Ashley's recipes

White Chicken Chili




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1 medium yellow onion chopped

5-6 cloves crushed garlic

1.5 tbsp lime juice (I squeeze 2 limes worth amd habe a 3rd on hand if I need it)

1 Tbsp olive oil

1 lb or 1 large chicken breast cooked and shredded (you can use rotisserie chicken too)

16 oz chicken broth

2 15.5 oz cans great northern white beans drained and rinsed

1-2 small cans or 1 large can diced green chilis

2 jalapenos diced and seeded

1/2 cup chopped cilantro

1 tsp salt

1 tsp cumin

1 tsp oregano

1/2 tsp pepper

1/2 tsp chili powder

1/4 tsp cayenne pepper

4oz cubed cream cheese block

1/2 cup heavy cream


1. In a 6 qt dutch oven or stock pot, saute the onions and garlic in the olive oil and lime juice over medium high heat. Cook until the onions are fragrant and translucent.

2. Add in the cooked chicken, chicken broth, beans, chiles, and seasoning. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for 30-45 minutes, or until it's the thickness you desire. Stir occasionally.

3. Turn off the heat and stir in the cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Stir in the heavy cream. All done!

Top with your favorite toppings like:

Tortilla chips or strips, jalapeños, cilantro, shredded cheese, sour cream, avocado, or whatever you'd like!


The original recipe was double this! I do half like I have shown here and we still have leftovers for lunch.




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