📖 Instructions

1. Prep the Chicken: If using raw chicken breast, dice it into 1-inch pieces. You can also use pre-cooked shredded chicken to save time. I've used rotisserie chicken before in a pinch. Pro tip: the pre-cooked is a real time saver when you dont feel like cooking. Also, be sure to cut the chicken into uniform pieces.
2. Sauté Aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Then, add minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Add Chicken and Spices: Add the diced chicken to the pot and cook until browned on all sides. Stir in the cumin, oregano, chili powder, and salt. Cook for an additional minute to allow the spices to bloom. Oh, and dont forget to stir occasionally or it may start sticking to the bottom.
4. Incorporate the Beans: Add the drained and rinsed white beans (cannellini, great northern, or navy beans work well) to the pot. Stir to combine. I always use two cans, and honestly, this is one dish that you can add more or less of an ingredient to fit your preference.
5. Pour in Broth and Simmer: Pour the chicken broth into the pot, ensuring it covers all the ingredients. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to an hour for a richer flavor. Simmering helps all of those flavors mix well together, and that is why it's oh so delicious.
6. Add Cream Cheese: Remove about 1 cup of the chili and blend it with the cream cheese until smooth. This prevents the cream cheese from clumping when added to the pot. Then, stir the cream cheese mixture back into the chili. If you dont have a blender, you can use a fork to mash it until its pretty smooth, but it is more difficult.
7. Stir in Cream: Stir in the heavy cream or half-and-half (or coconut milk for a dairy-free version) until well combined. Heat through, but do not boil. Nobody wants a burnt creamy white chicken chili. Be sure to taste and adjust seasonings as needed. At this point, you can add anything you think is missing.
8. Serve and Garnish: Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, avocado slices, or tortilla strips. I usually make a taco bowl type thing ontop of my chili. So yummy!