Excellent White Chili
Warm up your weeknight dinners with this "Excellent White Chili," a creamy and flavorful twist on traditional chili recipes. Packed with tender shredded chicken, hearty white beans, and the zesty kick of diced green chilies, this dish is layered with comforting spices like cumin, oregano, and cayenne. What sets this chili apart is the velvety texture achieved by blending sour cream and heavy cream into the broth, creating an indulgent base that pairs perfectly with a sprinkle of Monterey Jack cheese and fresh cilantro. Ready in just 45 minutes, it’s a crowd-pleasing one-pot meal perfect for cozy family dinners or game-day gatherings. Serve it with crunchy tortilla chips for dipping, and you’ve got an irresistible combination that's sure to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 4 cups Chicken broth
- 2 4-ounce cans Canned green chilies, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground cayenne pepper
- 3 15-ounce cans White beans, drained and rinsed
- 1 cup Sour cream
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded Monterey Jack cheese (for garnish)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 1 bag Tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken breasts and cook for about 6-8 minutes, flipping halfway, until golden brown on each side and fully cooked through. Remove from the pot and set aside to rest.
In the same pot, add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and add the canned green chilies, cumin, oregano, and cayenne pepper. Stir well to combine.
Shred the cooked chicken using two forks and add it back into the pot.
Add the white beans to the pot and stir. Bring the mixture to a simmer over medium heat and cook for 15 minutes, stirring occasionally.
Reduce the heat to low and stir in the sour cream and heavy cream. Mix until smooth and creamy.
Season the chili with salt and black pepper to taste.
Serve the chili hot, garnished with shredded Monterey Jack cheese and fresh cilantro, if desired. Serve with tortilla chips on the side for dipping.
Nutrition Facts
Calories |
4582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.0 g | 281% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 7654 mg | 333% | |
| Total Carbohydrate | 391.9 g | 143% | |
| Dietary Fiber | 74.0 g | 264% | |
| Total Sugars | 37.9 g | ||
| Protein | 278.8 g | 558% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2091 mg | 161% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 6863 mg | 146% | |
*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.
