White Chicken Chili with Cream Cheese

This White Chicken Chili with cream cheese is creamy, hearty and the perfect way to warm up on a chilly day.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings Servings

Calories 417kcal

1 pound boneless skinless chicken breasts
1 tablespoon olive oil
1 onion peeled and chopped
2 garlic cloves peeled and minced
14.5 ounce great northern beans drained and rinsed
1 cup frozen corn optional
14.5 ounces chicken broth chicken broth
4 ounces green chilies
1 teaspoon ground cumin
2 teaspoons chili powder
½ teaspoon salt
½ teaspoon white or black pepper
8 ounces cream cheese cubed
½ cup heavy whipping cream
Topping of choice shredded cheese, sour cream, chopped cilantro, crush corn tortilla chips, chopped jalapenos, etc.

Cut the chicken into 1/2-inch chunks; set aside.
Heat the olive oil over medium heat in a large pot, then add the onions and sauté for 2 minutes. Add the chicken and cook until no longer pink. Add the minced garlic and cook altogether for 1 minute.
To the large pot, add the great northern beans, frozen corn, chicken broth, green chiles, cumin, chili powder, salt, and pepper. Stir well, then bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered for 30 minutes. Add additional chicken broth if needed.
Add the cream cheese and allow to melt in the soup. Add the heavy whipping cream; stir well. If desired, add additional salt to taste or chicken broth to adjust consistency.
Serve hot with topping of your choice.

This chili could be made more keto/low carb friendly by leaving out the beans and corn.
The recipe calls for 2 cans of chicken broth, but I do recommend readers have an extra can on hand. This way, they can adjust the thickness of the chili to their preference.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.