Cheesy White Chicken Chili
Creamy, hearty, and loaded with bold flavors, this Cheesy White Chicken Chili is the ultimate comfort food that’s perfect for busy weeknights or cozy gatherings. Tender shredded chicken, creamy Northern beans, and zesty green chilies are simmered together in a fragrant, seasoned broth infused with cumin, chili powder, and paprika. The true highlight of this recipe, however, is the velvety blend of cream cheese and sharp cheddar, which creates a luxuriously cheesy finish that will have everyone coming back for seconds. With a prep time of just 15 minutes and a one-pot approach, this dish is as convenient as it is satisfying. Serve it piping hot with freshly chopped cilantro, a squeeze of lime, and maybe some crusty bread or tortilla chips for dipping. Whether you're seeking the best chicken chili recipe or a comforting cheese-laden dinner idea, this Cheesy White Chicken Chili is guaranteed to hit the spot.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 4 cups Chicken broth
- 2 15-ounce cans Canned great northern beans, drained and rinsed
- 2 4-ounce cans Canned diced green chilies
- 1.5 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 8 ounces Cream cheese, softened
- 2 cups Shredded sharp cheddar cheese
- 0.25 cup Fresh cilantro, chopped (optional)
- 4 pieces Lime wedges (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the pot and set aside to cool.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth, then stir in the great northern beans, diced green chilies, ground cumin, chili powder, paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Shred the cooked chicken using two forks and return it to the pot. Simmer the chili for 15-20 minutes to allow the flavors to meld.
Stir in the softened cream cheese until fully melted and incorporated into the chili. Then, add the shredded cheddar cheese and stir until gooey and melted.
Taste the chili and adjust seasoning with more salt or pepper, if needed.
Serve the chili warm, garnished with chopped cilantro and lime wedges, if desired. Enjoy!
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1391 mg | 60% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 4.8 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 795 mg | 17% | |
*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.
