Creamy White Chicken Chili

This recipe is adapted from Becky Hardin of the Cookie Rookie.

It has been our favorite soup this winter!
  • 2 medium onions, diced
  • 1 tablespoon minced garlic
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 2 pounds COOKED chicken, cubed
  • 32 ounces low sodium chicken broth
  • 4 cans (15.5 ounces) great northern white beans, fully drained and rinsed
  • 3 cans (4 ounces) diced green chiles
  • 2 teaspoons garlic salt
  • 1 teaspoon pepper
  • 2 teaspoons ground cumin
  • 1 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1/2 cup freshly chopped cilantro
  • 8 ounces low fat cream cheese, cubed
  • 1 cup heavy cream

  • and for toppings: 😊

  • Tortilla chips
  • chopped cilantro
  • shredded cheese
  • sliced avocado
  • lime juice (squeezing a slice on top right before we take our first bite - mmmmmm!)
  1. In a 6 qt dutch oven or stock pot, saute the onions and garlic in the olive oil and lime juice over medium high heat. Cook until the onions are fragrant and translucent.
  2. Add in the cooked chicken, chicken broth, beans, chiles, and seasoning. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for 30-45 minutes, or until it's the thickness you desire. Stir occasionally. I let mine simmer for a full hour to let all the flavors blend fully and to get a nice thickness. It would have been ready to go after 30 minutes, so just do what you like best! *** (See below for Slow Cooker Instructions)
  3. Turn off the heat and stir in the cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Stir in the heavy cream.
  4. Add the toppings & enjoy!
  5. *** You can also make this in a slow cooker! Complete step 1 above and then add all the ingredients to a large slow cooker. Cook on low for 6-8 hours or high for 2-4. Once hot and thickened to your liking, continue with step 3. I have done this twice and loved it!!


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