Creamy White Chicken Chili


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.

Creamy White Chicken Chili
Serves: 2 quarts
  • 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
  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.




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