Description
This white chicken chili is dangerously addictive – creamy, spicy, and so good you’ll be sneaking spoonfuls straight from the pot!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large white onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 2 (4 oz) cans diced green chilies
- 1 jalapeño, seeded and finely diced (optional)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans white beans, drained and rinsed
- 8 oz cream cheese, softened and cubed
- 1 cup corn kernels
- ¼ cup fresh lime juice
- ½ cup fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Season chicken with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear chicken until golden brown, about 4-5 minutes per side. Remove and set aside.
- Add onion to the pot and cook until softened, about 4-5 minutes. Add garlic, jalapeño (if using), and green chilies, cooking for another 1-2 minutes until fragrant.
- Add cumin, oregano, coriander, and cayenne, stirring constantly for 30-60 seconds. Pour in chicken broth, scraping the bottom of the pot to release browned bits. Return chicken to the pot, bring to a simmer, then reduce heat. Cover and cook for 15-20 minutes until chicken is cooked through.
- Remove chicken and shred with two forks. Return shredded chicken to the pot with beans and corn. Simmer uncovered for 10 minutes.
- Reduce heat to low. Gradually add cubed cream cheese, stirring after each addition until completely melted. Simmer for 5-10 minutes until slightly thickened.
- Stir in lime juice and cilantro just before serving. Taste and adjust seasoning with salt and pepper as needed.