Award Winning White Chicken Chili
Dive into a bowl of comfort with this *Award Winning White Chicken Chili*, a creamy and flavorful twist on classic chili that's sure to impress your family and guests alike. Tender shredded chicken, hearty great northern beans, and a hint of heat from diced green chilies and optional jalapeño come together in a rich, velvety broth infused with aromatic spices like cumin, coriander, and chili powder. A touch of cream cheese and heavy cream gives this dish its signature luxurious texture, while optional toppings like Monterey Jack cheese, fresh cilantro, and a squeeze of lime elevate every spoonful. Ready in under an hour and perfect for a cozy dinner or game-day gathering, this white chicken chili balances warmth, spice, and creaminess to create an irresistible crowd-pleaser.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 piece jalapeño, finely diced (optional, seeds removed for less heat)
- 4 cups chicken broth
- 2 15-ounce cans cans of great northern beans (rinsed and drained)
- 1 4-ounce can can of diced green chilies
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons chili powder
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 4 ounces cream cheese, softened
- 0.5 cups heavy cream
- 1 cup shredded Monterey Jack cheese (optional, for topping)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season both sides of the chicken breasts with salt and pepper, then add them to the pot. Sear for 3-4 minutes per side until golden brown but not cooked through. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the garlic and jalapeño (if using) and cook for another 1-2 minutes until fragrant.
Pour in the chicken broth and stir in the great northern beans, green chilies, cumin, coriander, and chili powder. Bring the mixture to a simmer.
Return the chicken breasts to the pot, cover, and let simmer over low heat for 20 minutes or until the chicken is fully cooked and tender.
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
Add the softened cream cheese and stir until melted and incorporated. Stir in the heavy cream for a creamy consistency.
Taste and adjust seasoning with more salt or spices as needed. Simmer for another 5 minutes.
Ladle the white chicken chili into bowls and, if desired, top with shredded Monterey Jack cheese, chopped cilantro, or a squeeze of lime. Serve warm!
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 3.5 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
