Bob's White Chili

Warm, creamy, and packed with bold flavors, Bob's White Chili is the ultimate comfort food for your weeknight dinner rotation. This hearty twist on traditional chili features tender shredded chicken, creamy cannellini beans, and a fragrant blend of spices like cumin, coriander, and paprika, all simmered together in a rich chicken broth base. A touch of sour cream and melted Monterey Jack cheese gives it an irresistible velvety texture, while diced green chilies add the perfect hint of spice. Garnish each bowl with fresh cilantro and a squeeze of lime for a bright, zesty finish. Ready in under an hour, this easy white chicken chili is a crowd-pleaser that's perfect for game day, family dinners, or chilly evenings.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pieces boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 4-ounce cans green chilies, diced
• 2 15-ounce cans cannellini beans, drained and rinsed
• 4 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 0.5 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons fresh cilantro, chopped
• 1 whole lime, cut into wedges

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Season the chicken breasts with a pinch of salt and pepper. Add the chicken to the pot and sear for 3-4 minutes per side until golden brown. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the diced green chilies, cannellini beans, chicken broth, ground cumin, dried oregano, ground coriander, paprika, salt, and black pepper to the pot. Stir well to combine.

Step 5

Return the chicken breasts to the pot. Bring the mixture to a simmer and reduce the heat to low. Cover and cook for 20-25 minutes or until the chicken is cooked through and tender.

Step 6

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to incorporate.

Step 7

Reduce the heat to a gentle simmer. Stir in the sour cream and shredded Monterey Jack cheese until melted and the chili is creamy.

Step 8

Taste and adjust seasonings as needed.

Step 9

Serve hot in bowls, garnished with chopped cilantro and a squeeze of fresh lime juice. Provide lime wedges on the side.

Nutrition Facts

Serving size	(3015.8g)

Amount per serving	% Daily Value*
Calories	2511.4

Total Fat 101.6g	0%
Saturated Fat 44.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 453.3mg	0%
Sodium 5683.7mg	0%
Total Carbohydrate 207.5g	0%
Dietary Fiber 51.5g	0%
Total Sugars 39.8g
Protein 209.9g	0%

Vitamin D 27.5IU	0%
Calcium 1672.1mg	0%
Iron 27.7mg	0%
Potassium 6186.8mg	0%

*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.

Source of Calories

Fat: 35.4%

Protein: 32.5%

Carbs: 32.1%