Ingredients
Scale
For the White Chicken Chili:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans great Northern beans, rinsed and drained
- 1 (4-ounce) can diced green chilies (mild or hot)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon black pepper, freshly ground
- 4 ounces cream cheese, softened and cubed
Optional Toppings:
- Shredded Monterey Jack or cheddar cheese
- Sour cream or plain yogurt
- Fresh cilantro, chopped
- Avocado, diced or sliced
- Tortilla chips, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and green bell pepper, sauté for 5-7 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add chicken cubes and sear for 2-3 minutes per side until lightly browned.
- Pour in chicken broth, scraping up any browned bits from the bottom.
- Add white beans, diced green chilies, cumin, oregano, chili powder, salt, and black pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes.
- Remove from heat and stir in cubed cream cheese until melted and smooth.
- Serve hot, garnished with desired toppings like cheese, sour cream, or avocado.
Notes
For extra thickness, mash some of the white beans before adding them. Serve with warm cornbread or over baked potatoes for a heartier meal!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup, Chili
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 37g
- Cholesterol: 90mg
Keywords: White Chicken Chili, Creamy Chili, Comfort Food, Easy Chili Recipe