Gourmet White Chicken Chili
Indulge in the creamy, comforting flavors of Gourmet White Chicken Chili—a sophisticated twist on a cold-weather classic. This hearty one-pot meal features tender shredded chicken, creamy great northern beans, mild green chilies, and an aromatic blend of smoked paprika, cumin, and coriander. Elevated with softened cream cheese and a splash of heavy cream, this chili achieves a velvety, rich texture that’s perfectly balanced by the zing of fresh lime juice and cilantro. Ready in under an hour, it’s a deliciously easy dinner option for weeknights or entertaining. Serve it hot with a sprinkle of Monterey Jack cheese and crisp tortilla chips for the ultimate cozy bowl of chili perfection.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 15-ounce cans canned great northern beans, drained and rinsed
- 1 4-ounce can canned mild green chilies
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 ounces cream cheese, softened
- 0.5 cup heavy cream
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 cup shredded Monterey Jack cheese (optional, for topping)
- 1 bag tortilla chips (optional, for serving)
Instructions
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the chicken breasts to the pot, followed by the chicken broth.
Bring the mixture to a simmer and cover the pot. Cook for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a plate and use two forks to shred it into bite-sized pieces. Set aside.
To the pot, add the great northern beans, green chilies, cumin, smoked paprika, coriander, oregano, salt, and black pepper. Stir to combine.
Return the shredded chicken to the pot and bring the chili back to a simmer.
Add the softened cream cheese to the pot and stir until fully melted and incorporated.
Pour in the heavy cream and stir to combine, allowing the chili to thicken slightly as it simmers for another 5 minutes.
Remove the pot from the heat and stir in the lime juice and chopped fresh cilantro.
Serve the white chicken chili hot, topped with shredded Monterey Jack cheese, if desired. Pair with tortilla chips for scooping.
Nutrition Facts
Calories |
3806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 7743 mg | 337% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 15.0 g | ||
| Protein | 280.4 g | 561% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1360 mg | 105% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3652 mg | 78% | |
*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.
