Creamy White Chicken Chili

Gradually add in the chicken broth stirring until combined.

Creamy white chicken chili. Remove chicken to a plate and shred. Heat a Dutch oven on a medium heat and add the oil. Store white chicken chili.

Then stir in the cooked chicken green chiles white beans corn if using and cumin. 5 from 3 votes. Sauté the onion until lightly browned in a fairly large pot then add in the chicken pieces and cook for a few minutes.

Bring to a boil. Remove the chicken breasts to a plate or bowl and shred with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili and warm the half and half then return the shredded chicken.

Place the lid on. Add in the broth beans chiles and seasonings. Sauté garlic and onion.

Add back to the pot. Continue cooking until the soup reaches a. Return shredded chicken to the pot and stir in sour cream.

Add in the spices. It will thin into luxuriously creamy when you add the half and half after thawing. Cook the onions garlic olive oil and lime juice on the stove as in step 1.