Laura's Version of White Chili

Laura's Version of White Chili is a cozy, creamy twist on the classic chili, loaded with tender shredded chicken, hearty cannellini beans, sweet corn, and a medley of warming spices like cumin, coriander, and chili powder. This rich and satisfying recipe features cream cheese and heavy cream, creating a luscious, velvety base that perfectly complements the kick of diced green chilies. Ready in under an hour, this one-pot wonder is ideal for busy weeknights or casual gatherings, and it's finished with a fresh cilantro garnish and a zesty squeeze of lime for a burst of brightness. Serve it with cornbread or tortilla chips for a comforting meal that will have everyone asking for seconds!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pieces chicken breasts (boneless, skinless)
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 4-ounce cans green chilies, diced (canned)
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon oregano, dried
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 4 cups chicken broth
• 2 15-ounce cans cannellini beans (white beans), rinsed and drained
• 1 cup sweet corn (frozen or canned)
• 4 ounces cream cheese, softened
• 0.5 cup heavy cream
• 0.25 cup fresh cilantro, chopped (for garnish)
• 1 whole lime wedges (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 sear them in the pot for about 3-4 minutes per side until golden brown. Remove and set aside.

Step 3

In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Stir in the diced green chilies, ground cumin, coriander, chili powder, oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices.

Step 5

Pour in the chicken broth and bring to a simmer. Return the chicken breasts to the pot and cook for 15-20 minutes, or until the chicken is fully cooked and tender.

Step 6

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

Step 7

Add the cannellini beans and sweet corn, stirring to combine. Allow the chili to simmer for another 5-7 minutes.

Step 8

Reduce the heat to low and stir in the cream cheese until melted and smooth. Then add the heavy cream and stir well to combine.

Step 9

Taste and adjust seasonings if needed. Simmer for an additional 5 minutes to thicken slightly.

Step 10

Serve the white chili hot, garnished with fresh cilantro and a squeeze of lime. Pair with cornbread or tortilla chips for a complete meal.

Nutrition Facts

Serving size	(2317.5g)

Amount per serving	% Daily Value*
Calories	2080.2

Total Fat 125.1g	0%
Saturated Fat 56.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 541.3mg	0%
Sodium 6818.9mg	0%
Total Carbohydrate 93.9g	0%
Dietary Fiber 18.8g	0%
Total Sugars 29.9g
Protein 143.4g	0%

Vitamin D 45.2IU	0%
Calcium 442.4mg	0%
Iron 14.5mg	0%
Potassium 3411.3mg	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: 54.3%

Protein: 27.6%

Carbs: 18.1%