Ken's White Chili

Warm, hearty, and full of bold flavors, Ken's White Chili is the ultimate comfort food for chilly nights or satisfying weeknight dinners. This creamy, protein-packed chili combines tender shredded chicken, buttery cannellini beans, and sweet bursts of frozen corn, all simmered in a rich, spiced chicken broth infused with smoky cumin, zesty green chilies, and a hint of heat from cayenne. A splash of heavy cream adds a luscious texture, while fresh cilantro and gooey Monterey Jack cheese provide the perfect finishing touches. Ready in under an hour, this one-pot wonder is as easy as it is delicious, with lime wedges on the side for a burst of tangy freshness. It's a gluten-free crowd-pleaser that’s perfect for meal prep or serving at casual gatherings. For the best white chicken chili recipe you’ll ever try, Ken’s White Chili hits all the right notes!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 4-ounce cans canned green chilies (mild or hot)
• 4 cups chicken broth
• 2 15-ounce cans cannellini beans, drained and rinsed
• 1 cup frozen corn
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 0.25 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 cup heavy cream
• 0.25 cup fresh cilantro, chopped
• 1 cup shredded Monterey Jack cheese
• 1 lime, cut into wedges

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. Cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the pot and set aside to cool.

Step 3

In the same pot, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 5

Add the canned green chilies, chicken broth, cannellini beans, and frozen corn to the pot. Stir to combine.

Step 6

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

Step 7

Stir in the cumin, oregano, cayenne pepper, salt, and black pepper. Bring the chili to a simmer over medium heat.

Step 8

Reduce the heat to low, cover the pot, and simmer for 25 minutes, stirring occasionally to prevent sticking.

Step 9

Stir in the heavy cream and chopped cilantro. Simmer for another 5 minutes to warm through.

Step 10

Serve the chili hot, topped with shredded Monterey Jack cheese, with lime wedges on the side for squeezing. Enjoy!

Nutrition Facts

Serving size	(2948.0g)

Amount per serving	% Daily Value*
Calories	2835.1

Total Fat 123.8g	0%
Saturated Fat 54.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 605.6mg	0%
Sodium 5708.3mg	0%
Total Carbohydrate 194.7g	0%
Dietary Fiber 50.4g	0%
Total Sugars 17.5g
Protein 236.3g	0%

Vitamin D 28.5IU	0%
Calcium 1471.4mg	0%
Iron 27.8mg	0%
Potassium 5459.9mg	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: 39.3%

Protein: 33.3%

Carbs: 27.4%