Just Right White Chili
Cozy up to a bowl of "Just Right White Chili," a hearty and flavorful twist on traditional chili that’s creamy, comforting, and packed with protein. This one-pot wonder features tender shredded chicken, savory white beans, and the zing of diced green chilies, all simmered together with aromatic spices like cumin, oregano, and coriander for a perfectly balanced blend of flavors. A dollop of sour cream adds a velvety richness, while optional toppings like fresh cilantro and shredded Monterey Jack cheese take each bowl to the next level. Ready in under an hour with minimal prep, this white chili is the ultimate easy dinner idea for busy weeknights or casual gatherings. Perfectly comforting and just spicy enough, it’s sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 15-ounce cans canned white beans (such as cannellini or great northern), drained and rinsed
- 2 4-ounce cans canned diced green chilies
- 2 teaspoons ground cumin
- 1.5 teaspoons dried oregano
- 1 teaspoon chili powder
- 0.5 teaspoon coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream
- 0.25 cup fresh cilantro, chopped (optional)
- 1 cup shredded Monterey Jack cheese (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Cook for 5-7 minutes on each side, or until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and sauté for another 30 seconds, or until fragrant.
Pour in the chicken broth, scraping the bottom of the pot to deglaze and release any browned bits.
Stir in the white beans, diced green chilies, ground cumin, dried oregano, chili powder, coriander, salt, and black pepper.
Shred the cooked chicken breasts using two forks and return the chicken to the pot.
Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes to allow the flavors to meld.
Stir in the sour cream until the chili is creamy and well combined. Taste and adjust seasonings, if necessary.
Serve hot, garnished with fresh cilantro, shredded Monterey Jack cheese, or additional sour cream, if desired.
Nutrition Facts
Calories |
2426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 8574 mg | 373% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 26.2 g | ||
| Protein | 205.2 g | 410% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1638 mg | 126% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 5087 mg | 108% | |
*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.
