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Best Creamy White Chicken Chili with Crispy Tortilla Strips

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This creamy white chicken chili is a quick and easy weeknight meal made with simple ingredients like chicken, white beans, cream cheese, and crispy homemade tortilla strips. It’s comfort food at its finest, perfect for cozy nights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups low-sodium chicken broth
  • 1 ½ pounds boneless, skinless chicken breasts (about 2 large)
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 4 ounces cream cheese, softened and cut into cubes
  • Salt and black pepper, to taste
  • Juice of 1 lime
  • 6–8 corn tortillas
  • 3 tablespoons vegetable oil or avocado oil
  • ¼ teaspoon salt
  • Optional: ¼ teaspoon chili powder or smoked paprika
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Sour cream or Mexican crema (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the beans, and cut the cream cheese into small cubes.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the spices: Stir in cumin, oregano, chili powder, and cayenne (if using). Cook for 1 minute, stirring constantly.
  4. Add the broth and chicken: Pour in chicken broth, scraping the bottom of the pot. Nestle chicken breasts into the liquid. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 minutes until chicken is cooked through (165°F).
  5. Shred the chicken: Remove chicken from pot, let rest for 2-3 minutes, then shred with two forks.
  6. Start the tortilla strips: While chicken cooks, stack tortillas and cut into thin strips. Heat oil in a small skillet over medium-high heat. Fry strips in a single layer for 2-3 minutes until golden and crispy. Transfer to paper towels and sprinkle with salt immediately.
  7. Combine everything: Return shredded chicken to pot. Add drained beans and diced green chiles (with juices). Stir and bring to a gentle simmer.
  8. Add the cream cheese: Reduce heat to low. Add cream cheese cubes one at a time, stirring gently until each is mostly melted before adding the next. Continue until fully incorporated and smooth (about 3-4 minutes).
  9. Finish and season: Stir in lime juice. Taste and adjust seasoning with salt and pepper.
  10. Serve immediately: Ladle chili into bowls, top with crispy tortilla strips and desired garnishes.

Notes

For the creamiest result, use full-fat cream cheese and melt it on low heat to prevent graininess. Day-old tortillas fry up crispier. Double the tortilla strips for extra snacking. Let chili rest for 10 minutes before serving to meld flavors. Always rinse canned beans to remove excess sodium and starchy liquid.

Nutrition

Keywords: white chicken chili, creamy chicken chili, tortilla strips, easy chili recipe, weeknight dinner, comfort food

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