Description
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
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Ladle the soup into bowls and top with fresh lime juice, avocado, and cilantro. Enjoy!
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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: stovetop
- Cuisine: American