How to Make Creamy White Chicken Chili in 30 Minutes

Are you ready to warm your heart and fill your belly with a deliciously creamy dish? I’m excited to share my Creamy White Chicken Chili recipe with you! This delightful meal is perfect for those busy weeknights when you need something comforting yet quick. In just 30 minutes, you can whip up this flavorful chili that’s sure to become a family favorite. Plus, it’s a fantastic option for quick family dinners, especially when paired with some easy pasta recipes on the side!

Why You’ll Love This Recipe

• Quick and easy to prepare in just 30 minutes.
• Rich and creamy texture that’s incredibly satisfying.
• Perfect for chilly evenings or when you need a comforting meal.
• Versatile toppings to customize each bowl to your liking.
• Great for meal prep and leftovers!

Ingredients

To make this Soup White Chicken Chili, you’ll need the following ingredients:

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 chicken breasts (cut into small bite-size pieces)
• 3 cloves garlic (minced)
• 2 cups chicken broth
• 2 (14 ounce) cans white beans (drained)
• 2 (4 ounce) cans mild green chilies (with juices)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 4 ounces cream cheese (1/2 block of Philly) (softened)
• Salt & pepper (to taste)
• Lime juice, avocado, cilantro, Mexican cheese blend, tortilla strips, etc.

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into the steps to create this Simple White Chicken Chili:

1. Add the olive oil to a large pot over medium heat, and sauté the onion for 5-7 minutes (I like to let it brown a little for extra flavor).
2. Add the chicken pieces and cook for a few minutes until they’re no longer pink on the outside.
3. Stir in the garlic and cook for about 30 seconds.
4. Add the remaining ingredients except for the cream cheese and salt & pepper. Increase the heat and bring the chili to a boil. Reduce the heat so it’s simmering, and cook for 10 minutes.
5. Cut the cream cheese into cubes, then microwave it for 30 seconds to help soften it up. Stir it in, and continue cooking for another 5 minutes or so until the cream cheese has nicely incorporated into the sauce and it’s warmed through.
6. Season chili with salt & pepper as needed. Serve it up and top as desired.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your chili turns out perfectly:

• For a spicier kick, consider adding some diced jalapeños or a dash of hot sauce.
• If you prefer a thicker chili, let it simmer a bit longer to reduce the liquid.
• Feel free to substitute the chicken with Chicken Chili With Canned Chicken for a quicker option!
• Experiment with different toppings like sour cream, shredded cheese, or fresh herbs to elevate the flavors.

How to Serve

This White Chicken Chili Soup Crockpot is best served hot, and I love to garnish it with:

• Fresh lime juice
• Avocado slices
• Chopped cilantro
• A sprinkle of Mexican cheese blend
• Tortilla strips for that perfect crunch!

Pair it with some crusty bread or a side salad for a complete meal. It’s a fantastic option for weeknight dinner ideas that will leave everyone satisfied!

Make Ahead and Storage

This chili is perfect for meal prep! You can make it ahead of time and store it in the refrigerator for up to 3 days. Just reheat it on the stove or in the microwave when you’re ready to enjoy. If you want to keep it longer, consider freezing it in an airtight container for up to 3 months. Just thaw it overnight in the fridge before reheating.

So, what are you waiting for? Grab your ingredients and let’s get cooking! This Simple Chicken Chili is not only a breeze to make but also a delightful dish that will warm your soul. And if you’re looking for more delicious recipes, check out my Cabbage Soup Diet or try out my Healthy Chicken and Broccoli Chinese Takeout for more tasty options!