Chunky Chicken White Chili
Dive into a bowl of comfort with this hearty Chunky Chicken White Chili—a creamy, flavor-packed upgrade to traditional chili. Tender bites of seasoned chicken, savory cannellini beans, and sweet bursts of corn swim in a rich broth infused with garlic, green chilies, and a warm medley of spices like cumin, coriander, and oregano. A touch of cream cheese and heavy cream brings irresistible silkiness, while blending a portion of the chili gives it a thick, satisfying texture without sacrificing chunky goodness. Perfectly balanced with the optional crunch of tortilla chips and a sprinkling of fresh cilantro or shredded cheddar, this one-pot wonder is ready in just an hour and makes a cozy, crowd-pleasing meal fit for game day or weeknight dinners.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 4-ounce cans Green chilies, diced (canned)
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground cayenne pepper
- 4 cups Chicken broth
- 2 15-ounce cans Cannellini beans, drained and rinsed
- 1 cup Frozen corn, thawed
- 4 ounces Cream cheese, softened
- 0.5 cup Heavy cream
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 0.5 cup Shredded cheddar cheese (optional)
- 1 bag Tortilla chips (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the pot and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion for 5 minutes, or until softened.
Stir in the minced garlic, diced green chilies, ground cumin, ground coriander, dried oregano, and cayenne pepper. Cook for 1-2 minutes until fragrant.
Pour in the chicken broth and bring it to a simmer. Slice or shred the cooked chicken breasts into bite-sized pieces, then add them back into the pot.
Add the cannellini beans and corn to the pot. Stir to combine and simmer for 20 minutes to allow flavors to meld.
Remove 1 cup of the chili and puree it in a blender or with an immersion blender until smooth. Stir the pureed mixture back into the pot to thicken the chili.
Reduce the heat to low and stir in the cream cheese and heavy cream until fully incorporated and creamy.
Taste and adjust seasoning with additional salt and pepper as needed.
Ladle the chili into bowls and garnish with fresh cilantro, shredded cheddar cheese, and crumbled tortilla chips as desired.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 5.4 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 947 mg | 20% | |
*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.
