White Heat Chicken Chili
Turn up the heat on your weeknight dinner game with White Heat Chicken Chili, a bold and creamy twist on classic chili recipes. Packed with tender shredded chicken, hearty cannellini beans, and the fiery kick of green chilies, jalapeños, and optional cayenne, this one-pot wonder is both satisfying and full of flavor. Smoky undertones from paprika and chili powder blend beautifully with tangy lime juice and a dollop of sour cream, creating a velvety finish that’s impossible to resist. Ready in under an hour, this zesty chicken chili is perfect for cozy nights or a crowd-pleasing game-day meal. Serve it steaming hot with a sprinkle of fresh cilantro for a bowl of spicy comfort food that bites back.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 green chili peppers, diced
- 1 jalapeño, seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper (optional, for extra heat)
- 4 cups chicken broth
- 2 15-ounce cans cannellini beans (white kidney beans), drained and rinsed
- 1 cup frozen corn kernels
- 0.5 cup sour cream
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts lightly with salt and pepper, then add them to the pot. Cook for 4-5 minutes on each side, or until golden brown and partially cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic, diced green chilies, and minced jalapeño, and cook for 1-2 minutes until fragrant.
Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Mix to coat the vegetables in the spices.
Pour in the chicken broth and bring to a gentle boil.
Add the cannellini beans and corn, then return the partially cooked chicken breasts to the pot. Reduce the heat to a simmer.
Cover and cook for 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot, shred it using two forks, and return it to the pot.
Stir in the sour cream, fresh cilantro, and lime juice. Season with salt and black pepper to taste.
Simmer for an additional 5 minutes, stirring occasionally, until the chili is creamy and flavors are well combined.
Serve hot, garnished with extra cilantro or a dollop of sour cream, if desired.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 6.0 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 852 mg | 18% | |
*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.
