White chicken Chili

Destiny Evans, On trend

This White Chicken Chili Recipe is loaded with:
chunky chicken

lots of spices

white beans

fresh cilantro

green chiles

creamy cream cheese

…and lots more!


▢ 2 onions diced

▢ 1 tablespoon minced garlic

▢ 2 tablespoons lime juice

▢ 1 tablespoon olive oil

▢ 2 pounds COOKED chicken cubed (or 2 lbs cooked shredded rotisserie chicken)

▢ 32 ounces low sodium chicken broth

▢ 4 cans great northern white beans 15.5 ounce cans, fully drained and rinsed

▢ 3 cans diced green chiles 4 ounce cans, drained

▢ 2 teaspoons salt

▢ 1 teaspoon pepper

▢ 2 teaspoons ground cumin

▢ 2 teaspoons dried oregano

▢ 1/2 teaspoon cayenne pepper

▢ 1 teaspoon chili powder

▢ 1/2 cup fresh cilantro chopped

▢ 8 ounces low fat cream cheese cubed

▢ 1 cup heavy cream 


In a 6 qt dutch oven or stock pot, saute the onions and garlic in the olive oil and lime juice over medium high heat. Cook until the onions are fragrant and translucent.

Add in the cooked chicken, chicken broth, beans, chiles, and seasoning. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for 30-45 minutes, or until it’s the thickness you desire. Stir occasionally. I let mine simmer for a full hour to let all the flavors blend fully and to get a nice thickness. It would have been ready to go after 30 minutes, so just do what you like best! *** (See below for Slow Cooker Instructions)

Turn off the heat and stir in the cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Stir in the heavy cream.

Top with as many or as few optional toppings as you desire. I used them all! The more the merrier.