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Creamy One-Pot White Chicken Chili

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An easy, crowd-pleasing white chicken chili made in one pot with rotisserie chicken, white beans, and a secret ingredient—cream cheese—for a velvety, rich texture. Ready in about 35 minutes, it’s perfect for weeknight dinners or hosting.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (15 oz) diced green chiles, undrained
  • 4 oz cream cheese, softened and cubed
  • 1 cup frozen corn kernels
  • 3 cups shredded cooked chicken (about 1 large rotisserie chicken)
  • ¼ cup heavy cream or half-and-half (optional)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Lime wedges (for garnish)
  • Sour cream or Greek yogurt (for garnish)

Instructions

  1. Heat the olive oil in a large pot 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 garlic and jalapeños. Stir constantly for about 1 minute until fragrant.
  3. Stir in the cumin, oregano, smoked paprika, chili powder, salt, and pepper. Cook for 30-45 seconds, stirring constantly, to bloom the spices.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a gentle simmer.
  5. Add the drained cannellini beans and the can of diced green chiles (with liquid). Stir and let return to a simmer, then reduce heat to medium-low.
  6. Add the cubed cream cheese and stir gently until completely melted and incorporated, about 2-3 minutes.
  7. Add the frozen corn and shredded chicken. Stir to combine. Let simmer for 10-15 minutes, stirring occasionally, until thickened slightly.
  8. Stir in the heavy cream (if using) and heat through for another 2 minutes. Taste and adjust seasoning.
  9. Remove from heat and let rest for 5 minutes before serving. Serve with desired garnishes.

Notes

For best texture, soften cream cheese before adding. Blooming the spices in oil enhances flavor. Chili can be made ahead and tastes even better the next day. For a thicker chili, mash half the beans before adding. For a slow cooker version, sauté aromatics first, then cook on low for 4-6 hours, adding cream cheese and cream 30 minutes before serving.

Nutrition

Keywords: white chicken chili, one-pot chili, creamy chili, easy chili, rotisserie chicken chili, crowd-pleasing chili, weeknight dinner, comfort food

Find it online: https://lolaspoon.com/creamy-one-pot-white-chicken-chili-an-easy-crowd-pleasing-meal/