White Chicken Chili
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
8
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Calories
475 kcal
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Course
Main Course
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Cuisine
American
White Chicken Chili
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This White Chicken Chili is so creamy, hearty, and loaded with chicken, beans, green chiles and sweet corn! One of my favorite chili recipes, it is easy to make and comes together in under an hour, making it perfect for busy weeknights.
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Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 (4-ounce) cans green chiles mild, hot or a combination
- 4 cups chicken broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground pepper to taste
- 2 pounds chicken breasts
- 2 (14-ounces) cans white beans (such as Navy, Cannellini or Great Northern Beans) drained
- 1 cup sweet corn (fresh, canned or frozen)
- 8 ounces cream cheese softened and cubed
- 1/2 cup heavy cream
- Juice of half a lime
Instructions
- In a large Dutch Oven or heavy bottomed pot, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 2-3 minutes. Stir in the garlic and continue sautéing for another minute, or until the garlic is fragrant. Then, add the green chilies and cook for a minute or two, so the extra water can evaporate.
- Pour in the chicken broth and add the oregano, basil, chili powder, cayenne (if using), and a pinch of salt and pepper. Bring to a boil, then add the chicken breasts, cover and lower the heat to medium-low. Cook until the chicken is tender, about 10 - 15 minutes.
- Remove the chicken from the pot and shred. Return to the pot, along with the beans, corn and cream cheese. Cook over medium heat, until the cream cheese melts and incorporates into the chili.
- Stir in the heavy cream and lime juice. Cook until thickened to the desired consistency. For a thicker chili, use the back of a wooden spoon to smash some of the beans against the sides of the pot. The released starch will help thicken the chili further.
- Taste and adjust seasoning as needed.
- Serve with the desired toppings!
Equipments used:
Notes
- Storage and Freezing
- White Chicken Chili will keep in the fridge for up to 4 days.
- If you wish to freeze it, skip adding the cream cheese and heavy cream. Without the dairy, it can be frozen for up to 3 months. Thaw overnight in the fridge, reheat and add the cream cheese and cream.
- Reheating
- Reheat this chili on the stovetop, over medium-low heat, adding more liquid if needed to bring it back to the original consistency.
- Toppings Suggestions
- diced or sliced avocados
- sliced jalapeños and/or sliced red onions
- sour cream
- tortilla strips
- lime wedges
- cilantro or scallions
Nutrition Information
Show Details
Calories
475kcal
(24%)
Carbohydrates
36g
(12%)
Protein
36g
(72%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
124mg
(41%)
Sodium
776mg
(32%)
Potassium
1075mg
(31%)
Fiber
12g
(48%)
Sugar
3g
(6%)
Vitamin A
833IU
(17%)
Vitamin C
24mg
(27%)
Calcium
148mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 36g | 72% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 776mg | 32% |
| Potassium | 1075mg | 23% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 833IU | 17% |
| Vitamin C | 24mg | 27% |
| Calcium | 148mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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