Chile Blanc
Indulge in the creamy, hearty flavors of Chile Blanc, a comforting twist on traditional chili that’s perfect for cozy dinners and weeknight meals alike. This white chili features tender shredded chicken, creamy white beans, and the subtle heat of diced green chiles, all simmered together in a rich, velvety broth infused with spices like cumin, chili powder, and oregano. A luscious blend of milk and cream cheese creates a silky texture, while optional toppings like fresh cilantro and Monterey Jack cheese add a burst of freshness and gooey goodness. Ready in just 45 minutes, this one-pot dish is ideal for satisfying the whole family or serving up at your next gathering. Perfect for fans of bold, creamy comfort foods, Chile Blanc is sure to become a new favorite on your recipe rotation!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cups canned white beans (such as cannellini or great northern), drained and rinsed
- 4 oz canned diced green chiles
- 3 cups chicken broth
- 1 cup milk or half-and-half
- 4 oz cream cheese, softened
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
- 1 cup shredded Monterey Jack cheese (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear on each side for 3-4 minutes, until lightly browned. Remove from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth, then add the white beans, green chiles, cumin, chili powder, oregano, salt, and pepper. Stir well.
Return the chicken breasts to the pot, ensuring they are submerged in the liquid. Bring the mixture to a simmer and cover the pot. Cook for 15 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and reduce the heat to low.
Stir in the milk or half-and-half and the softened cream cheese. Continue stirring until the cream cheese is fully melted and incorporated.
Taste and adjust seasoning with additional salt or spices, if needed.
Serve the chile blanc hot, garnished with fresh cilantro and shredded Monterey Jack cheese, if desired.
Nutrition Facts
Calories |
2476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 7180 mg | 312% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 26.0 g | ||
| Protein | 222.5 g | 445% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1626 mg | 125% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4202 mg | 89% | |
*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.
