Very Best White Bean Chili
Cozy up with a hearty bowl of the *Very Best White Bean Chili*, a creamy and flavor-packed twist on the classic chili recipe. This comforting dish features tender shredded chicken, creamy Great Northern beans, and a medley of aromatic spices like cumin, coriander, and oregano. With a touch of heat from jalapeño and diced green chilies, balanced by the velvety richness of cream cheese, every bite is a perfect harmony of bold flavors and creamy textures. Ready in just under an hour, this easy white bean chili is ideal for weeknight dinners or gatherings, and it's customizable with toppings like sour cream, shredded cheddar, and crunchy tortilla chips. Serve up this crowd-pleasing chili, and watch it become a new family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 medium jalapeño pepper, seeded and diced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 3 cups cooked shredded chicken
- 3 15-ounce cans canned Great Northern beans, drained and rinsed
- 1 4-ounce can canned diced green chilies
- 6 ounces cream cheese, softened
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- optional sour cream (optional, for serving)
- optional shredded cheddar cheese (optional, for serving)
- optional tortilla chips (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it begins to soften.
Stir in the minced garlic and diced jalapeño. Cook for 1-2 minutes, until fragrant.
Add the ground cumin, coriander, chili powder, and oregano. Stir to coat the vegetables in the spices and toast for 1 minute.
Pour in the chicken broth and deglaze the pot by scraping up any browned bits from the bottom.
Add the shredded chicken, Great Northern beans, and diced green chilies. Stir to combine.
Bring the mixture to a simmer. Cover and cook for 20-25 minutes over low heat, stirring occasionally.
Add the softened cream cheese to the pot. Stir until it melts and blends into the chili, creating a creamy consistency.
Stir in the fresh lime juice, salt, and black pepper. Adjust seasoning to taste, if necessary.
Serve hot, garnished with chopped cilantro if desired. Offer optional toppings like sour cream, shredded cheddar cheese, and tortilla chips for added flavor and texture.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 6671 mg | 290% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 19.6 g | ||
| Protein | 265.0 g | 530% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 800 mg | 62% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3641 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.
