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Creamy White Chicken Chili: Easy Budget Family Dinner

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This creamy white chicken chili is a quick, budget-friendly dinner that comes together in about 30 minutes using simple pantry staples like rotisserie chicken, cream cheese, and canned beans. It’s a comforting, family-friendly meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 4 oz cream cheese, softened and cut into cubes
  • ½ cup sour cream or plain Greek yogurt
  • 1 cup frozen corn kernels
  • 3 cups cooked, shredded chicken (about 1 large rotisserie chicken or 2 large chicken breasts)
  • Optional: 1 cup leftover chicken juices or drippings
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, until translucent and fragrant. Add the minced garlic and jalapeño (if using) and cook for another 30 seconds.
  2. Stir in the cumin, oregano, smoked paprika, salt, and pepper. Cook for about 30 seconds, stirring constantly, until fragrant.
  3. Pour in the chicken broth, then add the drained cannellini beans and diced green chiles. Stir everything together. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for 10 minutes.
  4. Use an immersion blender to give the chili a few quick pulses, breaking up about half the beans to thicken the broth. Alternatively, scoop out about 1 cup of the beans and broth, mash them with a fork or potato masher, then stir back in.
  5. Drop in the cubed cream cheese and stir until completely melted and smooth. Then stir in the sour cream or Greek yogurt. The chili will turn a pale golden color and become velvety.
  6. Stir in the shredded chicken and frozen corn. Let everything simmer together for 5-7 minutes, until the chicken is heated through and the corn is tender. If the chili seems too thick, add a splash more broth or water.
  7. Taste and adjust seasoning as needed. Add more salt, a squeeze of lime juice, or a pinch more cumin if desired.
  8. Ladle the chili into bowls and top with your favorite garnishes: cilantro, shredded cheese, diced avocado, tortilla chips, and a lime wedge.

Notes

Use room temperature cream cheese to avoid lumps. Don’t skip the bean-blending step for extra creaminess. Avoid boiling after adding dairy to prevent separation. This chili tastes even better the next day. For a vegetarian version, skip the chicken and use vegetable broth.

Nutrition

Keywords: creamy white chicken chili, easy chili recipe, budget dinner, family dinner, rotisserie chicken chili, quick chili, white bean chili

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