Gourmet White Chicken Chili

Indulge in the creamy, comforting flavors of Gourmet White Chicken Chili—a sophisticated twist on a cold-weather classic. This hearty one-pot meal features tender shredded chicken, creamy great northern beans, mild green chilies, and an aromatic blend of smoked paprika, cumin, and coriander. Elevated with softened cream cheese and a splash of heavy cream, this chili achieves a velvety, rich texture that’s perfectly balanced by the zing of fresh lime juice and cilantro. Ready in under an hour, it’s a deliciously easy dinner option for weeknights or entertaining. Serve it hot with a sprinkle of Monterey Jack cheese and crisp tortilla chips for the ultimate cozy bowl of chili perfection.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1.5 pounds boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 15-ounce cans canned great northern beans, drained and rinsed
• 1 4-ounce can canned mild green chilies
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 4 ounces cream cheese, softened
• 0.5 cup heavy cream
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 cup shredded Monterey Jack cheese (optional, for topping)
• 1 bag tortilla chips (optional, for serving)

Directions

Step 1

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.

Step 2

Add the diced onion and sauté for 5 minutes, or until softened and translucent.

Step 3

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

Step 4

Add the chicken breasts to the pot, followed by the chicken broth.

Step 5

Bring the mixture to a simmer and cover the pot. Cook for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 6

Transfer the cooked chicken to a plate and use two forks to shred it into bite-sized pieces. Set aside.

Step 7

To the pot, add the great northern beans, green chilies, cumin, smoked paprika, coriander, oregano, salt, and black pepper. Stir to combine.

Step 8

Return the shredded chicken to the pot and bring the chili back to a simmer.

Step 9

Add the softened cream cheese to the pot and stir until fully melted and incorporated.

Step 10

Pour in the heavy cream and stir to combine, allowing the chili to thicken slightly as it simmers for another 5 minutes.

Step 11

Remove the pot from the heat and stir in the lime juice and chopped fresh cilantro.

Step 12

Serve the white chicken chili hot, topped with shredded Monterey Jack cheese, if desired. Pair with tortilla chips for scooping.

Nutrition Facts

Serving size	2552.5 grams (2552.5g)

Amount per serving	% Daily Value*
Calories	3806

Total Fat 216.00g	277%
Saturated Fat 86.30g	431%
Polyunsaturated Fat 2.70g
Cholesterol 924mg	308%
Sodium 7743mg	337%
Total Carbohydrate 184.10g	67%
Dietary Fiber 16.50g	59%
Total Sugars 15.00g
Protein 280.40g	561%

Vitamin D 31IU	154%
Calcium 1360mg	105%
Iron 17mg	94%
Potassium 3652mg	78%

*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: 51.1%

Protein: 29.5%

Carbs: 19.4%