Creamy Chicken Chili
A rich, comforting chicken chili made in one pot with creamy broth, white beans, and mild green chilies. Perfect for cozy nights or easy meal prep.
Equipment
- Large pot or Dutch oven
- - Garlic press
- - Can opener
Ingredients
- - 1 tbsp olive oil
- - 1 medium yellow onion chopped
- - 2 boneless skinless chicken breasts, diced
- - 3 garlic cloves minced
- - 2 cups low-sodium chicken broth
- - 2 14 oz cans white beans, drained
- - 2 4 oz cans mild green chilies
- - 2 tsp chili powder
- - 1 tsp ground cumin
- - ½ tsp dried oregano
- - 4 oz cream cheese softened
- - Salt & pepper to taste
- #### Optional Toppings
- - Lime wedges
- - Sour cream or Greek yogurt
- - Avocado or guacamole
- - Shredded cheese
- - Tortilla strips
- - Cilantro scallions, jalapeños
Instructions
- Heat olive oil in a pot over medium heat. Sauté onion 5–7 min.
- Add chicken; cook until no longer pink.
- Stir in garlic and cook 30 sec.
- Add broth, beans, chilies, spices. Bring to boil.
- Reduce heat; simmer 10 min.
- Stir in cream cheese. Simmer 5–7 min more.
- Season with salt & pepper. Serve with toppings.
Notes
- Use cooked chicken to save time
- Spice it up with jalapeños or cayenne
- Cream cheese can be swapped for sour cream or heavy cream
- Spice it up with jalapeños or cayenne
- Cream cheese can be swapped for sour cream or heavy cream