Cheesy White Chicken Chili

Servings

8

Prep Time

10 minutes

Cook Time

25 minutes

This deliciously cheesy white chicken chili is made with healthy white beans, chicken or turkey, and a rich and creamy broth made with Cabot Cream Cheese and Extra Sharp Cheddar. It's a great variation on a traditional red bean and beef chili that your friends and family will love.

Ingredients

2 tablespoons extra-virgin olive oil
1½ pounds boneless, skinless chicken breasts or thighs (left whole)
1¼ teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 onion, diced (about 1 cup)
3 cloves garlic, minced
2 teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
1 (7-ounce) can chopped green chilies
4 cups low-sodium chicken broth
2 (15-ounce) cans white beans
6 ounces Cabot Cream Cheese (or lactose free cream cheese if you would like to make this lactose free), at room temperature
4 ounces Cabot Extra Sharp Cheddar cheese, shredded (1 cup)
½ lime, juiced
Chopped scallions, avocado, red onion, tortilla chips, and/or tomatoes for serving

View Cart (0) Checkout

Directions

HEAT oil in a large pot or dutch oven over medium-high heat. Sprinkle chicken with ½ teaspoon each salt and pepper. Cook the chicken until lightly browned on each side, about 4 minutes total. Transfer the chicken to a plate. (It won’t be cooked all the way through.)
REDUCE the heat to medium and add the onion and garlic. Cook, stirring, until softened, about 3 minutes. Add cumin, coriander, oregano, and cayenne. Cook, stirring, until fragrant, about 30 seconds. Add the green chiles and continue cooking until all the liquid has evaporated, about 1 minute. Add broth, white beans, and the chicken with any juices. Increase the heat to high and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the chicken is cooked through and the liquid has reduced by ⅓, about 15 minutes.
TRANSFER the chicken to a clean cutting board and shred using two forks.
RETURN the shredded chicken back to the pot along with the cream cheese and cheddar cheese. Cook, stirring, until the cheeses are melted and the chili sauce is smooth, about 3 minutes. Season with the lime juice and remaining ¾ teaspoon salt and ½ teaspoon pepper.
SERVE topped with scallions, avocado, red onion, tortilla chips, and tomatoes, if desired.

Recipe Tips

If you have leftover cooked chicken (or turkey), you can skip step 1 and go straight to
cooking the onion in step 2. Add the chicken with the broth and beans as written.

Check out these soups, stews and chili's to warm up a chilly day or night.