White Chicken Chili Recipe
This one-pot White Chicken Chili is full of tender chicken, hearty beans and veggies, and tons of flavor. It’s warm, cozy, and absolutely delicious!
Equipment
Ingredients
Chili Seasoning
- 1 Tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
Chicken Chili
- 2 boneless, skinless chicken breasts
- 1 Tablespoon olive oil
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded & finely diced
- 3 cloves of garlic, minced
- 2 15oz. cans white beans*, drained & rinsed
- 1 cup frozen corn
- 4 oz. can diced green chiles
- 3 cups chicken broth
- 4 oz. cream cheese, broken into chunks
- 1 Tablespoon fresh chopped cilantro
- 1 lime, to garnish
Instructions
- In a small bowl, mix all of the chili seasoning ingredients together. Measure 1 ½ teaspoons of the chili seasoning and season both sides of the chicken breasts.
- Heat a large dutch oven or pot over medium heat and add the olive oil. Add the chicken breasts to the pot and briefly sear for 2-3 minutes on both sides until lightly golden brown. Remove the chicken from the pot and transfer to a separate plate. The chicken will finish cooking later with the chili.
- In the same pot add the diced onion, bell pepper, jalapeño, and garlic. Sauté the vegetables for 3-4 minutes until they are fragrant and the onion is translucent.
- Now add the rest of the chili seasoning to the pot and stir together with the veggies. Then add the drained beans, corn, green chiles and chicken broth to the pot. Stir and scrape up any browned bits that may be stuck at the bottom of the pot.
- Next add the chicken breasts back to the pot. Loosely place a lid on the pot and bring the chili up to a boil. Once boiling, reduce the heat to medium-low and allow the chili to simmer for 25 minutes or until the chicken breasts are cooked through and tender.
- After the chili has simmered, remove the chicken breasts and transfer to a plate or cutting board. Shred the chicken with two forks.
- Now take the back of a wooden spoon and begin smashing some of the beans against the side of the pot. This will help thicken the chili. Take your time and smash about ⅓ of the beans.
- Add the shredded chicken back to the pot along with the cream cheese and chopped cilantro. Stir everything together and allow the chili to simmer uncovered for 5-10 minutes or until the cream cheese is fully melted.
- Serve warm with extra fresh cilantro, a squeeze of fresh lime juice, and any of your favorite toppings. Enjoy!
Notes
- You can use great northern beans, cannellini beans, pinto beans, or any combination of your favorite white beans.
Nutrition
Serving: 1servingCalories: 195kcalCarbohydrates: 15gProtein: 12gFat: 11gCholesterol: 46mgSodium: 1006mgFiber: 3gSugar: 4g
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