Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Creamy White Chicken Chili: The Cozy Bowl You Need!

So, do you ever just wanna wrap yourself in a blanket and eat something that feels like a hug in a bowl? That’s me, like, every other day! Seriously, I could swim in this creamy white chicken chili!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, let’s talk ingredients. You’re gonna need to hit the grocery store, but don’t worry, it’s not a huge list!

– First up, grab 2 tablespoons of butter (gotta love that buttery goodness).
– A large sweet onion—like the biggest one you can find. (We’re not crying over here, right?)
– A few cloves of garlic. I usually go for 3 or 4—because garlic is LIFE, am I right?
– Don’t forget the cilantro! Just get a ¼ cup chopped. (Oh, and if you hate cilantro, I feel you, just skip it.)
– Ground cumin—1 tablespoon. This stuff makes everything taste like magic.
– Dried oregano, 1 teaspoon.
– Now for the star, 1 ½ pounds of boneless chicken breast. Seriously, you can’t have chili without chicken!
– Then, we’ve got 30 ounces of canned cannellini beans. Drain ‘em, please!
– 7 ounces of chopped green chiles. You can go mild or hot—totally your call!
– A cup of frozen corn. Yep, frozen. Don’t judge, it’s quick and easy!
– 4 cups of chicken broth. This is where the flavor comes from.
– Last but definitely not least, 8 ounces of cream cheese. Cut it into cubes because we want it to melt perfectly throughout.

And if you’re feeling fancy, possible garnishes include more cilantro, scallions, tortilla chips (YES), lime wedges, shredded pepper jack cheese, or avocado. Like, pile it on!

Okay, so here’s why I make this ALL the time. Picture this: I had friends over for game night, and I was all “I’ll whip up this chili!” I was nervous, like, what if it flops? But then, when they took that first bite…OMG. The faces were like, “What is this?!” and I was like, “Just a little something I threw together.” 😂 It’s comforting, it’s delicious, and it’s always a hit! Now we can’t have a game night without it.

Alright, here’s the one trick that changes everything: don’t rush the cream cheese melting. When you add that creamy goodness, just let it hang out for a bit before stirring. It melts into the chili and makes everything so, so velvety. Trust me on this one!

Now, don’t mess this up! Here’s my top tips to save you from my mistakes:

– Chop the onion and garlic ahead of time. Seriously, do it. You don’t wanna be crying while your pan’s waiting.
– Check the chicken’s doneness. If you’re unsure, cut into it. No one wants raw chicken—yikes!
– Don’t skip the garnishes! They add that extra flair! (And flavor, duh.)
– Taste as you go! You might wanna adjust spices. Feel free to throw in some more cumin if you’re feeling wild.

Okay, how to keep ‘em from disappearing (or, how to store them):

If you’ve got leftovers (which you probably won’t, but just in case), let it cool down and pop it in an airtight container. It’ll be good in the fridge for about 4-5 days—if you can resist. You can also freeze it! Just thaw it and reheat. Easy-peasy!

If you liked this, you’ll probably like these too:

– Classic Beef Chili—super hearty with that rich beefy flavor!
– Chicken Tortilla Soup—spicy and zesty, it’s another cozy fave!
– Creamy Tomato Basil Soup—perfect with grilled cheese on the side. Yum!

So, what’s your go-to cozy meal? I’d love to hear about it! Let’s swap recipes! 🥣✨

Creamy White Chicken Chili Recipe

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Creamy White Chicken Chili is the perfect comfort food that combines tender chicken, creamy textures, and zesty flavors. Whether you’re using the stovetop, slow cooker, or Instant Pot, this recipe offers a hearty meal that’s both filling and satisfying. With simple ingredients and easy-to-follow steps, you’ll have a delicious bowl of chili ready in no time. Don’t forget to garnish with fresh cilantro or avocado for an extra touch!

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 8
Category: Main Course
Method: Stovetop/Slow Cooker/Instant Pot
Cuisine: American

Ingredients

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2 tablespoons butter
1 large sweet onion, chopped
3–4 cloves garlic, minced
¼ cup chopped cilantro
1 tablespoon ground cumin
1 teaspoon dried oregano
1 ½ pounds boneless chicken breast
30 ounces canned cannellini beans, drained
7 ounces chopped green chiles (mild or hot)
1 cup frozen corn
4 cups chicken broth
8 ounces cream cheese, cubed

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Instructions

In a large pot or slow cooker, melt butter over medium heat. Add onion and garlic; sauté until softened.
Stir in cumin and oregano until fragrant.
Add chicken breast, cannellini beans, green chiles, corn, and chicken broth. Bring to a boil.
Reduce heat to low; cover and simmer for 25 minutes (or cook on low in the slow cooker for 6 hours).
Remove chicken; shred and return to pot along with cream cheese. Stir until melted and combined.
Serve warm with optional garnishes like cilantro, lime wedges, or tortilla chips.