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Quick One-Pot White Chicken Chili with Cream Cheese

Quick One-Pot White Chicken Chili with Cream Cheese - featured image
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A creamy, spicy, and deeply comforting white chicken chili made in one pot with cream cheese, white beans, and chicken. Ready in under 30 minutes, this recipe is perfect for busy weeknights or late-night cravings.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breast, diced into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 4 cups (960 ml) low-sodium chicken broth
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 4 oz (113 g) cream cheese, softened and cut into cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Prep the ingredients first. Dice the chicken breast into 1-inch cubes. Chop the onion, mince the garlic, and seed the jalapeño if using. Open the cans of beans and green chiles, and drain and rinse the beans.
  2. Heat the oil. Place your large pot over medium-high heat and add the 2 tablespoons of olive oil. Let it shimmer for about 30 seconds.
  3. Sauté the aromatics. Add the diced onion and cook for 3-4 minutes until translucent and fragrant. Stir occasionally. Add the minced garlic and jalapeño (if using), and cook for another minute.
  4. Brown the chicken. Add the diced chicken to the pot. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden on the outside but not necessarily cooked through.
  5. Add the spices. Sprinkle the cumin, chili powder, and dried oregano over the chicken and vegetables. Stir well and cook for 1 minute until fragrant.
  6. Pour in the broth. Add the 4 cups of chicken broth, scraping the bottom of the pot with your wooden spoon to release any browned bits.
  7. Add the beans and chiles. Stir in the drained white beans and the can of diced green chiles. Bring the chili to a gentle boil, then reduce the heat to medium-low and let it simmer for 10 minutes.
  8. Incorporate the cream cheese. Cut the softened cream cheese into small cubes and drop them into the pot. Stir continuously until the cream cheese melts completely into the broth, about 2-3 minutes.
  9. Finish with lime juice. Remove the pot from the heat. Stir in the 2 tablespoons of fresh lime juice. Taste and adjust seasoning with additional salt and pepper if needed.
  10. Serve and garnish. Ladle the chili into bowls and top with fresh chopped cilantro. For extra crunch, add crushed tortilla chips or a dollop of sour cream.

Notes

For a thicker chili, mash half a can of white beans before adding. To prevent cream cheese from curdling, add it off the heat or on very low heat and stir continuously. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, one-pot chili, cream cheese chili, quick chili, weeknight dinner, comfort food, easy chili recipe

Find it online: https://ovenmila.com/quick-one-pot-white-chicken-chili-with-cream-cheese/