Lisa's Off the Hook White Chicken Chilli

Creamy, zesty, and undeniably comforting, Lisa's Off the Hook White Chicken Chili is the ultimate one-pot meal for cozy nights. This hearty chili combines tender shredded chicken, earthy great northern beans, and a medley of flavorful spices like cumin, oregano, and chili powder for a bold yet balanced taste. A rich blend of heavy cream and softened cream cheese adds an irresistibly velvety texture, while diced green chilies lend just the right amount of heat. Ready in just 40 minutes, this recipe is easy to prepare yet packed with layers of flavor, making it perfect for weeknight dinners or casual gatherings. Top it off with fresh cilantro and melted Monterey Jack cheese for a delicious finishing touch, and don’t forget the tortilla chips for dipping! Whether you're craving comfort food or looking for a crowd-pleasing dish, this white chicken chili will have you coming back for seconds.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 3 cups cooked shredded chicken
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 4-ounce cans green chilies (canned, diced)
• 2 15-ounce cans great northern beans, drained and rinsed
• 4 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 cup heavy cream
• 4 ounces cream cheese, softened
• 2 tablespoons cilantro, chopped (optional garnish)
• 0.5 cup shredded Monterey Jack cheese (optional garnish)
• 1 bag tortilla chips (optional side)

Directions

Step 1

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

Step 2

Add the diced onion and sauté until softened, about 4-5 minutes.

Step 3

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

Step 4

Add the diced green chilies, great northern beans, and chicken broth to the pot.

Step 5

Stir in the cumin, coriander, chili powder, oregano, salt, and black pepper.

Step 6

Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.

Step 7

Add the shredded chicken and cook for another 5 minutes to heat through.

Step 8

Reduce the heat to low and stir in the heavy cream and softened cream cheese until fully incorporated and the soup is creamy.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Ladle the chili into bowls and garnish with chopped cilantro and shredded Monterey Jack cheese, if desired.

Step 11

Serve with tortilla chips on the side for dipping, and enjoy!

Nutrition Facts

Serving size	(3401.5g)

Amount per serving	% Daily Value*
Calories	4329.1

Total Fat 205.1g	0%
Saturated Fat 77.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 903.9mg	0%
Sodium 7666.8mg	0%
Total Carbohydrate 300.4g	0%
Dietary Fiber 55.3g	0%
Total Sugars 22.5g
Protein 322.3g	0%

Vitamin D 12IU	0%
Calcium 1386.6mg	0%
Iron 35.7mg	0%
Potassium 6328.0mg	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: 42.6%

Protein: 29.7%

Carbs: 27.7%