This is an A+ chili! I know because I presented it for a class cooking project and I got an A+. Since then I’ve added a few twists to this recipe to make it even better!
This Creamy White Chicken Chili is definitely something special. It’s creamy and delicious and could even be eaten as a dip if you wanted!
I love how easy it is to throw this recipe together. You can throw everything in and let it sit in the crockpot all day or prep it 30 minutes before dinner and let it simmer while everyone gathers for dinner time! So plan ahead or last minute… This is a great option for dinner!
And the best thing is that everyone loves this Chili! I was a little concerned my kids wouldn’t like it. But Lanae downed her first bowl and asked for seconds! It fit right in with her favorite taco soup.
- 4 cans white beans
- 1 onion chopped
- 1 tbsp garlic
- 8 oz. green chillies
- 2 tsp ground cumin
- 1 tsp oregano
- 2 tsp chili powder
- ½ tsp. salt
- 2 cups shredded chicken
- 2 chicken boullion
- 4 cups water
- 4 oz cream cheese
- 1 cup corn
- Add everything to a pot or crockpot starting with the onions garlic and chilies with just a little bit of olive oil. After they've cooked for a minute or two add the cumin, oregano, chili powder, salt, beans and chicken.
- Add bouillon and water and let it heat through, then add the cream cheese in small spoonfuls. It will melt and as you stir the soup will get creamy! Add corn and season with salt and pepper as needed.
- Serve with chips, cheese and sour cream for more creamy goodness!
This is a great dish to kick up the heat a bit in the Winter and would be perfect for a crowd!
Check out some more of our favorite Mexican inspired dishes…
