White Chicken Chili No Red Ingredients
Cozy up with a warm, comforting bowl of White Chicken Chili with No Red Ingredients—a creamy, flavorful twist on the classic chili that’s perfect for those who prefer a milder dish. This wholesome recipe features tender shredded chicken, hearty great Northern beans, and a harmonious blend of green chilies, cumin, coriander, and white pepper, all simmered in a luscious base of cream cheese and heavy cream. With no tomatoes or red ingredients in sight, this recipe offers a uniquely soothing flavor profile while remaining rich and satisfying. Ready in just 45 minutes, it’s an ideal weeknight dinner for the whole family. Top it off with fresh cilantro and a squeeze of lime for a bright and zesty finish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium-sized, diced yellow onion
- 3 minced garlic cloves
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 15-ounce cans, drained and rinsed great Northern beans
- 2 4-ounce cans, diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 0.5 teaspoon ground white pepper
- 4 ounces, softened cream cheese
- 0.5 cup heavy cream
- 2 tablespoons, chopped (optional) fresh cilantro
- 1 optional, cut into wedges for serving lime
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced yellow onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Place the chicken breasts in the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the chicken is fully cooked and easily shreds with a fork.
Remove the chicken breasts from the pot and shred them using two forks. Set aside.
Return the pot to medium heat. Add the great Northern beans, diced green chilies, ground cumin, ground coriander, dried oregano, and ground white pepper. Stir to combine and let simmer for 5 minutes.
Stir in the softened cream cheese until fully melted and incorporated.
Add the heavy cream and shredded chicken back into the pot. Stir well and let cook for another 5 minutes until heated through.
Taste and adjust seasoning, if needed.
Ladle the chili into bowls and garnish with freshly chopped cilantro, if desired. Serve with lime wedges for a zesty finish.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 3017 mg | 131% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 26.9 g | ||
| Protein | 196.1 g | 392% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4628 mg | 98% | |
*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.
