Simple White Chili
Warm up with a bowl of Simple White Chili—an effortless, flavorful twist on classic chili that's perfect for any occasion. Featuring tender shredded chicken, creamy white beans, and a fragrant blend of spices including cumin, oregano, and coriander, this hearty dish is both comforting and satisfying. Brightened with zesty lime juice and smoky green chiles, it's a perfect balance of mild heat and fresh citrus notes. Ready in just 45 minutes, this one-pot recipe is ideal for busy weeknights, offering minimal prep and maximum flavor. Serve it piping hot with optional toppings like shredded Monterey Jack cheese, sour cream, and fresh cilantro for a customizable, family-friendly meal. Whether you're searching for easy white chili recipes or gluten-free dinner ideas, this Simple White Chili hits all the right notes.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pieces Boneless, skinless chicken breasts
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 4 cups Chicken broth
- 2 cups Canned white beans (e.g., Great Northern beans), drained and rinsed
- 4 ounces Canned green chiles, diced
- 1.5 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 3 tablespoons Sour cream (optional, for serving)
- 0.5 cup Shredded Monterey Jack cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the chicken breasts and sear on each side for about 3-4 minutes until lightly browned. Remove the chicken and set it aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Pour in the chicken broth and bring to a gentle boil.
Add the white beans, green chiles, cumin, oregano, coriander, salt, and black pepper. Stir to combine.
Return the chicken breasts to the pot. Reduce the heat to a simmer and cover. Cook for 15 minutes or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
Stir in the lime juice and cook for another 2 minutes to combine the flavors.
Serve the chili hot, garnished with chopped cilantro, a dollop of sour cream, and shredded Monterey Jack cheese, if desired.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 6821 mg | 297% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 12.8 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 919 mg | 71% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3758 mg | 80% | |
*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.
