White Chicken Chili Best Ever
Cozy up with a steaming bowl of "White Chicken Chili Best Ever," the ultimate comfort food packed with flavor and warmth. This creamy, hearty chili is made with tender shredded chicken, rich cannellini beans, and the zesty kick of canned green chilies, all simmered in a spiced broth infused with cumin, paprika, and oregano. The addition of cream cheese and heavy cream transforms the dish into a luxuriously velvety creation that's sure to impress. Quick to make in just 45 minutes, this recipe is perfect for weeknight dinners or game-day gatherings. Top it off with fresh cilantro, shredded Monterey Jack cheese, and a splash of lime for a vibrant, customizable finish that elevates every bowl. Easy, satisfying, and bursting with bold flavors, this white chicken chili will quickly become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 pieces garlic cloves, minced
- 2 4-ounce cans canned green chilies (mild or hot, depending on preference)
- 2 15-ounce cans cannellini (white kidney) beans, drained and rinsed
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 ounces cream cheese, softened and cubed
- 0.5 cup heavy cream
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded Monterey Jack cheese (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion and sauté for 4-5 minutes, until softened and translucent.
Stir in minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the chicken is fully cooked and easy to shred.
Remove the chicken from the pot and use two forks to shred it. Set aside.
Add the green chilies, cannellini beans, cumin, chili powder, paprika, oregano, salt, and black pepper to the pot. Stir well.
Return the shredded chicken to the pot and mix everything together.
Reduce the heat to low and add the cream cheese, stirring until it melts and incorporates into the chili.
Stir in the heavy cream and cook for another 5 minutes, or until the chili is heated through and creamy.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the chili hot in bowls, garnished with chopped cilantro, shredded Monterey Jack cheese, and a squeeze of lime if desired.
Nutrition Facts
Calories |
3349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 7057 mg | 307% | |
| Total Carbohydrate | 189.3 g | 69% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 20.1 g | ||
| Protein | 295.8 g | 592% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1177 mg | 91% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 5646 mg | 120% | |
*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.
