15 oz) cans white beans (cannellini or great northern), rinsed and drained
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• to taste Salt and black pepper, to taste
• to taste Juice of 1 lime
• to taste Shredded Monterey Jack cheese, diced avocado, and chopped cilantro, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté 5 minutes until softened.
2. Stir in garlic, cumin, oregano, and coriander, cook 1 minute until fragrant.
3. Add the diced green chiles and jalapeño, cook 2 minutes.
4. Pour in the chicken broth and add the chicken breasts or thighs. Bring to a boil, then reduce heat and simmer covered 20-25 minutes, until the chicken is cooked through.
5. Remove the chicken, shred it with two forks, and return it to the pot.
6. Stir in two of the three cans of white beans. Mash the remaining can lightly with a fork and add it too, to help thicken the chili.
7. Reduce heat to low and whisk in the cream cheese and sour cream until fully melted and smooth. Simmer 5-10 minutes to thicken slightly; do not boil.
8. Season with salt, pepper, and lime juice to taste.
9. Ladle into bowls and top with shredded Monterey Jack, avocado, and cilantro.