Christmas Chicken Chili

A creamy, cozy white chicken chili with festive pops of red and green. Easy to make, hearty, and perfect for busy holiday nights.

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Author: April Anderson

Servings: cups (approximately)

Prep Time: 15

Cook Time: 25

Total Time: 40

Ingredients

2 tablespoons olive oil
1 cup chopped white onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 (1.25-ounce) packet white chicken chili seasoning mix
16 ounces cooked chicken chopped
1 (32-ounce) box of chicken broth
8 ounces cream cheese cubed
optional garnishes: chopped fresh cilantro and tortilla chips

Instructions

Heat 1 tablespoon olive oil in a pot over medium-high heat. Add the onions and bell peppers. Stir and cook the veggies until softened, about five minutes or so.
Add the seasoning and stir to coat the veggies evenly. Add the chicken and chicken broth. Stir and bring the soup to a simmer. Simmer the soup, uncovered, for ten minutes.
Turn the heat off and take the pot off the burner. Drop the cream cheese cubes into the soup a few at a time. Stir the cheese into the soup until it’s melted and the soup is creamy. Use a spatula and, as the cheese cubes melt, you can smoosh them along the sides of the pan to help them melt faster. You can also use a whisk so the cheese blends better in the chili.
Once the cheese has completely melted and the soup is creamy, ladle it into bowls. Garnish with the cilantro and serve the soup with tortilla chips or crush them and sprinkle them on top of the chili.

Notes

You can make the chili a day ahead and keep it in the refrigerator. Warm it up in a pot on the stove over medium heat.

You can add things to switch it up like diced jalapeno or green chile. Or serve it with different toppings like sour cream, shredded cheese, or sliced green onions.

Nutrition Estimate

Course: Main Course

Cuisine: American

Keyword: white chicken chili, white christmas chili