Chili Blanco
Warm up your weeknight dinners with this creamy and comforting Chili Blanco, a flavorful twist on classic chili. Tender shredded chicken, creamy white beans, and mild green chilies come together in a velvety broth infused with garlic, onions, and hearty spices like cumin, oregano, and coriander. A dollop of cream cheese and a splash of heavy cream add a luxurious richness to the dish, ensuring every bite is irresistibly smooth. Ready in just under an hour, this one-pot wonder is perfect for busy nights, serving six with ease. Top it off with fresh cilantro, shredded Monterey Jack cheese, and crunchy tortilla chips for a crowd-pleasing meal that’s as satisfying as it is simple to prepare. Perfect for lovers of creamy chili recipes and cozy comfort food!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 15-ounce cans canned white beans (e.g., cannellini or navy beans), drained and rinsed
- 2 4-ounce cans canned diced green chilies
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 ounces cream cheese, softened
- 0.5 cup heavy cream
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 cup shredded Monterey Jack cheese (optional, for serving)
- 1 bag tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken breasts with a pinch of salt and pepper, then sear them in the hot oil for 3-4 minutes per side until golden brown. Remove and set aside.
In the same pot, add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Return the chicken to the pot and pour in the chicken broth. Bring the mixture to a simmer, cover, and cook for 15-20 minutes or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside.
To the pot, add the white beans, diced green chilies, ground cumin, oregano, coriander, salt, and black pepper. Stir well and let it simmer for 5 minutes.
Lower the heat to medium, then stir in the softened cream cheese and heavy cream. Continue stirring until the cream cheese is fully melted and the mixture is smooth.
Add the shredded chicken back into the pot and cook for another 5 minutes, allowing the flavors to meld.
Taste and adjust seasoning as needed. If desired, garnish with fresh cilantro and serve with shredded Monterey Jack cheese and tortilla chips on the side.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 4.2 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 257 mg | 20% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 793 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.
