Mexican White Chicken Chili
Warm up with a bowl of comforting and flavor-packed Mexican White Chicken Chili, a creamy twist on a classic chili recipe that’s perfect for cozy nights or casual gatherings. Made with tender shredded chicken, creamy cannellini beans, mild diced green chilies, and a medley of bold spices like cumin, chili powder, and paprika, this hearty dish is brought to life with a luscious combination of cream cheese and heavy cream. Simmered to perfection, this chili boasts just the right balance of heat and richness, topped off with optional fresh cilantro and a squeeze of lime for a refreshing finish. Quick to prepare in just 50 minutes and serving six, it’s an easy one-pot meal that’s as satisfying as it is delicious. Perfect for fans of comfort food with a Mexican twist, this recipe will become a family favorite in no time!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cans Cannellini beans (white kidney beans), drained and rinsed
- 1 can (4 oz) Diced green chilies
- 4 cups Chicken broth
- 4 oz Cream cheese, softened
- 1 cup Heavy cream
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 tbsp Olive oil
- 2 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Paprika
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
- 1 Fresh lime wedges (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 5-6 minutes until softened and translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the ground cumin, chili powder, paprika, oregano, salt, and black pepper. Cook for 1-2 minutes, allowing the spices to become aromatic.
Add the shredded chicken, drained cannellini beans, diced green chilies, and chicken broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes to allow the flavors to meld.
In a small bowl, soften the cream cheese by microwaving it for 15-20 seconds. Stir it into the chili until fully incorporated and creamy.
Pour in the heavy cream and stir to combine. Let the chili simmer for an additional 5 minutes.
Taste and adjust seasonings as necessary.
Serve hot, garnished with fresh cilantro and a squeeze of lime, if desired.
Nutrition Facts
Calories |
3555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 6562 mg | 285% | |
| Total Carbohydrate | 169.5 g | 62% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 19.3 g | ||
| Protein | 293.3 g | 587% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 819 mg | 63% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 6110 mg | 130% | |
*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.
