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Creamy White Chicken Chili: Easy Budget Family Dinner

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A rich, creamy white chicken chili that’s budget-friendly, easy to make in one pot, and perfect for feeding a family. This recipe uses a smart combination of cream cheese and blended beans for a silky texture without heavy cream.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.5 pounds boneless skinless chicken breasts (about 2–3 breasts)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 1 cup frozen corn kernels
  • 4 ounces cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Crushed tortilla chips (for garnish)
  • Sliced avocado (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and starting to brown at the edges.
  2. Add the minced garlic and jalapeño and cook for another minute until fragrant.
  3. Stir in the cumin, oregano, smoked paprika, salt, and pepper. Cook for about 30 seconds, stirring constantly.
  4. Place the chicken breasts in the pot in a single layer. Pour in the chicken broth, bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 minutes until chicken is cooked through.
  5. Transfer the chicken to a cutting board, let rest for 2-3 minutes, then shred with two forks. While the chicken rests, increase the heat under the pot to medium and let the broth continue simmering.
  6. Scoop out 1 cup of the drained cannellini beans and mash with a fork until a rough paste forms.
  7. Return the shredded chicken to the pot. Add the remaining whole beans, mashed beans, diced green chiles, and frozen corn. Stir and simmer for 5 minutes.
  8. Cut the softened cream cheese into small cubes and add to the pot. Stir gently until completely melted, about 2-3 minutes.
  9. Remove the pot from the heat. Stir in the sour cream and lime juice. Taste and adjust seasoning.
  10. Let the chili rest for 5 minutes before serving. Ladle into bowls and top with desired garnishes.

Notes

Don’t skip softening the cream cheese to room temperature to avoid lumps. Season as you go for layered flavor. Keep heat low after adding dairy to prevent separation. For a thicker chili, mash an additional half cup of beans or simmer uncovered longer. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, creamy chili, budget dinner, family dinner, one-pot meal, freezer-friendly, gluten-free

Find it online: https://noshbelle.com/creamy-white-chicken-chili-easy-budget-family-dinner/