White Chicken Chili

Organic Granola → 

Raw Honey → 

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White Chicken Chili

A creamy, cozy chili made with tender shredded chicken, white beans, and green chiles — comforting without being heavy.

Prep time: 10 minutes

Cook time: 35 minutes

Servings: 6

Ingredients

• 2 tbsp olive oil

• 1 medium onion, diced

• 4 garlic cloves, minced

• 2 tsp ground cumin

• 1 tsp dried oregano

• ½ tsp chili powder

• ¼ tsp cayenne pepper

• 2 cans (4 oz each) diced green chiles

• 4 cups chicken broth

• 3 cups cooked shredded chicken

• 2 cans (15 oz each) white beans, drained and rinsed

• 4 oz cream cheese, softened

• ½ cup heavy cream

• 1 cup shredded Monterey Jack cheese

• 1 tsp salt

• ¼ tsp black pepper

• 1 lime, juiced

• ¼ cup fresh cilantro, chopped, for topping

Instructions

Sauté the aromatics

Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 4-5 minutes. Add the garlic and cook 30 seconds more.

Bloom the spices

Stir in the cumin, oregano, chili powder, and cayenne. Cook 1 minute, stirring constantly, until fragrant.

Add the base

Stir in the green chiles and chicken broth. Bring to a gentle simmer.

Add chicken and beans

Add the shredded chicken and beans. Simmer uncovered, stirring occasionally, for 15 minutes to let the flavors meld.

Make it creamy

Whisk in the cream cheese until melted and smooth, then stir in the heavy cream and Monterey Jack. Simmer gently until the cheese has fully melted and the chili has thickened slightly.

Season and finish

Season with salt and pepper, then stir in the lime juice. Taste and adjust seasoning as needed.

Serve

Ladle into bowls and top with cilantro. Serve hot with tortilla chips or crusty bread.

Notes

Rotisserie chicken makes this a quick weeknight meal. For extra heat, add a diced jalapeño with the onion or top with sliced jalapeños. Leftovers keep well in the fridge for up to 4 days and also freeze nicely — just add the dairy fresh when reheating for the best texture.