Dad's White Chili

Warm up your day with a bowl of Dad's White Chili, a comforting and creamy twist on traditional chili that's packed with bold flavors and wholesome ingredients. This hearty recipe features tender shredded chicken, silky white beans, and a fragrant blend of cumin, coriander, and oregano, all simmered together in a rich broth infused with green chilies. A luxurious combination of sour cream and heavy cream gives this chili its signature velvety texture, making it a true crowd-pleaser. Ready in under an hour, this dish is perfect for busy weeknights or cozy gatherings. Garnish with fresh cilantro and a sprinkle of shredded Monterey Jack cheese for a satisfying, flavor-packed meal that's sure to become a family favorite. Perfect for chili lovers searching for a lighter, flavorful alternative, this recipe is a must-try!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 large chicken breasts (boneless, skinless)
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 2 4-ounce cans canned green chilies (chopped)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon dried oregano
• 4 cups chicken broth
• 3 15-ounce cans canned white beans (cannellini or great northern)
• 1 cup sour cream
• 0.5 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup fresh cilantro (chopped, for garnish)
• 1 cup shredded Monterey Jack cheese (optional, for serving)

Directions

Step 1

Heat the 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, then add them to the pot. Sear the chicken on each side for 3-4 minutes, until lightly browned. Remove chicken and set aside.

Step 3

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

Step 4

Add the chopped green chilies, ground cumin, ground coriander, and dried oregano to the pot. Stir to combine and let the spices toast for 1 minute for extra flavor.

Step 5

Pour in the chicken broth and bring the mixture to a simmer.

Step 6

Return the chicken breasts to the pot and let them simmer in the broth for about 15-20 minutes, or until fully cooked. Remove the chicken and shred it with two forks.

Step 7

Add the shredded chicken back to the pot, along with the drained and rinsed white beans. Stir to combine.

Step 8

Reduce the heat to low and stir in the sour cream and heavy cream. Taste and adjust seasoning with salt and pepper as needed.

Step 9

Simmer for 5 additional minutes, stirring occasionally, until the chili is hot and flavors are well combined.

Step 10

Serve hot in bowls. Garnish with fresh cilantro and, if desired, a sprinkle of shredded Monterey Jack cheese.

Nutrition Facts

Serving size	(3389.5g)

Amount per serving	% Daily Value*
Calories	3434.9

Total Fat 166.6g	0%
Saturated Fat 83.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 675mg	0%
Sodium 9959.2mg	0%
Total Carbohydrate 243.9g	0%
Dietary Fiber 64.9g	0%
Total Sugars 35.6g
Protein 245.7g	0%

Vitamin D 76IU	0%
Calcium 1942.6mg	0%
Iron 35.1mg	0%
Potassium 5433.9mg	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: 43.4%

Protein: 28.4%

Carbs: 28.2%