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Creamy white chicken chili in a white bowl. Comfort food!
Lady Maria

Classic White Chicken Chili

Warm, creamy, and packed with comforting southwestern flavors, this Classic White Chicken Chili is a cozy one-pot meal ideal for chilly days or relaxed weeknights. Easy to prepare, incredibly versatile, and endlessly satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Southwestern
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • salt and pepper to taste
  • 1 lb cooked chicken, shredded
  • 2 cans (15 oz) Great Northern beans, rinsed and drained
  • 1 can (4 oz) diced green chilies, undrained
  • 4 cups chicken broth
  • 4 oz cream cheese, softened
  • Optional toppings: shredded cheese, sour cream, cilantro, avocado, tortilla chips

Equipment

  • large pot or Dutch oven
  • wooden spoon
  • Measuring spoons
  • cutting board & knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until softened (5–7 minutes).
  2. Add cumin, oregano, chili powder, salt, and pepper. Cook for 1 minute to bloom the spices.
  3. Stir in shredded chicken, beans, diced green chilies, and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
  4. Stir in softened cream cheese until fully melted and smooth. Do not boil after adding.
  5. Serve hot with toppings like cheese, sour cream, cilantro, avocado, or tortilla chips.

Notes

Use rotisserie chicken for a shortcut. Swap cream cheese with Greek yogurt for a lighter version. Spice lovers can add jalapeños or cayenne. This chili tastes even better the next day — perfect for leftovers!