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White chicken chili hero

Creamy White Chicken Chili

A one-pot white chicken chili with tender shredded chicken thighs, white beans, fire-roasted green chiles, and a cream cheese-thickened broth finished with fresh lime. Ready in 60 minutes, better the next day.
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Prep Time 15 minutes
Cook Time 40 minutes
Rest Time 5 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American, Tex-Mex
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1.2 kg (about 2.5 lbs) boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 large white onion, diced
  • 4 garlic cloves, minced
  • 2 cans (each 113g/4 oz) fire-roasted diced green chiles
  • 2 cans (each 400g/14 oz) Great Northern beans, drained and rinsed
  • 900ml (about 4 cups) low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper optional
  • Salt and black pepper to taste
  • 170g (6 oz) full-fat cream cheese, softened and cubed
  • 1/2 cup (120ml) heavy cream
  • Juice of 1 lime

Equipment

  • Large Dutch oven or heavy-bottomed pot (5 to 6 quart) optional
  • Instant read thermometer
  • Two forks for shredding
  • Immersion blender (optional)

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 5 to 6 minutes until softened. Add minced garlic and cook 60 seconds, stirring constantly.
  2. Add cumin, garlic powder, oregano, chili powder, coriander, and cayenne to the pot. Stir and toast in the oil for 60 seconds. Add both cans of green chiles including their liquid and stir to combine.
  3. Nestle the raw chicken thighs into the pot. Pour in the chicken broth, enough to just cover the chicken. Bring to a gentle simmer over medium-high heat, then reduce to medium-low.
  4. Partially cover the pot and simmer for 20 to 25 minutes until the chicken reaches an internal temperature of 74°C (165°F). Remove chicken to a cutting board.
  5. Shred the cooked chicken with two forks into rough, uneven pieces. Return shredded chicken to the pot.
  6. Add drained beans and stir to combine. Mash about a quarter of the beans against the pot wall with a spoon to thicken the broth. Bring back to a gentle simmer.
  7. Reduce heat to low. Add cubed softened cream cheese and stir for 2 to 3 minutes until fully melted. Add heavy cream and stir until the broth is creamy and uniform. Simmer gently for 5 minutes.
  8. Squeeze in fresh lime juice. Taste and adjust salt, pepper, and spices. Turn off heat and rest 5 minutes before serving with desired toppings.

Notes

  • Full-fat cream cheese is essential; low-fat versions tend to break and leave lumps in hot broth.
  • Chicken thighs stay more moist than breasts through simmering; if using breasts, check temperature at 15 minutes.
  • For a thicker broth, blend about 2 cups of the chili with an immersion blender before adding the cream cheese.
  • Leftovers keep for 4 days refrigerated and taste better on day two.