White Chicken Chili with Rotel Tomatoes

Nutriscore Rating: 72/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 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

9 steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. 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.

3. In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.

4. 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.

5. Shred the cooked chicken using two forks, then return it to the pot. Stir to incorporate.

6. Bring the mixture to a gentle simmer, reduce the heat to low, and allow it to cook for 20 minutes, stirring occasionally.

7. After 20 minutes, stir in the softened cream cheese until it is fully incorporated into the chili, creating a creamy texture.

8. Taste and adjust seasoning as needed with additional salt or spices.

9. Serve hot, garnished with fresh cilantro and shredded Monterey Jack cheese if desired. Accompany with tortilla chips for added crunch and flavor.

Nutrition Facts

1 serving (437.4g)

Calories		374
% Daily Value*
Total Fat		17.5 g	22%
	Saturated Fat	7.0 g	35%
	Polyunsaturated Fat	0.0 g
Cholesterol		79 mg	26%
Sodium		1214 mg	53%
Total Carbohydrate		24.5 g	9%
	Dietary Fiber	5.7 g	20%
	Total Sugars	4.4 g
Protein		29.7 g	59%
Vitamin D		0.1 mcg	0%
Calcium		178 mg	14%
Iron		3.1 mg	17%
Potassium		710 mg	15%

*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.

Source of Calories

Fat: 947 cal (42.2%%)

Protein: 712 cal (31.8%%)

Carbs: 584 cal (26.0%%)