White Chili
Warm up with a comforting bowl of White Chili, a creamy and flavorful twist on traditional chili that’s packed with hearty ingredients and bold spices. This easy-to-make dish combines tender shredded chicken, white beans, and sweet corn simmered in a seasoned broth infused with cumin, coriander, and green chilies for a mild kick. The addition of cream cheese and half-and-half creates a rich, velvety texture that sets this recipe apart. Ready in under an hour, this one-pot meal is perfect for weeknight dinners or cozy gatherings. Serve it with a sprinkle of fresh cilantro and a squeeze of lime for a refreshing finish. Whether you're searching for a unique chicken chili recipe or a crowd-pleasing comfort food, White Chili is sure to deliver.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pounds Chicken breast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 1 tablespoon Cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Oregano
- 2 4-ounce cans Green chilies (diced, canned)
- 4 cups Chicken broth
- 3 15-ounce cans White beans (e.g., cannellini or great northern), drained and rinsed
- 1 cup Corn (fresh, frozen, or canned)
- 1 cup Half-and-half
- 4 ounces Cream cheese, softened
- 2 tablespoons Cilantro, chopped (optional for garnish)
- 4 pieces Lime wedges (optional for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with salt and pepper. Add them to the pot and sear for 4-5 minutes on each side until golden brown. Remove and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic, cumin, coriander, and oregano, cooking for 1 minute until fragrant.
Add the green chilies and chicken broth to the pot. Stir well to combine.
Return the chicken breasts to the pot, bring to a simmer, and cover. Cook for 20 minutes or until the chicken is fully cooked.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
Add the white beans and corn to the pot. Simmer, uncovered, for 10 minutes to allow the flavors to meld.
Stir in the half-and-half and cream cheese until the cream cheese is melted and the chili is creamy.
Taste and adjust seasoning as needed, adding more salt or pepper as preferred.
Serve hot, garnished with chopped cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 7.9 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1175 mg | 25% | |
*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.
