Creamy White Chicken Chili

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This deliciously comforting soup, flecked with green chiles and cumin, is equal parts luxurious and exotic. You can use 3 cups shredded cooked turkey or chicken in place of cooking the chicken thighs.

4.0 from 1 reviews
Creamy White Chicken Chili
Serves: 2 quarts
 
Ingredients
  • 2 tablespoons canola oil
  • 1¼ pounds boneless skinless chicken thighs, cut into ½-inch pieces
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1½ cups chopped red onion
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 (15.5-ounce) cans great Northern beans, rinsed and drained
  • 2 cups chicken broth
  • 2 (4-ounce) cans diced spicy green chiles
  • 1 teaspoon ground cumin
  • 1 (8-ounce) package cream cheese, cubed and softened
  • 2¼ teaspoons minced fresh oregano
  • Garnish: fresh oregano leaves
Instructions
  1. In a medium Dutch oven, heat oil over medium-high heat. Sprinkle chicken with ¾ teaspoon salt and pepper. Add chicken, onion, and garlic to pot; cook, stirring frequently, until outside of chicken is no longer pink, about 4 minutes. Sprinkle flour over chicken mixture; cook for 1 minute, stirring constantly. Stir in beans, broth, chiles, cumin, and remaining ¾ teaspoon salt; bring to a boil. Reduce heat to mediumlow; simmer, stirring occasionally, until chicken is cooked through and onion is tender, about 20 minutes.
  2. Remove from heat. Add cream cheese and oregano; stir until smooth. Garnish with oregano, if desired. Serve immediately.

 

2 COMMENTS

  1. Have made white chicken chili in crockpot many times. Loaned crockpot out, so used my caste iron dutch oven. Was very easy, smells good, still cooking. Thanks for the recipe. I added cilantro and corn because Of like my chili that way.

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