Super White Chicken Chili
Cozy up with a bowl of Super White Chicken Chili, a creamy, hearty twist on classic chili packed with bold flavors and wholesome ingredients. This comforting dish combines tender, shredded chicken breasts with a medley of cannellini and great northern beans, bursting with notes of jalapeño heat, green chilies, and fragrant spices like cumin, oregano, and coriander. A luxuriously smooth base of cream cheese and heavy cream creates the perfect balance to its zesty lime juice finish, while the optional Monterey Jack cheese garnish adds an irresistible layer of richness. Ready in under an hour, this protein-packed recipe is a crowd-pleaser ideal for weeknight meals or game-day gatherings. Perfectly seasoned and loaded with satisfying textures, it’s a vibrant, flavor-filled meal that brings gourmet flair to your chili repertoire!
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Recipe Information
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 small jalapeño, seeded and diced
- 2 4-ounce cans canned green chilies
- 4 cups chicken broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 15-ounce can great northern beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 4 ounces cream cheese, softened
- 1 cup heavy cream
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 0.5 tsp ground coriander
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp lime juice
- 0.25 cup fresh cilantro, chopped
- 0.5 cup shredded Monterey Jack cheese (optional, for garnish)
Instructions
Season the chicken breasts with salt and pepper on both sides.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and jalapeño. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the green chilies, cumin, chili powder, oregano, coriander, and salt. Cook for 1-2 minutes to toast the spices.
Pour in the chicken broth and bring the mixture to a simmer.
Return the chicken breasts to the pot, cover, and simmer for 20 minutes, or until the chicken is cooked through and easily shreds with a fork.
Remove the chicken from the pot, shred it using two forks, and set it aside.
Add the cannellini beans, great northern beans, and corn to the pot. Stir well.
Reduce the heat to low and stir in the cream cheese until it is fully melted and incorporated into the chili.
Add the heavy cream and stir to combine.
Return the shredded chicken to the pot and simmer for an additional 5 minutes to heat through.
Stir in the lime juice and fresh cilantro just before serving.
Serve hot, topped with shredded Monterey Jack cheese if desired. Enjoy!
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 6.1 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1279 mg | 27% | |
*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.
