White Chili with Chicken

Warm up with a comforting bowl of White Chili with Chicken, a creamy and flavorful twist on traditional chili that’s perfect for cozy weeknight dinners or casual gatherings. This hearty recipe combines tender shredded chicken, hearty great northern beans, and a blend of aromatic spices like cumin, oregano, and coriander, all simmered in a rich broth with a touch of heavy cream for luxurious creaminess. Finished with a bright splash of fresh lime juice and optional toppings like shredded Monterey Jack cheese and sliced jalapeños, this dish strikes the perfect balance of richness and zest. With just 15 minutes of prep and pantry-friendly ingredients, this easy chicken chili is a crowd-pleasing option for busy cooks looking to impress. Perfect for game day, meal prep, or satisfying comfort food in under an hour!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 2 pieces (about 1 pound) Chicken breasts, boneless and skinless
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 4 cups Chicken broth
• 2 15-ounce cans Canned great northern beans, drained and rinsed
• 1 4-ounce can Canned diced green chiles
• 1.5 teaspoons Ground cumin
• 1 teaspoon Dried oregano
• 0.5 teaspoons Chili powder
• 0.5 teaspoons Ground coriander
• 0.5 cup Heavy cream
• 2 tablespoons Fresh lime juice
• 0.25 cup Fresh cilantro, chopped
• 0.5 cup Shredded Monterey Jack cheese (optional, for topping)
• 0.25 cup Sliced jalapeños (optional, for topping)

Directions

Step 1

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

Step 2

Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.

Step 3

Place the chicken breasts in the pot and sear for 2-3 minutes per side, until golden brown. Remove the chicken from the pot and set aside.

Step 4

Add the diced onion to the pot and cook for 4-5 minutes, stirring occasionally, until softened.

Step 5

Stir in the minced garlic and cook for 30 seconds, until fragrant.

Step 6

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.

Step 7

Add the great northern beans, diced green chiles, ground cumin, dried oregano, chili powder, ground coriander, and the remaining salt and black pepper. Stir to combine.

Step 8

Return the seared chicken breasts to the pot. Bring the mixture to a simmer, cover, and cook for 20 minutes, or until the chicken is fully cooked and tender.

Step 9

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

Step 10

Return the shredded chicken to the pot and stir in the heavy cream and fresh lime juice.

Step 11

Taste and adjust seasoning, adding more salt or spices if needed.

Step 12

Simmer for 5 more minutes to thicken slightly and meld the flavors.

Step 13

Serve the chili in bowls and garnish with fresh cilantro, shredded Monterey Jack cheese, or sliced jalapeños, if desired.

Nutrition Facts

Serving size	(2526.6g)

Amount per serving	% Daily Value*
Calories	2587.0

Total Fat 118.9g	0%
Saturated Fat 47.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 941.1mg	0%
Sodium 6316.2mg	0%
Total Carbohydrate 41.3g	0%
Dietary Fiber 11.5g	0%
Total Sugars 9.6g
Protein 315.2g	0%

Vitamin D 21.1IU	0%
Calcium 752.5mg	0%
Iron 17.7mg	0%
Potassium 3940.6mg	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: 42.9%

Protein: 50.5%

Carbs: 6.6%