This creamy and flavorful White Chili III recipe is the ultimate comfort food for chilly nights. Made with tender chicken, white beans, and a blend of spices, this chili is packed with savory flavors. The addition of cream cheese gives it a rich and creamy texture that is sure to satisfy your taste buds. Perfectly seasoned and easy to make, this chili is a crowd-pleaser and a great option for weeknight dinners or gatherings with friends and family.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeno pepper, seeds and ribs removed, finely chopped
- 1 pound boneless, skinless chicken breasts, cut into small chunks
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 2 (15.5-ounce) cans white beans, rinsed and drained
- 4 cups chicken broth
- 8 ounces cream cheese, softened and cubed
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Directions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the onion, garlic, and jalapeno pepper. Cook until the onion is translucent and the vegetables are fragrant, about 5 minutes.
- Add the chicken chunks and cook until lightly browned, about 5 minutes.
- Stir in the cumin, oregano, coriander, cayenne pepper, salt, and pepper. Cook for an additional 2 minutes to toast the spices.
- Add the white beans and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Using a slotted spoon, remove about 1 cup of the mixture from the pot and transfer it to a blender or food processor. Puree until smooth.
- Return the pureed mixture back to the pot and stir well to combine.
- Add the cream cheese, sour cream, cilantro, and lime juice to the pot. Stir until the cream cheese is melted and the chili is creamy.
- Taste and adjust the seasoning if needed.
- Serve the white chili hot, garnished with additional cilantro and a squeeze of lime juice.
