Description
This creamy white chicken chili is rich, hearty, and packed with flavor. Easy to make on the stovetop, in a slow cooker, or Instant Pot.
Ingredients
1 tbsp olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1½ lbs boneless skinless chicken breasts or thighs
2 (15 oz) cans white beans (drained & rinsed)
1 (4 oz) can diced green chiles
3 cups chicken broth
1 tsp cumin
1 tsp chili powder
½ tsp dried oregano
Salt and pepper to taste
4 oz cream cheese (softened)
**Optional Toppings:**
Shredded cheese, avocado, tortilla strips, lime, cilantro
Instructions
1. Heat oil in large pot. Sauté onion and garlic until soft. 2. Add chicken, beans, green chiles, broth, and spices. 3. Bring to a boil, reduce heat, and simmer for 20–25 minutes. 4. Remove chicken, shred, and return to pot. 5. Stir in cream cheese until smooth. Simmer 5 more minutes. 6. Top with desired toppings and serve.
Notes
For crockpot: Add everything except cream cheese. Cook on low 6–7 hours. Stir in cream cheese in last 30 minutes.
For Instant Pot: Sauté onion/garlic. Add all ingredients. Pressure cook 15 min. Stir in cream cheese after releasing pressure.
Freeze leftovers up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 370
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 85mg