Easy White Chicken Chili

For a satisfying supper on a rainy winter day, try this simple chicken chili.

Recipe by Lauren McElwain


2 tablespoons olive oil

2 onions, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon oregano

½ teaspoon nutmeg

4 cups chicken broth

2 (8 ounces) blocks cream cheese

1 cup grated Monterey Jack cheese

4-5 cups milk

Juice of 2 limes

2 cans green chiles, drained

1 can Great Northern beans

1 can corn (drained)

Meat from 1½ rotisserie chickens, shredded

Handful of chopped cilantro


In a large pot over medium heat, heat the olive oil.


Add the onions and garlic and a little bit of water, and cook, stirring until tender (about 5 minutes). Add cumin, chili powder, oregano and nutmeg, and stir to blend. Add chicken broth and cream cheese, and cook for about 10 minutes, stirring with a whisk occasionally until cream cheese is blended and smooth. Add the Monterey Jack cheese, milk and lime juice, and stir well to combine. Add the rest of the ingredients, stir to combine, and turn the heat down to low to keep warm until ready to serve.


Garnish with more cilantro, extra Monterey Jack cheese, green onions or fresh jalapeno slices. Serve with tortilla chips.

Oxford, Mississippi | United States

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