White Chicken Chile
Creamy, hearty, and packed with bold Tex-Mex flavors, this White Chicken Chile is your new go-to comfort food for busy weeknights or cozy gatherings. Made with tender shredded chicken, creamy cannellini beans, and smoky diced green chiles, this recipe delivers a rich, satisfying bowl of chili that’s as flavorful as it is comforting. A blend of spices like cumin, coriander, and chili powder brings depth, while cream cheese and heavy cream create a velvety texture that’s irresistibly indulgent. Perfectly customizable, serve it topped with fresh cilantro, shredded Monterey Jack or Cheddar cheese, and crunchy tortilla chips for a festive and satisfying meal. Quick to prepare in just 45 minutes, this white chicken chili is ideal for a family dinner or meal-prep favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 cups shredded cooked chicken (rotisserie chicken works well)
- 4 cups chicken broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 2 4-ounce cans diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 ounces cream cheese, softened
- 0.5 cup heavy cream
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheese (Monterey Jack or Cheddar, optional for serving)
- 1 cup tortilla chips (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the shredded chicken, chicken broth, cannellini beans, green chiles, cumin, coriander, chili powder, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Remove 1 cup of the soup (including some of the beans) and blend it in a blender or food processor until smooth, then return it to the pot. This will help thicken the chili.
Stir in the cream cheese until fully melted and incorporated.
Add the heavy cream, stirring to combine, and let it cook for an additional 5 minutes. Do not let the mixture boil after adding the cream.
Taste and adjust seasonings as needed.
Serve hot, garnished with fresh cilantro, shredded cheese, and tortilla chips, if desired.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 3.9 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 991 mg | 21% | |
*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.
