White Chicken Chili

A creamy, hearty stovetop chili made with tender chicken, white beans, green chiles, and a gently spiced cream cheese broth.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1.5 pounds chicken breasts, boneless, skinless
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 4 cups chicken broth
• 2 15-ounce cans white beans
• 1 4-ounce can diced green chiles
• 4 ounces cream cheese
• 1 teaspoon kosher salt
• 1 medium lime

Cooking instructions

1. Cut the chicken into 1-inch pieces. Drain and rinse the beans. Dice the onion, mince the garlic, and cut the cream cheese into small cubes. (about 10 min)
2. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, and oregano; cook for 30 seconds. (about 6 min) — Medium heat
3. Add the chicken, broth, beans, green chiles, and salt. Bring to a gentle boil, then reduce the heat and simmer uncovered until the chicken reaches 165°F in the thickest pieces, about 15 minutes. (about 15 min) — Simmer
4. Reduce the heat to low. Stir in the cream cheese until completely melted and the chili is creamy, about 3 minutes. Do not boil after adding the cream cheese. (about 3 min) — Low heat
5. Squeeze in the juice of half the lime. Taste and adjust the salt, then serve hot with the remaining lime cut into wedges. (about 1 min)