Description
This Cheesy White Chicken Chili is a comforting and flavorful dish perfect for cozy dinners. Combining tender shredded chicken, creamy cheeses, and a blend of spices, this chili offers a rich and hearty meal that’s easy to prepare and satisfyingly delicious.
Ingredients
Scale
Protein and Vegetables
- 1 lb chicken breast, cooked and shredded
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can white beans, drained (approx. 15 oz)
- 1 can corn, drained (approx. 15 oz)
- 1 can diced green chilies (approx. 4 oz)
Liquids and Dairy
- 4 cups chicken broth
- 1 cup cream cheese
- 2 cups shredded cheese (cheddar or Monterey Jack recommended)
Spices
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large pot, heat a small amount of oil over medium heat and sauté the diced onion and minced garlic until they are soft and translucent, about 3-5 minutes, releasing their flavors.
- Add Ingredients: To the pot, add the cooked shredded chicken, drained white beans, corn, diced green chilies, chicken broth, cumin, chili powder, salt, and pepper. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes to allow the flavors to meld together and the chili to thicken slightly.
- Add Cream Cheese: Stir in the cream cheese until it has melted completely and the chili is creamy and smooth.
- Incorporate Shredded Cheese: Add the shredded cheese to the pot and stir continuously until the cheese has melted and is fully integrated, creating a rich cheesy texture.
- Serve: Ladle the chili into bowls and serve warm, perfect with optional toppings like sour cream, cilantro, or tortilla chips for added texture and flavor.
Notes
- For extra spice, add diced jalapeños or cayenne pepper when adding spices.
- Use shredded rotisserie chicken for a quicker meal prep.
- This chili can be stored in the fridge for up to 4 days and reheated gently on the stovetop.
- For a thicker consistency, simmer the chili a bit longer before adding cream cheese.
- Substitute cream cheese with Greek yogurt for a lighter option, adding it off-heat to prevent curdling.
