Award Winning White Chicken Chili

Dive into a bowl of comfort with this *Award Winning White Chicken Chili*, a creamy and flavorful twist on classic chili that's sure to impress your family and guests alike. Tender shredded chicken, hearty great northern beans, and a hint of heat from diced green chilies and optional jalapeño come together in a rich, velvety broth infused with aromatic spices like cumin, coriander, and chili powder. A touch of cream cheese and heavy cream gives this dish its signature luxurious texture, while optional toppings like Monterey Jack cheese, fresh cilantro, and a squeeze of lime elevate every spoonful. Ready in under an hour and perfect for a cozy dinner or game-day gathering, this white chicken chili balances warmth, spice, and creaminess to create an irresistible crowd-pleaser.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 piece jalapeño, finely diced (optional, seeds removed for less heat)
• 4 cups chicken broth
• 2 15-ounce cans cans of great northern beans (rinsed and drained)
• 1 4-ounce can can of diced green chilies
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons chili powder
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 4 ounces cream cheese, softened
• 0.5 cups heavy cream
• 1 cup shredded Monterey Jack cheese (optional, for topping)
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 4 pieces lime wedges (optional, for serving)

Directions

Step 1

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

Step 2

Season both sides of the chicken breasts with salt and pepper, then add them to the pot. Sear for 3-4 minutes per side until golden brown but not cooked through. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the garlic and jalapeño (if using) and cook for another 1-2 minutes until fragrant.

Step 4

Pour in the chicken broth and stir in the great northern beans, green chilies, cumin, coriander, and chili powder. Bring the mixture to a simmer.

Step 5

Return the chicken breasts to the pot, cover, and let simmer over low heat for 20 minutes or until the chicken is fully cooked and tender.

Step 6

Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.

Step 7

Add the softened cream cheese and stir until melted and incorporated. Stir in the heavy cream for a creamy consistency.

Step 8

Taste and adjust seasoning with more salt or spices as needed. Simmer for another 5 minutes.

Step 9

Ladle the white chicken chili into bowls and, if desired, top with shredded Monterey Jack cheese, chopped cilantro, or a squeeze of lime. Serve warm!

Nutrition Facts

Serving size	2109.2 grams (2109.2g)

Amount per serving	% Daily Value*
Calories	764

Total Fat 4.50g	6%
Saturated Fat 0.10g	1%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2317mg	101%
Total Carbohydrate 139.50g	51%
Dietary Fiber 48.30g	173%
Total Sugars 12.80g
Protein 54.90g	110%

Vitamin D 0IU	0%
Calcium 601mg	46%
Iron 20mg	109%
Potassium 3144mg	67%

*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: 5.0%

Protein: 26.8%

Carbs: 68.2%