Midwestern White Chicken Chili
Warm up your kitchen with the comforting flavors of Midwestern White Chicken Chili, a creamy and hearty twist on traditional chili that’s perfect for cozy weeknight dinners or gathering with friends. This one-pot recipe features tender shredded chicken, hearty great Northern beans, and a fragrant blend of spices like cumin, oregano, and chili powder, all simmered together in a rich broth enhanced with cream cheese and heavy cream for an irresistibly smooth texture. Brightened with fresh cilantro and a squeeze of lime, this chili is topped with melty cheddar cheese and served alongside crunchy tortilla chips for a crave-worthy meal. Ready in just 45 minutes, it’s a satisfying and easy choice for feeding a crowd on chilly days. Ideal for fans of creamy chicken soups, white chili, or easy comfort food recipes, this dish will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic cloves, minced
- 3 cups chicken breasts, cooked and shredded
- 4 cups chicken broth
- 2 15-ounce cans canned great Northern beans, drained and rinsed
- 2 4-ounce cans canned diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 ounces cream cheese, softened
- 0.5 cup heavy cream
- 0.25 cup fresh cilantro, chopped
- 1 fruit lime, juiced
- 1 cup shredded cheddar cheese
- 2 cups tortilla chips, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cooked, shredded chicken, chicken broth, great Northern beans, and diced green chiles to the pot. Stir to combine.
Season with ground cumin, dried oregano, ground coriander, chili powder, salt, and black pepper. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low and simmer for 20 minutes, stirring occasionally to ensure even cooking.
Add the softened cream cheese and heavy cream to the pot. Stir until the cream cheese has melted and the chili is creamy and smooth.
Stir in the chopped cilantro and lime juice. Taste and adjust seasoning as needed.
Ladle the chili into bowls and top with shredded cheddar cheese and extra cilantro, if desired. Serve with tortilla chips on the side.
Nutrition Facts
Calories |
3468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.9 g | 256% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 6966 mg | 303% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 12.0 g | ||
| Protein | 282.5 g | 565% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1333 mg | 103% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3450 mg | 73% | |
*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.
