Creamy White Chili
Cozy up with a bowl of Creamy White Chili, a comforting fusion of hearty flavors and velvety textures perfect for any occasion! This easy-to-make recipe combines tender diced chicken, great northern beans, and zesty green chilies in a creamy, spiced broth enriched with melted cream cheese and a splash of heavy cream. A hint of cumin, coriander, and oregano adds depth, while fresh cilantro and lime juice provide a refreshing finish. Ready in under an hour, it’s an ideal choice for busy weeknights or gatherings. Serve it with tortilla chips for a satisfying crunch or top it with shredded cheese for an extra layer of indulgence. This one-pot wonder is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts, diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 4-ounce cans green chilies, diced (canned)
- 3 15-ounce cans great northern beans, drained and rinsed
- 1.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoons ground coriander
- 0.5 teaspoons chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 8 ounces cream cheese, softened and cubed
- 0.5 cup heavy cream
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 0.5 cup shredded cheese (optional, for topping)
- 1 bag tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another 1 minute, stirring constantly.
Pour in the chicken broth and stir in the diced green chilies, great northern beans, cumin, oregano, coriander, chili powder, salt, and black pepper. Bring to a gentle simmer.
Return the cooked chicken to the pot and simmer for 20 minutes, stirring occasionally to allow the flavors to meld.
Reduce the heat to low and add the cream cheese cubes to the pot, stirring frequently until fully melted and incorporated into the chili.
Stir in the heavy cream and simmer gently for an additional 5 minutes, being careful not to let it boil.
Remove the pot from heat and stir in the chopped cilantro and lime juice to brighten the flavors.
Serve warm, garnished with shredded cheese if desired, alongside tortilla chips or your favorite toppings.
Nutrition Facts
Calories |
4626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.2 g | 307% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 7902 mg | 344% | |
| Total Carbohydrate | 362.7 g | 132% | |
| Dietary Fiber | 75.2 g | 269% | |
| Total Sugars | 27.8 g | ||
| Protein | 270.3 g | 541% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1649 mg | 127% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 7164 mg | 152% | |
*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.
