Patrick's White Chicken Chili

Creamy, comforting, and loaded with zesty flavor, Patrick's White Chicken Chili is a game-changer for cozy weeknight dinners or casual gatherings. This hearty dish combines tender shredded chicken, Great Northern beans, and the mild heat of diced green chilies, all simmered in a rich blend of spices like cumin, coriander, and chili powder. A touch of cream cheese and sour cream adds luxurious creaminess, while optional toppings like Monterey Jack cheese, fresh cilantro, and zesty lime wedges take each bite to new heights. With just 15 minutes of prep and a simmering time that infuses every ingredient with bold, savory depth, this one-pot wonder is as easy to make as it is to devour. Perfect for serving up big, satisfying bowls, it's a must-try if you're craving hearty, flavorful comfort food!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1.5 pounds Chicken breasts, boneless and skinless
• 1 large Yellow onion, diced
• 4 cloves Garlic cloves, minced
• 2 teaspoons Cumin
• 1 teaspoon Oregano
• 1 teaspoon Chili powder
• 1 teaspoon Ground coriander
• 4 cups Chicken broth
• 2 4-ounce cans Diced green chilies
• 2 15-ounce cans Great Northern beans, rinsed and drained
• 1 15-ounce can Sweet corn, drained (optional)
• 4 ounces Cream cheese, softened
• 0.5 cup Sour cream
• 1 cup Shredded Monterey Jack cheese (optional, for garnish)
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
• 0 as needed Fresh lime wedges (optional, for serving)

Directions

Step 1

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

Step 2

Add the chicken breasts and cook for 6–8 minutes per side, or until golden and cooked through. Remove the chicken, let it rest for a few minutes, then shred it using two forks.

Step 3

In the same pot, add the diced onion and cook for 4–5 minutes, or until softened. Stir in the minced garlic and cook for an additional minute.

Step 4

Add the cumin, oregano, chili powder, and ground coriander to the pot. Stir well to toast the spices for about 30 seconds.

Step 5

Pour in the chicken broth and scrape the bottom of the pot to deglaze it. Add the green chilies, great northern beans, and sweet corn (if using). Stir to combine.

Step 6

Return the shredded chicken to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.

Step 7

Stir in the softened cream cheese and sour cream until fully incorporated and the chili becomes creamy. Adjust the seasoning with salt and pepper to taste.

Step 8

Serve hot, garnished with shredded Monterey Jack cheese, chopped cilantro, and lime wedges if desired. Enjoy!

Nutrition Facts

Serving size	(2502.0g)

Amount per serving	% Daily Value*
Calories	2719.1

Total Fat 149.7g	0%
Saturated Fat 70.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 861.4mg	0%
Sodium 4025.2mg	0%
Total Carbohydrate 74.8g	0%
Dietary Fiber 12.6g	0%
Total Sugars 32.0g
Protein 273.2g	0%

Vitamin D 30.8IU	0%
Calcium 1412.2mg	0%
Iron 18.0mg	0%
Potassium 4118.3mg	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: 49.2%

Protein: 39.9%

Carbs: 10.9%