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Easy White Chicken Chili

Creamy stovetop chili with shredded chicken, white beans, green chiles, and cream cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 8 ounces diced green chiles
  • 30 ounces white beans drained and rinsed
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • 4 ounces cream cheese cubed
  • 1 lime juiced
  • 2 tablespoons chopped fresh cilantro

Equipment

  • Large pot or Dutch oven
  • Two forks (for shredding the chicken)
  • Wooden spoon
  • Can opener

Method
 

  1. Step 1: Cook the onion in the oil until soft, then add the garlic for 1 minute.
  2. Step 2: Stir in the green chiles and spices and cook for 1 minute.
  3. Step 3: Add the chicken, beans, and broth and bring to a boil, then reduce to a simmer.
  4. Step 4: Cover and cook 20 minutes until the chicken is cooked through.
  5. Tip: Chicken should reach 165°F.
  6. Step 5: Shred the chicken and return it to the pot.
  7. Step 6: Stir in the cream cheese and lime juice and simmer 5 minutes.
  8. Tip: Mash a few beans to thicken the chili.

Notes

Calories are an estimate per serving without toppings.
Use rotisserie chicken to cut the cooking time.