Ultimate White Chili
Warm up your weeknight dinner routine with the Ultimate White Chili, a creamy and hearty twist on traditional chili that's brimming with bold flavors and comforting textures. This one-pot wonder combines tender shredded chicken, smoky green chilies, and a medley of great Northern and cannellini beans, all simmered to perfection in a velvety base of cream cheese and heavy cream. Infused with aromatic spices like cumin, coriander, and oregano, this dish offers a rich, soul-soothing experience with every spoonful. Easy to prepare in just under an hour, it’s a crowd-pleasing favorite that’s perfect for cozy gatherings or meal prep. Top it off with fresh cilantro, melty Monterey Jack cheese, and a squeeze of lime for a zesty finish that elevates this comforting white chili recipe to gourmet status!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 4-ounce cans diced green chilies
- 2 15-ounce cans great Northern beans, drained and rinsed
- 1 15-ounce can cannellini beans, drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 ounces cream cheese, softened
- 0.5 cup heavy cream
- 0.25 cup fresh cilantro, chopped (optional garnish)
- 0.5 cup shredded Monterey Jack cheese (optional garnish)
- 1 lime lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened, stirring occasionally.
Stir in the minced garlic and cook for another minute until fragrant.
Place the chicken breasts in the pot and pour in the chicken broth.
Add the diced green chilies and bring the mixture to a simmer. Cover the pot and let it cook for 15-18 minutes, or until the chicken is cooked through and registers 165°F (74°C) on a meat thermometer.
Remove the cooked chicken and shred it using two forks. Set aside.
To the pot, add the great Northern beans, cannellini beans, ground cumin, ground coriander, dried oregano, chili powder, salt, and black pepper. Stir to combine.
Reduce the heat to low and add the softened cream cheese to the pot. Stir until it is fully melted and incorporated into the chili.
Slowly stir in the heavy cream to give the chili a creamy consistency.
Return the shredded chicken to the pot and simmer for an additional 5-7 minutes to allow the flavors to meld together.
Serve the chili hot, garnished with fresh cilantro, shredded Monterey Jack cheese, and lime wedges if desired.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 4.4 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1039 mg | 22% | |
*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.
