White Chicken Chili
Warm up your weeknights with the comforting and creamy flavors of White Chicken Chili, a hearty dish packed with bold spices and wholesome ingredients. This recipe blends tender shredded chicken, great northern beans, and sweet corn in a flavorful broth infused with green chilies, cumin, and oregano. A touch of cream cheese creates a luxuriously smooth texture that sets this chili apart, while fresh lime juice and cilantro add a zesty, herbaceous finish. Ready in under an hour with minimal prep, this versatile meal is perfect for cozy family dinners or easy entertaining. Serve with tortilla chips or a dollop of sour cream for an irresistible twist on classic chili. Perfect for chili lovers seeking a lighter, creamy alternative!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless skinless chicken breasts
- 1 medium yellow onion
- 3 cloves garlic cloves
- 2 4-ounce cans green chilies, canned
- 1 tablespoon cumin
- 1 teaspoon oregano
- 0.25 teaspoon cayenne pepper
- 4 cups chicken broth
- 2 15-ounce cans great northern beans, drained and rinsed
- 1 15-ounce can corn, drained
- 8 ounces cream cheese, softened
- 1 whole lime
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chicken breasts and cook for 5-7 minutes on each side until browned and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 4 minutes.
Stir in the canned green chilies, cumin, oregano, and cayenne pepper. Cook for 1-2 minutes until fragrant.
Pour in the chicken broth, and bring the mixture to a simmer.
Shred the cooked chicken using two forks and return it to the pot.
Add the drained and rinsed great northern beans and corn to the pot. Stir to combine.
Cut the cream cheese into small pieces and add to the pot. Stir until the cream cheese is fully melted and the chili is creamy.
Reduce heat to low, and let the chili simmer for 15 minutes to blend the flavors.
Stir in the juice of one lime and chopped cilantro. Season with salt and black pepper to taste.
Serve the chili hot, garnished with additional cilantro and lime wedges if desired.
Nutrition Facts
Calories |
3444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 7065 mg | 307% | |
| Total Carbohydrate | 261.2 g | 95% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 46.3 g | ||
| Protein | 304.9 g | 610% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 992 mg | 76% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 7536 mg | 160% | |
*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.
