Spicy White Chili
Warm up your taste buds with this bold and flavorful Spicy White Chili, a zesty twist on the classic chili recipe that’s perfect for cozy weeknight dinners or game day gatherings. Loaded with tender shredded chicken, hearty cannellini beans, and a rich medley of spices including cumin, chili powder, and smoked paprika, this dish strikes the perfect balance of heat and creaminess. The addition of jalapeños, green chilies, and a splash of lime juice adds a bright, tangy kick, while a swirl of heavy cream creates a luscious texture. Ready in just 45 minutes, this easy chili recipe is designed to satisfy with its comforting flavors and customizable toppings, like shredded Monterey Jack cheese and crispy tortilla chips. Whether you’re cooking for a crowd or meal prepping for the week, this one-pot wonder will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium jalapeño, diced (remove seeds for less heat)
- 3 cups cooked and shredded chicken breast
- 2 cans cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 can (4 ounces) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons ground cayenne pepper
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 0.5 cup heavy cream
- 2 tablespoons lime juice
- 1 cup shredded Monterey Jack or Pepper Jack cheese (optional for topping)
- 1 bag tortilla chips (optional 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 3-4 minutes.
Stir in the minced garlic and diced jalapeño, cooking for another 2 minutes until fragrant.
Add the shredded chicken, cannellini beans, chicken broth, and diced green chilies to the pot.
Stir in the cumin, chili powder, smoked paprika, cayenne pepper, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Stir in the heavy cream and lime juice, and simmer for another 5 minutes to allow the flavors to meld together.
Remove the pot from heat and stir in the fresh chopped cilantro.
Serve hot, topped with shredded Monterey Jack cheese, if desired, and a side of tortilla chips for dipping.
Nutrition Facts
Calories |
4179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 7976 mg | 347% | |
| Total Carbohydrate | 310.5 g | 113% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 17.9 g | ||
| Protein | 323.8 g | 648% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1640 mg | 126% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 6563 mg | 140% | |
*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.
