Name: Creamy White Bean Chicken Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 teaspoons garlic, minced; 2 teaspoons ground cumin; 1 teaspoon dried oregano; ½ teaspoon kosher salt, plus more to taste; ¼ teaspoon black pepper; ¼ teaspoon cayenne pepper, optional; 4 cups chicken broth; 2 cans diced green chiles (4 ounces each); 2 cans Great Northern beans or cannellini beans (15 ounces each), drained, rinsed; 1 can sweet corn (15 ounces), drained; 1 can fire-roasted diced tomatoes (14.5 ounces), drained; 1 medium jalapeño, seeded, diced, optional; 3 cups shredded rotisserie chicken, about 1 whole chicken; 1 package cream cheese (8 ounces), softened, cut into cubes; 1 tablespoon lime juice; Fresh cilantro, chopped; Shredded cheese; Sour cream or Greek yogurt; Diced avocado; Sliced jalapeño; Crushed tortilla chips

Description

Creamy white bean chicken chili offers irresistible flavor with simple prep. Enjoy this hearty meal packed with beans, spices, and chicken, perfect for dinner!

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
2 teaspoons garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper
¼ teaspoon cayenne pepper, optional
4 cups chicken broth
2 cans diced green chiles (4 ounces each)
2 cans Great Northern beans or cannellini beans (15 ounces each), drained, rinsed
1 can sweet corn (15 ounces), drained
1 can fire-roasted diced tomatoes (14.5 ounces), drained
1 medium jalapeño, seeded, diced, optional
3 cups shredded rotisserie chicken, about 1 whole chicken
1 package cream cheese (8 ounces), softened, cut into cubes
1 tablespoon lime juice
Fresh cilantro, chopped
Shredded cheese
Sour cream or Greek yogurt
Diced avocado
Sliced jalapeño
Crushed tortilla chips

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Instructions

Heat the oil in a large Dutch oven over medium heat. Add diced onion and cook until softened, about 5 to 7 minutes.
Stir in minced garlic, ground cumin, dried oregano, kosher salt, black pepper, and optional cayenne pepper. Cook for 1 minute while stirring constantly.
Pour chicken broth and green chiles into the pot, bringing it to a simmer.
In a bowl, mash one can of beans and mix it with the remaining whole beans before adding to the pot. This thickens the chili for a creamy texture.
Add corn, fire-roasted tomatoes, optional jalapeño, and shredded chicken. Allow to simmer for 10 to 15 minutes.
Lower the heat, then mix in cream cheese and stir until fully melted, creating a smooth chili consistency, approximately 3 to 5 minutes.
Remove from heat and add lime juice to the mixture.
Serve hot, garnished with fresh cilantro and desired toppings.

Notes

Feel free to adjust the spices based on your preference for heat.
This chili can be made ahead and stored in the fridge for up to 3 days.
Top with your favorite ingredients like avocado and cheese for added flavor.

Nutrition

Serving Size: 1 cup
Calories: 345
Sugar: 3g
Sodium: 830mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 7g
Protein: 25g
Cholesterol: 70mg