Mexican White Chili with Chicken
Warm, hearty, and irresistibly creamy, this Mexican White Chili with Chicken is a soul-soothing twist on traditional chili recipes. Packed with tender shredded chicken, zesty green chilies, and hearty great northern beans, this dish brings bold flavors and gentle spice to your table. A blend of warm spices like cumin, coriander, and chili powder elevates the broth, which is enriched with cream cheese and heavy cream for a luxuriously silky texture. Finished with a splash of lime juice and an optional sprinkle of fresh cilantro, this chili is perfect for weeknight dinners or casual gatherings. Ready in just 45 minutes, it’s a quick and satisfying meal served best with tortilla chips or warm cornbread.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 4-ounce cans canned green chilies
- 2 15-ounce cans great northern beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 4 ounces cream cheese
- 0.5 cup heavy cream
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped (optional)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season both sides of the chicken breasts with a pinch of salt and black pepper, then add them to the pot. Sear the chicken for about 3 minutes on each side until browned, then remove to a plate.
Reduce the heat to medium-low and add the diced onion to the pot. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic to the onions and sauté for 1 minute until fragrant.
Pour the chicken broth into the pot, scraping the bottom to release any browned bits. Stir in the green chilies, great northern beans, corn kernels, ground cumin, ground coriander, chili powder, and dried oregano.
Return the seared chicken breasts to the pot, cover, and let the mixture simmer over medium heat for 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
Stir in the cream cheese and heavy cream until fully incorporated and the chili is creamy. Adjust seasoning with salt and black pepper to taste.
Remove the pot from the heat and stir in the lime juice.
Serve warm with chopped cilantro on top, if desired. Pair with tortilla chips or warm cornbread for an added treat.
Nutrition Facts
Calories |
2676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 520 mg | 174% | |
| Sodium | 6898 mg | 300% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 37.2 g | ||
| Protein | 184.2 g | 368% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 740 mg | 57% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4801 mg | 102% | |
*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.
