White Chicken Chili

A cold and frosty afternoon called for a warm and creamy bowl of White Chicken Chili so that’s what I made for dinner.

White Chicken Chili

This is a lighter version of traditional chili yet it is still comforting and creamy on cold winter night.


  • 2 onions diced
  • 2 cloves garlic minced
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 2 lbs roasted chicken shredded
  • 32 oz chicken broth
  • 3 cans northern white beans, drained and rinsed
  • 3 cans diced green chiles
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp ground cumin
  • 2 tsp oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp chili powder
  • 1/2 cup fresh cilantro chopped
  • 8 oz cream cheese
  • 1 cup heavy cream


  • Preheat the oven to 350°
    Place rinsed and patted dry chicken breasts to a foiled lined cookie sheet. Drizzle each piece of chicken with enough of olive oil to coat the entire breast. Salt and pepper each piece of chicken. Place chicken in the oven for 40 minutes. Once finished let rest and cool slightly. Then with 2 forks shred all 4 pieces of chicken.
  • In a large stock pot/ heat olive oil on medium high heat and add onions and garlic to sauté. cook until translucent. Add the lime juice and cook for another 2 minutes stirring and turning down the heat to medium.
  • Add cooked chicken, chicken broth, beans, chilies and seasoning. Bring to a boil, stirring often, and then reduce and simmer. Add cream cheese and heavy cream then add cilantro.
    Happy Eating!!


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