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White Chicken Chili with Cream Cheese

White Chicken Chili with Cream Cheese

Delicious white chicken chili with cream cheese is full of tender chicken, hearty beans, chilis, corn, and a creamy broth.
5 from 3 votes
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Ingredients
  

  • 1 tbsp Olive Oil
  • 1 Yellow Onion finely diced
  • 3 cloves Garlic finely minced
  • 3 cans Green Chilis
  • 2 lbs Chicken Breast raw, diced into 1/2 inch cubes (see notes if you have pre-cooked chicken)
  • 1.5 tsp Goya Adobo Seasoning only needed if you are cooking your chicken
  • 2 Limes
  • 4 cans White Beans 15.5 oz cannellini or great northern beans
  • 1 cup Frozen Corn Kernels White
  • 3.5 cups Chicken Broth
  • 1.5 tsp Sea Salt
  • 1 tsp Black Pepper
  • 3 tsp Cumin
  • 1 tsp Oregano
  • 1/4 tsp Pepper Flakes I used Hatch Chili Pepper Flakes
  • 8 oz Low Fat Cream Cheese cut into cubes
  • 1 cup Heavy Cream
  • Blue Corn Tortilla Chips optional but recommended
  • Avocado optional but recommended

Instructions
 

  • Add your olive oil to a large soup pot or dutch oven and heat it over medium heat.
  • Add your onions and garlic and cook for 5 minutes. Then, add your diced green chiles.
  • Once your onions and garlic are starting to brown, add in your cubed chicken seasoned with Goya Adobo, and the juice of 1 lime. Stir frequently for five minutes.
  • Make sure all of the chicken pieces have a light sear on all sides, and then add in your chicken broth, beans, corn, salt, pepper, cumin, oregano, and chili flakes. Bring to a boil.
  • Let it boil for about 3 minutes and then turn the heat down to a simmer. This is usually closer to the low option on your burner. You want there to be a slight bubble every now and then during the cooking process.
  • Simmer for 45 minutes and then turn off the heat. Add in your cream cheese and stir well. Then add in your heavy cream and stir.
  • Add to a bowl, squeeze a little lime juice, add some avocado slices, and crushed tortilla chips. Enjoy!

Notes

I like to cook my chicken breast right into the chili to add more flavor. I first cut it cubes, then I season it with 1.5 tsp of Adobo. Then I throw the chicken into the pan after the onions and garlic already started to brown. I cook the chicken for about 5 minutes stiring frequently. This cooks the chicken on all sides. The chicken will finish cooking during the long simmer stage of the chili. 
If you want to use rotisserie or leftover chicken , that will be delicious as well. No need to use the adobo on the chicken as it will be too much for cooked chicken, however, if you have this spice I recommend adding at least 1/4 or 1/2 tsp to your chili to kick up the flavor while it is cooking.