White Chili Chicken
Indulge in the creamy, comforting flavors of White Chicken Chili—a satisfying twist on traditional chili that’s perfect for cozy nights or hearty gatherings. This one-pot wonder combines tender shredded chicken breasts, creamy Great Northern beans, and zesty diced green chilies, all simmered in a fragrant blend of spices like cumin, oregano, and coriander. A luscious finish of heavy cream and melty cream cheese takes this dish to the next level, creating a velvety texture that’s utterly irresistible. Ready in just one hour and customizable with toppings like Monterey Jack cheese, fresh cilantro, and spicy jalapeños, this flavor-packed white chili is the ultimate crowd-pleaser. Whether you’re hosting game day or craving comforting home cooking, this White Chicken Chili checks all the boxes for easy, flavorful, and creamy satisfaction.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium White onion, diced
- 4 cloves Garlic, minced
- 4 cups Chicken broth
- 2 15-ounce cans Great Northern beans (canned), drained and rinsed
- 2 4-ounce cans Diced green chilies (canned)
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 cup Heavy cream
- 4 ounces Cream cheese, softened
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Shredded Monterey Jack cheese (optional, for topping)
- 0.25 cup Sliced jalapeños (optional, for garnish)
Instructions
1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
2. Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Cook for about 5-7 minutes per side, or until fully cooked and lightly browned. Remove the chicken from the pot and set aside to cool slightly.
3. In the same pot, add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Add the minced garlic and cook for another 1 minute until fragrant.
5. Pour in the chicken broth, then add the drained and rinsed Great Northern beans, diced green chilies, ground cumin, oregano, coriander, salt, and black pepper. Stir to combine.
6. Shred the cooked chicken using two forks, then return it to the pot.
7. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally.
8. Add the heavy cream and softened cream cheese to the chili. Stir until the cream cheese is fully melted and incorporated. Cook for an additional 5-10 minutes to allow the flavors to meld together.
9. Taste and adjust seasoning with more salt or pepper, if needed.
10. Serve the white chicken chili hot, garnished with chopped cilantro, shredded Monterey Jack cheese, and sliced jalapeños, if desired. Enjoy!
Nutrition Facts
Calories |
2673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 8728 mg | 379% | |
| Total Carbohydrate | 157.0 g | 57% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 27.6 g | ||
| Protein | 188.7 g | 377% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1239 mg | 95% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4692 mg | 100% | |
*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.
