White Chili with Chicken
Warm up with a comforting bowl of White Chili with Chicken, a creamy and flavorful twist on traditional chili that’s perfect for cozy weeknight dinners or casual gatherings. This hearty recipe combines tender shredded chicken, hearty great northern beans, and a blend of aromatic spices like cumin, oregano, and coriander, all simmered in a rich broth with a touch of heavy cream for luxurious creaminess. Finished with a bright splash of fresh lime juice and optional toppings like shredded Monterey Jack cheese and sliced jalapeños, this dish strikes the perfect balance of richness and zest. With just 15 minutes of prep and pantry-friendly ingredients, this easy chicken chili is a crowd-pleasing option for busy cooks looking to impress. Perfect for game day, meal prep, or satisfying comfort food in under an hour!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pieces (about 1 pound) Chicken breasts, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 4 cups Chicken broth
- 2 15-ounce cans Canned great northern beans, drained and rinsed
- 1 4-ounce can Canned diced green chiles
- 1.5 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoons Chili powder
- 0.5 teaspoons Ground coriander
- 0.5 cup Heavy cream
- 2 tablespoons Fresh lime juice
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Shredded Monterey Jack cheese (optional, for topping)
- 0.25 cup Sliced jalapeños (optional, for topping)
Instructions
Heat the olive oil in a large Dutch oven or stockpot over medium heat.
Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.
Place the chicken breasts in the pot and sear for 2-3 minutes per side, until golden brown. Remove the chicken from the pot and set aside.
Add the diced onion to the pot and cook for 4-5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
Add the great northern beans, diced green chiles, ground cumin, dried oregano, chili powder, ground coriander, and the remaining salt and black pepper. Stir to combine.
Return the seared chicken breasts to the pot. Bring the mixture to a simmer, cover, and cook for 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks.
Return the shredded chicken to the pot and stir in the heavy cream and fresh lime juice.
Taste and adjust seasoning, adding more salt or spices if needed.
Simmer for 5 more minutes to thicken slightly and meld the flavors.
Serve the chili in bowls and garnish with fresh cilantro, shredded Monterey Jack cheese, or sliced jalapeños, if desired.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 2.5 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 942 mg | 20% | |
*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.
