5.0 from 66 votes
Easy White Chicken Chili
This White Chicken Chili is the perfect combination of beans and chicken, with just a little bit of heat from green chiles. It’s easy to make and ready in just 30 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 servings
Calories: 588 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 tablespoons olive oil
- 1 pound boneless skinless chicken breasts cubed
- 1 medium white onion diced
- 4 medium celery ribs diced
- 1 medium green bell pepper diced
- 4 teaspoons minced garlic about 4 cloves
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 3 (15 ounce cans) white cannellini beans drained
- 1 cup frozen corn
- 1 (4 ounce can) diced green chiles
- 8 ounces cream cheese cubed
- 1/4 cup chopped fresh cilantro
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.
Cup of Yum
Notes
- SUGGESTED TOPPINGS: sliced jalapeno, diced avocado, shredded Monterey jack cheese, sour cream, and freshly squeezed lime juice.
- SLOW COOKER INSTRUCTIONS: You don’t need to use the olive oil if you are going to make this in a slow cooker. Add the other ingredients to the slow cooker but omit the cream cheese. Cook on low for about 6-8 hours. Add the cream cheese in about 30 minutes before you are going to eat—long enough for it to melt completely in.
Nutrition Information
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
(47%)
Fiber
14g
(56%)
Sugar
5g
(10%)
Vitamin A
860IU
(17%)
Vitamin C
37.9mg
(42%)
Calcium
232mg
(23%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 588
% 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.