Description
Creamy and Comforting White Chicken Chili is a cozy dish perfect for chilly winter days, featuring tender chicken, white beans, and aromatic spices.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cup white beans (cannellini or Great Northern)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (4 ounce) diced green chilies
- 4 cup low-sodium chicken broth
- 8 ounce cream cheese, softened
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon oregano
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is softened and translucent, about 5 minutes.
2. Toss the chicken breasts, cumin, oregano, and diced green chilies into the pot, and cook for 2-3 minutes to allow the flavors to meld.
3. Pour in the chicken broth and the rinsed and drained white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the chili.
5. Stir in the softened cream cheese until it’s fully melted and the chili has a rich, velvety texture.
6. Ladle the white chicken chili into bowls and top with your favorite garnishes, such as fresh cilantro, sliced avocado, a dollop of sour cream, and shredded cheese.
Notes
For a spicier chili, add more diced green chilies or a pinch of cayenne pepper. White chicken chili freezes beautifully, so feel free to make a double batch. You can also mix in corn, diced bell peppers, or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 375
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 75mg