White Lightning Chili
Get ready to spice up your dinner table with this hearty and flavorful White Lightning Chili! Perfectly seasoned and irresistibly creamy, this white chicken chili combines tender shredded chicken, creamy great Northern beans, and a touch of heat from diced green chilies. Infused with bold spices like cumin, coriander, and a hint of cayenne, it’s a comforting bowl of warmth that comes together in just under an hour. The addition of sour cream and Monterey Jack cheese creates a luscious, velvety texture, making every bite rich and satisfying. Garnished with fresh cilantro for a burst of brightness, this one-pot wonder is ideal for cozy weeknight meals or game-day feasts. Discover the ultimate balance of creamy, spicy, and savory in every comforting spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 15-ounce cans canned great Northern beans, drained and rinsed
- 2 4-ounce cans canned diced green chilies
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional for extra heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 0.25 cup fresh cilantro, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
Add the chicken breasts to the pot and pour in the chicken broth. Bring to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is fully cooked and easily shreds with a fork.
Remove the chicken breasts from the pot and shred them using two forks. Set aside.
Return the shredded chicken to the pot and add the great Northern beans, diced green chilies, ground cumin, ground coriander, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well to combine.
Simmer the chili for another 10-15 minutes, stirring occasionally to allow the flavors to meld.
Lower the heat and stir in the sour cream and shredded Monterey Jack cheese until fully melted and incorporated.
Taste and adjust seasoning if needed.
Ladle the chili into bowls and garnish with chopped cilantro, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 929 mg | 310% | |
| Sodium | 7107 mg | 309% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 22.6 g | ||
| Protein | 334.8 g | 670% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1335 mg | 103% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4064 mg | 86% | |
*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.
