White Chicken Chili with Rotel Tomatoes
Warm, comforting, and packed with bold, zesty flavors, this White Chicken Chili with Rotel Tomatoes is the ultimate one-pot meal for busy weeknights or cozy family dinners. Tender shredded chicken, creamy white beans, and the slight heat of Rotel tomatoes with green chilies come together in a velvety broth infused with cumin, chili powder, and coriander. A dollop of cream cheese adds a luscious richness, while optional toppings like fresh cilantro, shredded Monterey Jack cheese, and crispy tortilla chips let you customize every bowl to perfection. Ready in just 45 minutes, this hearty chili is a satisfying, high-protein dish that’s as easy to make as it is to love.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 4 cups Chicken broth
- 2 cans (15 ounces each), drained and rinsed Great Northern beans
- 1 can (10 ounces) Rotel tomatoes with green chilies
- 1 can (4 ounces) Canned mild green chilies
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 ounces, softened Cream cheese
- 2 tablespoons, chopped (optional, for garnish) Fresh cilantro
- 0.5 cup (optional, for serving) Shredded Monterey Jack cheese
- 1 bag (optional, for serving) Tortilla chips
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 5-7 minutes per side, or until fully cooked through. Remove the chicken from the pot and set aside to cool slightly.
In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Pour in the chicken broth, then add the Great Northern beans, Rotel tomatoes (with juices), mild green chilies, cumin, chili powder, ground coriander, salt, and black pepper. Stir to combine.
Shred the cooked chicken using two forks, then return it to the pot. Stir to incorporate.
Bring the mixture to a gentle simmer, reduce the heat to low, and allow it to cook for 20 minutes, stirring occasionally.
After 20 minutes, stir in the softened cream cheese until it is fully incorporated into the chili, creating a creamy texture.
Taste and adjust seasoning as needed with additional salt or spices.
Serve hot, garnished with fresh cilantro and shredded Monterey Jack cheese if desired. Accompany with tortilla chips for added crunch and flavor.
Nutrition Facts
Calories |
3445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 37.2 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 10402 mg | 452% | |
| Total Carbohydrate | 317.3 g | 115% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 28.0 g | ||
| Protein | 198.2 g | 396% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1418 mg | 109% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2152 mg | 46% | |
*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.
