{"id":157,"date":"2026-09-09T21:04:45","date_gmt":"2026-09-09T21:04:45","guid":{"rendered":"https:\/\/cookbook.el-maarifa.com\/?p=157"},"modified":"2026-09-09T21:04:46","modified_gmt":"2026-09-09T21:04:46","slug":"ultra-creamy-white-chicken-chili","status":"publish","type":"post","link":"https:\/\/cookbook.el-maarifa.com\/?p=157","title":{"rendered":"Ultra-Creamy White Chicken Chili"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Prep time:<\/strong> 15 mins | <strong>Cook time:<\/strong> 30 mins (or 6 hours on Low in Crockpot) | <strong>Servings:<\/strong> 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 1\/2 lbs boneless, skinless chicken breasts (or shredded rotisserie chicken)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;8 oz cream cheese, softened<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 cup Monterey Jack or Pepper Jack cheese, shredded<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 can (4.5 oz) diced green chilies<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 small yellow onion, finely diced<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;2 cloves garlic, minced<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;3 cups chicken broth<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/2 cup heavy cream or sour cream<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 tsp ground cumin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1 tsp dried oregano<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/2 tsp chili powder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;1\/2 tsp garlic powder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;Salt and freshly cracked black pepper, to taste<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;Fresh cilantro and sliced green onions (for garnish)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Instructions<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. <strong>Saut\u00e9 Aromatics:<\/strong> In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Saut\u00e9 the diced onion and garlic until soft and fragrant (about 3\u20134 minutes).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. <strong>Combine Base:<\/strong> Add the chicken breasts, white beans, green chilies, cumin, oregano, chili powder, garlic powder, and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the chicken is tender.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3. <strong>Shred Chicken:<\/strong> Remove chicken breasts, shred with two forks, and return to the pot.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4. <strong>Make it Creamy:<\/strong> Melt in the cream cheese and heavy cream (or sour cream), stirring constantly until fully melted and smooth. Stir in half of the shredded Monterey Jack cheese until melted and gooey.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5. <strong>Serve &amp; Garnish:<\/strong> Ladle into warm bowls and top with remaining shredded cheese, fresh cilantro, and green onions.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Comment <strong>&#8220;Yum&#8221;<\/strong> below if you love comfort-food chili recipes! \ud83e\udd63\u2728<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prep time: 15 mins | Cook time: 30 mins (or 6 hours on Low in Crockpot) | Servings: 6 Ingredients &nbsp;1 1\/2 lbs boneless, skinless chicken breasts (or shredded rotisserie chicken) &nbsp;8 oz cream cheese, softened &nbsp;1 cup Monterey Jack or Pepper Jack cheese, shredded &nbsp;2 cans (15 oz each) white beans (cannellini or Great &#8230; <a title=\"Ultra-Creamy White Chicken Chili\" class=\"read-more\" href=\"https:\/\/cookbook.el-maarifa.com\/?p=157\" aria-label=\"Read more about Ultra-Creamy White Chicken Chili\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":158,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-157","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/157","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=157"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/157\/revisions"}],"predecessor-version":[{"id":159,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/157\/revisions\/159"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/media\/158"}],"wp:attachment":[{"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}