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30-Minute White Chicken Chili

A quick, creamy white chicken chili — tender chicken, white beans, and green chiles simmered in one pot and finished with cream cheese, in 30 minutes. About 36g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb boneless, skinless chicken breasts cut into 3/4-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt divided (1/2 + 1/2)
  • 1/2 teaspoon black pepper
  • 2 4 oz cans diced green chiles undrained
  • 2 15 oz cans white beans cannellini or Great Northern, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 4 oz cream cheese 1/2 block, cut into cubes and softened at room temperature
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons fresh lime juice about 1 lime
  • 1/4 cup chopped fresh cilantro plus more for serving
  • Optional toppings extra Monterey Jack, sour cream, diced avocado, crushed tortilla chips, sliced jalapeño

Equipment

  • Large deep skillet with lid (12-inch) or a Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer, season with 1/2 teaspoon salt and the pepper, and cook, turning once, until lightly golden on the outside and cooked through — 165°F internally — about 5–6 minutes. Small pieces finish fast; don't crowd the pan or they'll steam.
  2. Stir in the onion and cook until softened, about 3 minutes. Add the garlic, cumin, oregano, and chili powder; cook 1 minute, stirring, until very fragrant.
  3. Pour in the green chiles with their juices, the drained beans, and the chicken broth, scraping up any browned bits from the bottom. Stir in the remaining 1/2 teaspoon salt. Bring to a lively simmer.
  4. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the flavors meld and the broth thickens slightly, about 10 minutes. Mash a spoonful of beans against the side of the pot to thicken it a touch more if you like.
  5. Reduce the heat to low and stir in the softened cream cheese cubes until completely melted and the chili turns creamy-white, about 2 minutes. Sprinkle in the Monterey Jack and stir until melted. Do not boil after the cheese goes in — low heat keeps it smooth, not grainy.
  6. Remove from the heat and stir in the lime juice and cilantro. Ladle into bowls and top with extra cheese, sour cream, avocado, tortilla chips, or jalapeño.

Notes

Food safety: Chicken to 165°F. Cream cheese must be room temperature so it melts smoothly; keep heat low after adding dairy — never boil once the cream cheese and Jack are in. Leftovers 4 days refrigerated; freeze up to 3 months before adding dairy. Protein ~36g/serving estimated from USDA FoodData Central; not lab-tested.