White Chicken Chili with Homemade Tortilla Strips
This creamy white chicken chili is made with baked, seasoned chicken breasts, white beans, and cream cheese, then topped with crispy homemade tortilla strips. Cozy, comforting, and perfect for chilly nights.
Ingredients
For the Chicken
- lb boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Chili
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cans 15 oz each white beans, drained and rinsed
- 2 cups chicken broth
- 1 can 4 oz diced green chilies
- 1 –2 packets McCormick White Chicken Chili Seasoning to taste
- 1 block 8 oz cream cheese, sliced and at room temperature
For the Homemade Tortilla strips
- 4 –6 corn or flour tortillas
- Olive oil for brushing
- Salt to taste
Instructions
Bake the chicken
- Preheat oven to 400°F (200°C).
- Place chicken breasts on a baking sheet and drizzle with olive oil.
- Season with cumin, oregano, chili powder, salt, pepper, and garlic.
- Bake for 20–25 minutes, or until fully cooked.
- Let rest briefly, then shred and set aside.
Make the Chili
- In a large pot over medium heat, sauté diced onion and garlic until soft and fragrant.
- Add shredded chicken, white beans, chicken broth, green chilies, and 1–2 seasoning packets.
- Simmer for 15–20 minutes, stirring occasionally.
- Remove from heat and stir in sliced cream cheese until fully melted and creamy.
Make the tortilla strips
- Preheat oven to 375°F (190°C).
- Cut tortillas into thin strips.
- Lightly brush with olive oil and sprinkle with salt.
- Bake for 10–12 minutes, flipping halfway, until golden and crispy.
Serve
- Ladle chili into bowls and top with homemade tortilla strips. Serve warm.