Recipe—Creamy White Chicken Chili

DivaDiCucina_CreamyWhiteChickenChili

Chili is one of my favorite comfort foods and I love that this is a fun twist on the classic bean based dish, and the fact that it is super easy is a huge plus too. I took several different recipes I found online and mixed them all together and came up with this one for creamy white chicken chili. I think it turned out pretty darn fabulous! I used green chilies keeping it really mild so that everyone in the family would eat it but you can substitute jalapeños to give it a good kick. The mild heat is really balanced out nicely with the creaminess of the cheese and the sweetness of the corn. I served it up with some cut up tortillas on the side but a quesadilla would be great too. If you have any chili cook offs coming up give this recipe a shot. You may just get some extra points for thinking outside the box.

Note: To simplify this recipe and shave off some time, pick up a rotisserie chicken at the store and skip the first four steps. You can chop it up while the veggies are cooking.

INGREDIENTS
1 lb boneless skinless chicken breasts
salt and pepper
2 tbsp butter
2 tbsp olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 tbsp garlic, minced
1/2 tsp chili powder
1/2 tsp dried oregano
2-4 oz cans diced green chilies (use jalapeños if you like it hot)
15.5 oz can cannellini beans
1 1/2 c chicken broth
8.5 oz can corn
8 oz cream cheese, cut into a few pieces
1/4 c fresh cilantro, chopped

STEPS

  • Cut the chicken into bite size pieces and season with salt and pepper.
  • Melt the butter over medium heat in a large pot or saucepan.
  • Add the chicken and cook through stirring occasionally.
  • Transfer the chicken to a plate and cover with foil.
  • Heat the oil in the same pot and add the onion, bell pepper, garlic, chili powder, and oregano.
  • Season the veggies with salt and pepper and cook for 5 minutes stirring ever minute or so.
  • Add the green chilies and cook for another 3 minutes.
  • Add the can of beans and all the juices, the broth, corn, and cooked chicken.
  • Simmer for 25 minutes.
  • Reduce heat to medium-low and add in the cream cheese.
  • Stir the chili until the cream cheese is completely melted and smooth.
  • Allow the chili to simmer on low for 5 minutes.
  • Remove the pot from the stove and stir in the cilantro.
  • Taste and add more salt and pepper if needed.
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4 responses

  1. I made this chili and I must say it is the best white chili I have ever eaten!! This will definitely be one I make over and over for my family. I am entering a Chili Cookoff with my sunday school class and my husband said to start bragging now because I definitely have the winner!! Thank you very much!

    • Wow! That has got to be one of the nicest compliments I have ever received! I am so glad it is such a hit. It is definitely unique so I’m sure it will stand out. Please check back and let me know how you do. Best of luck in the cookoff! 🙂

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