Southwest White Chili
Warm up with a bowl of Southwest White Chili, a hearty, flavor-packed twist on traditional chili that's perfect for any occasion. This creamy one-pot dish features tender shredded chicken, creamy cannellini beans, and a vibrant blend of spices like cumin, smoked paprika, and chili powder, all brought to life with a splash of fresh lime juice and a sprinkle of cilantro. Simmered with diced green chiles for a subtle kick, this comforting chili is finished with a luscious topping of sour cream and Monterey Jack cheese. Quick to prepare in just under an hour, it's the ultimate meal for busy weeknights or game-day gatherings. Serve it with crispy tortilla chips or warm tortillas for a satisfying, southwest-inspired feast the whole family will love.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 6 cups chicken broth
- 3 15-ounce cans cannellini beans, drained and rinsed
- 2 4-ounce cans diced green chiles
- 1.5 teaspoons ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon ground oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 whole juice of lime
- 0.5 cup sour cream
- 0.5 cup shredded Monterey Jack cheese
- optional for serving tortilla chips or warm tortillas
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chicken breasts to the pot and sear for 3-4 minutes per side, until golden brown. Remove the chicken and set it aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the chicken broth and scrape any browned bits from the bottom of the pot.
Add the cannellini beans, diced green chiles, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to combine.
Return the chicken breasts to the pot, cover, and let simmer over low heat for 25-30 minutes or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir.
Stir in the chopped cilantro and lime juice. Taste and adjust seasoning as needed.
Ladle the chili into bowls and top with sour cream, shredded Monterey Jack cheese, and additional cilantro, if desired.
Serve hot with tortilla chips or warm tortillas on the side, if preferred.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 5.5 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1242 mg | 26% | |
*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.
