Creamy White Chicken Chili

A comforting soup that blends tender cubed chicken with white beans and green chiles in a rich, creamy broth.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Calories: 350

2 onions diced onions for flavor and aroma
1 tablespoon minced garlic adds depth to the chili
2 tablespoons lime juice provides a refreshing tang
1 tablespoon olive oil used for sautéing
2 pounds cooked chicken cubed for heartiness
32 ounces low-sodium chicken broth base for richness
62 ounces great northern white beans fully drained and rinsed
12 ounces diced green chiles drained to add mild heat
2 teaspoons kosher salt enhances flavors
1 teaspoon ground black pepper for a hint of spice
2 teaspoons ground cumin adds earthy notes
2 teaspoons dried oregano introduces herbal flavor
½ teaspoon cayenne pepper optional for extra kick
1 teaspoon chili powder deepens flavor profile
½ cup chopped fresh cilantro for freshness
8 ounces low-fat cream cheese cubed for silky texture
1 cup heavy cream for added richness
1 serving tortilla chips for serving
1 serving optional toppings jalapeños, cilantro, shredded cheese, sour cream, avocado

Sauté the onions and garlic in olive oil and lime juice over medium-high heat until fragrant and translucent.
Add in the cooked chicken, chicken broth, beans, chiles, and seasonings. Bring to a boil while stirring often, then reduce heat to simmer.
Let it simmer uncovered for 30-45 minutes, stirring occasionally.
Turn off the heat and stir in the cubed cream cheese until it melts completely into the chili.
Finally, stir in the heavy cream for that rich finish before serving with your favorite toppings!

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 8gCholesterol: 70mgSodium: 800mgFiber: 5gSugar: 2g

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