Just Right White Chili

Cozy up to a bowl of "Just Right White Chili," a hearty and flavorful twist on traditional chili that’s creamy, comforting, and packed with protein. This one-pot wonder features tender shredded chicken, savory white beans, and the zing of diced green chilies, all simmered together with aromatic spices like cumin, oregano, and coriander for a perfectly balanced blend of flavors. A dollop of sour cream adds a velvety richness, while optional toppings like fresh cilantro and shredded Monterey Jack cheese take each bowl to the next level. Ready in under an hour with minimal prep, this white chili is the ultimate easy dinner idea for busy weeknights or casual gatherings. Perfectly comforting and just spicy enough, it’s sure to become a family favorite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pieces boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 15-ounce cans canned white beans (such as cannellini or great northern), drained and rinsed
• 2 4-ounce cans canned diced green chilies
• 2 teaspoons ground cumin
• 1.5 teaspoons dried oregano
• 1 teaspoon chili powder
• 0.5 teaspoon coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup sour cream
• 0.25 cup fresh cilantro, chopped (optional)
• 1 cup shredded Monterey Jack cheese (optional)

Directions

Step 1

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

Step 2

Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Cook for 5-7 minutes on each side, or until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 4

Add the minced garlic and sauté for another 30 seconds, or until fragrant.

Step 5

Pour in the chicken broth, scraping the bottom of the pot to deglaze and release any browned bits.

Step 6

Stir in the white beans, diced green chilies, ground cumin, dried oregano, chili powder, coriander, salt, and black pepper.

Step 7

Shred the cooked chicken breasts using two forks and return the chicken to the pot.

Step 8

Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes to allow the flavors to meld.

Step 9

Stir in the sour cream until the chili is creamy and well combined. Taste and adjust seasonings, if necessary.

Step 10

Serve hot, garnished with fresh cilantro, shredded Monterey Jack cheese, or additional sour cream, if desired.

Nutrition Facts

Serving size	2840.4 grams (2840.4g)

Amount per serving	% Daily Value*
Calories	2426

Total Fat 101.50g	130%
Saturated Fat 43.20g	216%
Polyunsaturated Fat 2.70g
Cholesterol 453mg	151%
Sodium 8574mg	373%
Total Carbohydrate 183.60g	67%
Dietary Fiber 49.20g	176%
Total Sugars 26.20g
Protein 205.20g	410%

Vitamin D 28IU	138%
Calcium 1638mg	126%
Iron 30mg	166%
Potassium 5087mg	108%

*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: 37.0%

Protein: 33.2%

Carbs: 29.7%