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White Chicken Chili Recipe Easy and Creamy for Cozy Summer Nights

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This creamy white chicken chili is rich, comforting, and light enough for summer nights. Tender shredded chicken, silky white beans, and a dreamy, slightly tangy broth make it a family favorite that’s quick, easy, and perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 2 cups cooked chicken breast or thighs, shredded (about 10 oz)
  • 1 medium yellow onion, finely chopped
  • 3–4 garlic cloves, minced
  • 2 (4 oz) cans green chiles (mild or hot, undrained)
  • 2 (15 oz) cans Great Northern or cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 4 oz cream cheese, softened
  • 1/2 cup half-and-half or whole milk
  • 1 cup frozen corn kernels, thawed (or fresh corn)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1–2 tablespoons fresh lime juice
  • 1 tablespoon olive oil (for sautéing)
  • Optional toppings: sliced avocado, chopped cilantro, shredded Monterey Jack cheese, crispy tortilla strips, diced jalapeños, sour cream

Instructions

  1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for about 3 minutes until soft and translucent. Add minced garlic and sauté 1-2 minutes until fragrant.
  2. Stir in cumin, oregano, chili powder, salt, and pepper. Add canned green chiles (with their liquid) and cook for another 1-2 minutes, stirring constantly.
  3. Add chicken broth and drained, rinsed beans. Bring to a gentle simmer. (Optional: Set aside 1 cup of beans to blend for a thicker chili.)
  4. Ladle about 1 cup of the bean-broth mixture into a blender and blend until smooth. Return to the pot. (Alternatively, use an immersion blender to partially puree in the pot.)
  5. Stir in shredded chicken and corn. If using frozen corn, ensure it is thawed.
  6. Simmer gently, uncovered, for 10-15 minutes, stirring occasionally, until flavors meld and broth reduces slightly.
  7. Reduce heat to low. Add softened cream cheese in chunks, stirring until melted and incorporated. Pour in half-and-half (or milk) and stir. Do not let it boil.
  8. Squeeze in lime juice, stir, and taste. Adjust seasoning with more salt, pepper, or chili powder as needed.
  9. Ladle chili into bowls and garnish with desired toppings such as avocado, cilantro, cheese, tortilla strips, jalapeños, or sour cream.

Notes

For a thicker chili, blend more beans and broth. For a vegetarian version, use chickpeas or jackfruit and vegetable broth. Add dairy at the end over low heat to prevent curdling. Adjust spice level with jalapeños or hot green chiles. Leftovers keep well and flavors deepen overnight. For freezing, add dairy after reheating.

Nutrition

Keywords: white chicken chili, creamy chili, summer chili, easy chicken chili, gluten-free chili, comfort food, weeknight dinner, one pot meal

Find it online: https://hungermind.com/white-chicken-chili-recipe-easy-and-creamy-for-cozy-summer-nights/