Who Needs Beef? Our Creamy White Chicken Chili Recipe Is Super Satisfying
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 ribs celery, diced
  • 3 garlic cloves, minced
  • 1 (15-ounce) can white kidney beans, drained and rinsed
  • 2 ½ cups cooked, shredded chicken breast
  • 2 (4-ounce) cans diced green chilies
  • 1 cup frozen corn
  • 4 cups chicken stock
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon smoked paprika
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ cup cream cheese
  • 2 tablespoons lime juice
  • ½ avocado, diced
  • ½ cup tortilla strips
  • ¼ cup cilantro leaves
Directions
  1. Heat the olive oil in a large soup pot.
  2. Saute the onion, celery, and garlic until soft.
  3. Add the kidney beans, chicken, green chilies, and corn.
  4. Pour in the chicken stock.
  5. Stir in the chili powder, cumin, oregano, paprika, salt, and pepper. Bring to a boil, then simmer for 10 minutes.
  6. Stir in the cream cheese and simmer gently until warmed through.
  7. Stir in the lime juice.
  8. Ladle the chili into bowls. Top with avocado, tortilla strips, and cilantro before serving.