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Cozy One-Pot White Chicken Chili with Cream Cheese

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A creamy, tangy white chicken chili made in one pot with cream cheese, white beans, and tender chicken thighs. Perfect for cozy nights when you need a quick, comforting meal that feels like a hug in a bowl.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1.5 pounds boneless, skinless chicken thighs
  • 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
  • 2 cans (4 oz each) diced green chiles (mild or medium)
  • 4 cups low-sodium chicken broth
  • 8 oz full-fat cream cheese, softened and cut into cubes
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon smoked paprika
  • 1.5 teaspoons salt, plus more to taste
  • ½ teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Jalapeño slices, fresh or pickled (for garnish)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, and cut the cream cheese into cubes. Rinse and drain the white beans. Pat the chicken thighs dry and season lightly with salt and pepper.
  2. Sauté the aromatics: Heat olive oil in a Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Brown the chicken: Push the onions and garlic to the sides of the pot. Add the chicken thighs in a single layer and cook for 3-4 minutes per side until golden brown. Remove the chicken to a plate and set aside.
  4. Build the chili base: Add the green chiles, cumin, oregano, smoked paprika, salt, and black pepper to the pot. Stir constantly for about 1 minute until the spices are toasted.
  5. Add the broth and beans: Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Add the drained white beans. Scoop out 1 cup of the bean-broth mixture and blend it with an immersion blender until smooth, then stir it back into the pot (or mash with a fork).
  6. Simmer the chili: Return the chicken thighs to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken is cooked through and tender.
  7. Shred the chicken: Remove the chicken thighs from the pot and shred with two forks. Return the shredded chicken to the pot.
  8. Add the cream cheese: Reduce heat to low and add the cubed cream cheese. Stir gently until completely melted and incorporated, about 3-5 minutes.
  9. Taste and adjust: Adjust seasoning with more salt, cumin, or a squeeze of lime. If too thick, add a splash of broth. If too thin, simmer uncovered for a few minutes.
  10. Serve and garnish: Ladle into bowls and top with cilantro, lime juice, shredded cheese, and jalapeño slices. Serve with tortilla chips or crusty bread.

Notes

Don’t rush the cream cheese—add it over low heat to prevent graininess. Use full-fat cream cheese for best results. Toasting the spices before adding liquid enhances flavor. The chili thickens as it sits and tastes even better the next day. For a thicker chili, mash an extra cup of beans. Freezes well for up to 3 months.

Nutrition

Keywords: white chicken chili, cream cheese chili, one-pot chili, easy chili recipe, cozy chili, chicken chili, white bean chili

Find it online: https://cookluma.com/cozy-one-pot-white-chicken-chili-with-cream-cheese/