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Cozy Creamy White Chicken Chili Skillet (25 Minutes)

Velvety, rich, and comforting 25-minute white chicken chili made in one skillet with tender shredded chicken, white cannellini beans, sweet corn, fire-roasted green chiles, and melted cream cheese. A foolproof weeknight family dinner!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 bowls
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups cooked shredded chicken breast or shredded rotisserie chicken
  • 2 cans (15 oz) white cannellini beans rinsed and drained, divided
  • 1 can (4 oz) fire-roasted diced green chiles undrained
  • 1 cup sweet corn kernels
  • 2.5 cups chicken bone broth low-sodium Halal
  • 4 oz cream cheese cubed, room temperature
  • 1 cup shredded Monterey Jack cheese freshly grated
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1.5 tbsp olive oil or butter
  • 1.5 tsp ground cumin
  • 1 tsp chili powder mild
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika & coriander
  • 1/2 tsp salt and black pepper to taste
  • 1 tbsp lime juice & fresh cilantro for finishing

Method
 

  1. Sauté Aromatics & Bloom Spices: Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced yellow onion and cook for 4 to 5 minutes until soft and translucent. Add minced garlic, ground cumin, chili powder, oregano, smoked paprika, coriander, salt, and black pepper. Stir continuously for 60 seconds until richly fragrant.
  2. Mash One Cup of Beans (Secret Thickener): Take 1 cup of the rinsed cannellini beans, place in a small bowl, and mash thoroughly with a fork until smooth. Leave the remaining beans whole. This creates a luxurious naturally thick broth without needing flour or cornstarch.
  3. Simmer Chicken & Broth: Pour the chicken bone broth into the skillet. Stir in both the mashed beans and whole beans, the shredded cooked chicken, sweet corn, and undrained fire-roasted green chiles. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 10 minutes to allow the flavors to marry.
  4. Melt Cream Cheese & Monterey Jack: Reduce heat to low. Add the cubed cream cheese and shredded Monterey Jack cheese to the chili. Stir gently with a wooden spoon for 3 to 4 minutes until the cheeses are completely melted, silky, and incorporated into a velvety white sauce.
  5. Finish with Fresh Lime & Serve: Remove from heat. Stir in 1 tablespoon of freshly squeezed lime juice and chopped fresh cilantro. Taste and adjust seasoning if desired. Ladle hot into warm bowls and garnish generously with sliced jalapeños, diced avocado, sour cream, and crispy tortilla chips.

Nutrition

Calories: 385kcalCarbohydrates: 28gProtein: 34gFat: 16gSaturated Fat: 8gCholesterol: 85mgSodium: 540mgPotassium: 620mgFiber: 6gSugar: 4gVitamin A: 890IUVitamin C: 18mgCalcium: 220mgIron: 2.8mg

Notes

• Chef's Secret Thickening Trick: Mashing 1 cup of the white beans before adding them to the skillet releases natural starches that create an ultra-rich, thick chili broth without adding any flour, cornstarch, or heavy roux!
• Pre-Cooked Chicken Shortcut: Use leftover shredded baked chicken breast or a store-bought rotisserie chicken to cut cooking time down to just 15 active minutes on the stovetop.
• Cream Cheese Melting Tip: Cut your cream cheese into small 1/2-inch cubes and make sure it is at room temperature. Lower the burner flame before adding it so the dairy melts smoothly into a velvety emulsion without curdling.

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