Creamy Cheesy Chicken White Chili
A comforting and indulgent white chili with tender chicken, cannellini beans, and two kinds of cheese in a silky broth, perfect for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts Use shredded rotisserie chicken for a time-saving option.
- 1 can (15 ounces) cannellini beans, drained and rinsed Great-northern beans can be used as a substitute.
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup chicken broth Add more to thin the chili if needed.
- 1 onion diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup cream cheese, softened Softening to room temperature helps it melt smoothly.
- 1 cup shredded cheese Use cheddar or Monterey Jack.
- Salt and pepper to taste
- Fresh cilantro for garnish Optional topping.
Instructions
Preparation
- Add everything except the cheeses and salt/pepper to a large pot or to your crockpot: chicken breasts, rinsed cannellini beans, diced tomatoes with green chilies, chicken broth, diced onion, minced garlic, cumin, and chili powder.
- Stovetop method: Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 20-30 minutes until the chicken reaches 165°F and is fork-tender.
- Crockpot method: Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is easily shredded.
- Remove the chicken to a cutting board. Use two forks to shred it, or chop if you prefer bite-sized pieces. Return the shredded chicken to the pot.
- Stir in the cream cheese in chunks so it melts evenly, then add the shredded cheddar or Monterey Jack. Stir until the soup is silky and the cheeses are fully incorporated.
- Season with salt and pepper to taste. Ladle into bowls and garnish with chopped cilantro if you like.
Notes
For a spicier version, add diced jalapeños or a pinch of cayenne. Can be frozen for up to 3 months. Reheat gently over low heat to avoid separating the cream cheese.