Creamy white chicken chili made with chicken breasts (or rotissoire chicken) is warm and comrsting with just the right hint of spice! This soup is creamy and spicy and makes the perfect fall//winter meal!
For servingsourcream, avocado, green onions, cilantro, shredded cheese, lime.
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes or unti softened. Add the garlic, jalapeno peppers, and spices and cook for another 30 seconds or until fragrant. Add the chicken and broth. Cover partially and simmer for 20 minutes or until chicken is cooked through.
Remove the chicken from the pot. Add the cream cheese into the pot and cover, allowing the cream cheese to “melt” for 3-4 minutes while you shred the chicken. Shred the chicken, and stir in cream cheese until fully incorporated and creamy. Return the chicken to the pot along with the beans, diced green chilis, cheese, and cilantro. Simmer for another 5 minutes.
Serve immediately, top with sourcream, fresh avocado, green onions, cilantro and a drizzle of lime, if desired.
Notes
To use rotisserie chicken, cook as directed without adding the chicken, and add the shredded rotisserie chicken when adding the beans.For easier melting cheese: use whipped cream cheese.