The Best White Chicken Chili
Warm, hearty, and irresistibly creamy, "The Best White Chicken Chili" is the ultimate comfort food for any occasion. Packed with tender shredded chicken, creamy white beans, and a hint of heat from diced green chilies, this one-pot wonder delivers bold flavors with minimal effort. The combination of cream cheese and heavy cream creates a silky, rich base, while spices like cumin, chili powder, and oregano layer in tantalizing warmth. Ready in under an hour, this crowd-pleaser is perfect for weeknight dinners, game-day gatherings, or cozy nights in. Serve it with a sprinkle of fresh cilantro and a squeeze of lime for a bright, zesty finish. Pair with tortilla chips or cornbread for the ultimate chili experience, and watch it disappear from the table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 15-ounce cans canned great northern beans, drained and rinsed
- 1 4-ounce can canned diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 8 ounces cream cheese, softened and cubed
- 0.5 cup heavy cream
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook until softened and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Place the chicken breasts into the pot and pour in the chicken broth. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Set aside.
To the same pot, add the drained white beans, diced green chilies, cumin, chili powder, oregano, and black pepper. Stir well to combine.
Add the shredded chicken back into the pot and bring the chili to a gentle simmer. Let it cook for another 10 minutes to allow the flavors to meld.
Stir in the cubed cream cheese and heavy cream, stirring until the cream cheese is fully melted and the chili is creamy.
Taste and adjust seasonings if needed. Add additional salt or spices to preference.
Serve hot, garnished with chopped cilantro and a squeeze of lime, if desired. Enjoy with tortilla chips or warm cornbread on the side!
Nutrition Facts
Calories |
2881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 4154 mg | 181% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 24.0 g | ||
| Protein | 246.2 g | 492% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 614 mg | 47% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3616 mg | 77% | |
*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.
