White Chicken Chili with Cream Cheese
This easy one pot white chicken chili with cream cheese is the perfect heartwarming comfort meal for a cold winter day. Tender, juicy shredded chicken, hearty white beans, a cream cheese broth, and warming spices come together in this chili to make the perfect creamy, flavorful, and filling meal.
Servings: 8
Ingredients
- 1 Tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 2 poblano peppers, diced
- 1 yellow onion, diced
- 1 jalapeno, diced
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp ancho chili powder
- ½ tsp smoked paprika
- ½ tsp ground coriander
- salt and pepper, to taste
- 32 oz low sodium chicken broth
- 7 oz can green chiles
- 3 14.5 oz cans great northerner beans, drained
- 1 lb precooked shredded or cubed chicken
- 8 oz 1/3 less fat cream cheese
- 1 lime, juiced
- optional toppings: tortilla strips, jalapeno, cheddar or pepper jack cheese, avocado, or chopped cilantro
Instructions
- Drain and rinse the beans. Put half of the beans in a small bowl and mash with a fork or potato masher and set aside. Reserve the other half of the whole beans.
- Heat the oil in a large Dutch oven over medium-high heat. Add the garlic, poblano peppers, onion, and jalapeno and saute for 3 to 4 minutes, or until fragrant. Season with cumin, oregano, chili powder, smoked paprika, coriander, salt and pepper. Saute 1 minute to toast the spices.
- Stir in the broth and green chiles and simmer on medium heat uncovered for 20 minutes. Remove the pot from heat and stir in the whole beans, mashed beans, chicken, and cream cheese, mixing well to incorporate. Squeeze the lime and mix. Divide the chili among bowls and top with any desired toppings.