Print

Creamy White Chicken Chili with Crispy Tortilla Strips

creamy white chicken chili - featured image
Print Recipe

This creamy white chicken chili is thick, tender, and rich with green chiles, topped with baked tortilla strips for crunch. It’s a comforting, weeknight-friendly meal that comes together in about 45 minutes.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 cans (4 ounces each) diced green chiles, undrained
  • 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cut into cubes
  • 1/2 cup heavy cream
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped, plus more for garnish
  • 6 small (6-inch) corn tortillas
  • 2 tablespoons olive oil (for tortilla strips)
  • 1/2 teaspoon salt (for tortilla strips)
  • 1/2 teaspoon chili powder (optional, for tortilla strips)

Instructions

  1. Preheat oven to 375°F. Stack corn tortillas and cut into thin strips, about 1/4 inch wide. Spread on a baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with 1/2 teaspoon salt and optional chili powder. Toss to coat and spread in a single layer. Bake for 10 minutes, flip, and bake another 5 minutes until golden and crispy. Set aside.
  2. Place chicken in a medium pot and cover with water or chicken broth by about 1 inch. Bring to a gentle boil, then reduce to a simmer. Cook for 12-15 minutes until internal temperature reaches 165°F. Remove chicken, let cool slightly, and shred with two forks. Set aside.
  3. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add green chiles (with liquid), drained white beans, cumin, oregano, chili powder, salt, and pepper. Stir and cook for 1 minute to toast spices. Pour in chicken broth and stir. Bring to a simmer, then reduce heat to medium-low.
  5. Add shredded chicken and cubed cream cheese to the pot. Stir until cream cheese is completely melted, about 3-4 minutes. Pour in heavy cream and stir. Let chili simmer gently for 5-7 minutes, stirring occasionally. Do not let it boil hard.
  6. Remove pot from heat. Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning. Ladle into bowls and top with crispy tortilla strips and extra cilantro. Serve immediately.

Notes

Don’t rush the cream cheese—let it come to room temperature for smooth melting. Keep heat low after adding dairy to prevent separation. For extra thickness, mash some beans against the pot. Tortilla strips can be stored separately in an airtight container for up to 3 days.

Nutrition

Keywords: white chicken chili, creamy chili, tortilla strips, easy chili, weeknight dinner, comfort food

Find it online: https://forkifyfun.com/creamy-white-chicken-chili-with-crispy-tortilla-strips/