We love chili! And we love quick and easy recipes, that require minimal clean-up. This White Chicken Chili fits the bill. It tastes so good and is kid approved.

As you’ll see, I’m pretty no-nonsense when it comes to recipes. There’s nothing I hate more than to find a picture of yummy looking meal and then have to scroll through 43 years worth of writing and a million photos to find the actual recipe. So I’ll get right to it … my version of a White Chicken Chili.  

Here’s what you need:

Chicken Breasts

Oregano

Cayenne

Salt and Pepper

Cumin

2 cups Chicken Broth (1.5 if you want it less “soupy”)

4 tbsp Butter

2 Bell Peppers (more if you really like them)

1 Red Onion

1 can of Diced Tomatoes and Chiles

Minced Garlic

8 oz Cream Cheese

1.5 cups Heavy Whipping Cream

Sliced Jalapeno

Tortilla Chips

Cheddar Cheese (or cheese of your choice)

Sour Cream

In a large pot, add a little EVOO and heat that. Add your chicken in, season with salt and pepper, oregano, cayenne, and cumin. Sear chicken on both sides.

Add chicken broth, cover, and cook for about 15-20 minutes.

In a separate pan, melt butter, then saute onions and pepper until soft. Add garlic, cook for 2-3 minutes, then add your can of diced tomatoes and chiles. Turn the heat down and let that cook together.

Microwave the cream cheese 30-45 seconds until its softened. Add in the Heavy Whipping Cream and stir that together.

Remove your chicken from the broth, shred, then return to the pot.

Add your veggies and cream cheese mixture to your pot.

Simmer that together for about 10-15 minutes.

Serve in a bowl topped with cheese, sour cream, tortilla chips, and jalapenos and enjoy!