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White Chicken Chili with Cream Cheese

White Chicken Chili in bowl.
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5 from 1 review

This Dutch Oven White Chicken Chili is made with cream cheese and heavy cream to create a rich and creamy stew. We're using a rotisserie chicken to save time, which makes this One Pot Stovetop Chili ready to eat in 30 minutes. 

Ingredients

  • 1 tablespoon olive oil
  • 1 cup yellow onion, diced fine
  • 1/2 a fresh jalapeño, seeds and stems removed and diced fine
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 15 ounce canned Great Northern Beans, drained and rinsed
  • 15 ounce canned Southwest Style Corn with Poblano and Red Pepper, drained
  • 4 ounce mild green chiles (find in international isle Mexican section)
  • 4 ounces cream cheese
  • 48 ounces chicken stock (1 and 1/2 containers)
  • 2 cups cooked chicken (rotisserie preferred)
  • 1/2 cup heavy cream

Toppings:

  • 1/4 cup fresh cilantro, minced
  • lime wedges *I like to serve one with each bowl
  • 1 avocado *slice or dice right before serving to avoid browning

Instructions

  1. Remove the skin from the rotisserie chicken, then pull the white and dark meat from the chicken. Discard the skin and bones. Set the chicken aside on the counter.
  2. Place a large Dutch Oven or Pot on the stovetop over medium low heat. Add in olive oil, diced onion and jalapeño. Cook until softened for 3-5 minutes, stirring frequently. Toss in the minced garlic and spices and cook for another 60 seconds, stirring a few times.
  3. Pour in drained and rinsed beans, drained corn, and diced chiles. Stir well, then nestle in the cream cheese. Cover and cook for 3 minutes.
  4. Uncover and stir the cream cheese into the corn and beans. It should be super soft and melt really well. If it is not, cover and cook for a few more minutes. It's really important to stir the cream cheese fully into the ingredients or it will clump up in the broth.
  5. Pour in the chicken broth and stir well. Cover and bring to a low boil, then reduce the heat to low and cook for another 10 minutes. Add in the shredded chicken and heavy cream and stir well. Cover and cook for another 5 minutes.
  6. Ladle the soup into bowls and top with fresh lime juice, avocado, and cilantro. Enjoy!

Equipment

Notes

  • Make sure to cook the onions and jalapeño until softened. Since we're not simmering the soup for long, we don't want a crunch from the fresh veggies.
  • Stir the cream cheese until fully melted before adding in the chicken stock. This will eliminate chunks of cream cheese in the soup.

Find it online: https://simplymadeeats.com/20757/white-chicken-chili/