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A hearty bowl of creamy white chicken chili, garnished with fresh cilantro, jalapeños, and a lime wedge.

Dump and Go Creamy White Chicken Chili

This dump-and-go creamy white chicken chili is the ultimate weeknight comfort food. Tender shredded chicken, hearty white beans, and smoky green chiles are simmered in a rich, velvety broth made luxuriously creamy with cream cheese. It's a minimal-effort meal that tastes like it simmered for hours.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1.5 lbs Boneless, Skinless Chicken Thighs
  • 4 cups Low-Sodium Chicken Broth
  • 1 tbsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Chili Powder
  • 1/2 tsp Smoked Paprika
  • Salt and Black Pepper, to taste
  • Fresh Cilantro, chopped, for garnish
  • Sour cream or Greek yogurt, for topping optional
  • Diced avocado, for topping optional
  • Sliced jalapeños, for topping optional
  • Shredded Monterey Jack cheese, for topping optional
  • Tortilla chips, for serving optional
  • Lime wedges, for serving optional

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Two forks (for shredding chicken)

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes.
  2. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
  3. Sprinkle the cumin, oregano, chili powder, and smoked paprika into the pot. Stir constantly for about 30-45 seconds to bloom the spices.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the rinsed beans, undrained green chiles, and a generous pinch of salt and pepper. Stir to combine.
  5. Nestle the chicken thighs into the liquid, ensuring they are mostly submerged. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
  6. Carefully remove the cooked chicken thighs to a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir.
  7. Add the softened, cubed cream cheese to the chili. Let it sit for a minute, then stir continuously until the cream cheese is completely melted and the broth is velvety.
  8. Let the chili simmer on low for another 5-10 minutes for the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve hot, garnished with fresh cilantro and your favorite toppings like sour cream, avocado, or shredded cheese.

Notes

Variations & Tips:
- Chicken: Boneless, skinless chicken breasts can be used, but be careful not to overcook. You can also use leftover shredded rotisserie chicken; add it in the last 10 minutes of simmering.
- Beans: Cannellini or pinto beans are great substitutes for Great Northern beans.
- For More Heat: Add a finely diced jalapeño with the onion or a pinch of cayenne pepper with the other spices.
- Level Up: For a deeper smoky flavor, fire-roast 2 poblano peppers and 1 jalapeño instead of using canned chiles. Add a can of drained sweet corn during the last 15 minutes of simmering. Squeeze the juice of half a lime into the finished chili to brighten the flavors.
- Common Pitfalls: Add the cream cheese at the end over low heat to prevent curdling. Always rinse canned beans for a cleaner flavor. Don't be afraid to season generously at the end, as the ingredients absorb a lot of salt.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.