Calhoun's White Chili

Warm up your kitchen and your taste buds with Calhoun's White Chili, a hearty and creamy twist on traditional chili that's perfect for cozy nights or casual gatherings. This comforting recipe combines tender shredded chicken, great northern beans, and a zesty blend of green chilies, cumin, and oregano, all simmered to perfection in a rich, velvety broth made with sour cream and heavy cream. Topped with fresh cilantro, shredded cheddar cheese, and paired with crispy tortilla chips, this one-pot wonder delivers bold flavors and a satisfying texture. Ready in under an hour, this white chicken chili is an irresistible crowd-pleaser that balances convenience and gourmet appeal. Ideal for family dinners, game days, or anytime you're craving a flavorful, satisfying meal!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pieces chicken breasts (boneless, skinless)
• 2 tablespoons olive oil
• 1 large yellow onion (diced)
• 4 cloves garlic (minced)
• 2 4-ounce cans green chilies (diced, canned)
• 4 cups chicken broth
• 3 15-ounce cans great northern beans (drained and rinsed)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 0.25 teaspoons cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup sour cream
• 0.5 cup heavy cream
• 0.25 cup fresh cilantro (chopped)
• 1 cup cheddar cheese (shredded, for topping)
• 2 cups tortilla chips (for serving)

Directions

Step 1

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

Step 2

Season the chicken breasts with a pinch of salt and pepper on both sides.

Step 3

Place the chicken in the pot and cook for 6-7 minutes per side, or until golden brown and fully cooked. Remove the chicken from the pot and set aside.

Step 4

In the same pot, add diced onion and cook for 3-4 minutes until softened.

Step 5

Add minced garlic and cook for another 1 minute until fragrant.

Step 6

Stir in diced green chilies, chicken broth, and great northern beans.

Step 7

Add ground cumin, dried oregano, cayenne pepper, salt, and black pepper. Stir well to combine.

Step 8

Shred the cooked chicken using two forks and return it to the pot.

Step 9

Bring the mixture to a gentle simmer and let it cook for 20 minutes, allowing the flavors to meld together.

Step 10

Lower the heat and stir in sour cream and heavy cream to create a creamy consistency.

Step 11

Simmer for another 5 minutes, stirring occasionally, until the chili is heated through.

Step 12

Taste and adjust seasonings if needed.

Step 13

Serve hot, topped with chopped cilantro and shredded cheddar cheese. Pair with tortilla chips for dipping.

Nutrition Facts

Serving size	(2559.3g)

Amount per serving	% Daily Value*
Calories	3016.0

Total Fat 193.3g	0%
Saturated Fat 90.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 650.8mg	0%
Sodium 7383.5mg	0%
Total Carbohydrate 151.9g	0%
Dietary Fiber 18.0g	0%
Total Sugars 34.5g
Protein 175.6g	0%

Vitamin D 69.2IU	0%
Calcium 1532.7mg	0%
Iron 15.0mg	0%
Potassium 2967.7mg	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: 57.0%

Protein: 23.0%

Carbs: 19.9%