Easy White Chicken Chili
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
588 kcal
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Course
Main Course
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Cuisine
American
Easy White Chicken Chili
Description
This chili starts by browning cubed, skinless chicken breast in olive oil before softening diced onion, celery, and green bell pepper in the same pot. Garlic, cumin, chili powder, and cayenne powder add aromatic spice, creating a layered flavor base. The addition of white cannellini beans, frozen corn, diced green chiles, and chicken broth forms a hearty and flavorful chili. Stirring in cubed cream cheese melts it into the broth, giving the chili a rich, creamy consistency that balances the spices and acidity from the chiles. The fresh cilantro stirred in at the end provides a fresh herbal note.
This chili can be eaten on its own or garnished with toppings like sliced jalapenos, diced avocado, shredded Monterey jack cheese, sour cream, and lime juice to tailor the spice and creaminess. It is suitable for stovetop or slow cooker preparation, with a slow cooker option omitting the olive oil and adding cream cheese towards the end of cooking to maintain the creamy texture.
Ingredients
- 3 tablespoons olive oil
- 1 pound chicken breast cubed, boneless skinless
- 1 medium white onion diced
- 4 medium celery diced, ribs
- 1 medium green bell pepper diced
- 4 teaspoons garlic about 4 cloves, minced
- 2 teaspoons cumin ground
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 3 (15 ounce cans) cannellini beans drained, white
- 1 cup corn frozen
- 1 (4 ounce can) diced green chiles
- 8 ounces cream cheese cubed
- 1/4 cup cilantro chopped, fresh
Instructions
- In a large pot, heat 3 tablespoons olive oil over medium-high heat. Add the cubed chicken and cook for about 5 minutes, or until browned on all sides.
- Add the diced onion, celery, and bell pepper to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
- Stir in 4 teaspoons minced garlic, 2 teaspoons ground cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon cayenne pepper. Cook for about 1 minute, until fragrant.
- Pour in 4 cups chicken broth, drained cannellini beans, 1 cup frozen corn, and 1 (4 ounce can) diced green chiles. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in the cubed cream cheese and continue stirring until fully melted and incorporated into the chili.
- Stir in 1/4 cup chopped fresh cilantro and serve hot. Enjoy plain or with your choice of toppings.
Notes
- Serve topped with jalapeno slices, avocado, cheese, sour cream, or lime juice to add fresh or creamy elements.
- For slow cooker preparation, omit olive oil and add cream cheese about 30 minutes before serving for proper melting.
- Simmering after adding beans and chiles helps blend flavors and thicken the chili.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 588kcal | 29% |
| Carbohydrates | 61g | 20% |
| Protein | 36g | 72% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 90mg | 30% |
| Sodium | 963mg | 40% |
| Potassium | 1654mg | 35% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 37.9mg | 42% |
| Calcium | 232mg | 23% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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