Creamy White Chili with Cream Cheese

 

Creamy White Chili with Cream Cheese

Ingredients (Serves 4-6)

1 lb (450g) hen breast or thighs, diced

1 tbsp olive oil

1 medium onion, diced

2–3 garlic cloves, minced

1–2 jalapeños, diced (elective)

1 tsp floor cumin

1 tsp chili powder

½ tsp smoked paprika

1 tsp dried oregano

2 cups fowl broth

2 cans (15 ozeach) white beans (cannellini or outstanding northern), drained and rinsed

1 can (4 oz) diced inexperienced chilies

four ozcream cheese, softened

½ cup bitter cream or Greek yogurt (non-obligatory)

Salt and pepper to flavor

Fresh cilantro or inexperienced onions, chopped, for garnish

Shredded cheddar or Monterey Jack cheese (non-compulsory)

Instructions

1. Cook the chicken

 Add diced bird and cook dinner until gently browned but now not completely cooked. Remove and set apart.

2. Sauté aromatics

In the identical pot, sauté onions until soft, approximately 3–4 mins. Add garlic and jalapeños and cook dinner any other minute.

3. Add spices

Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 30 seconds to launch the aromas.

4. Add drinks and simmer

Pour in fowl broth, scraping up any browned bits. Add white beans, green chilies, and chook. Bring to a simmer and cook 15–20 minutes till bird is fully cooked and flavors combine.

 5. Make it creamy

Reduce warmness to low. Add cream cheese in chunks, stirring till melted. Taste and adjust salt and pepper.

6. Serve

Ladle chili into bowls. Top with shredded cheese, chopped cilantro, or inexperienced onions. Serve with lime wedges, tortilla chips, or heat bread if preferred.

Tips & Variations

Roast fowl beforehand for a deeper taste.

Add corn or zucchini for greater greens.

Increase warmth with cayenne or extra jalapeños.

Slow-cooker option: combine all elements except cream cheese in a gradual cooker. Cook on low four–6 hours. Stir in cream cheese at the cease.

This chili is creamy, comforting, and packed with flavor, perfect for a cozy dinner.