Description
Warm up with this creamy white chicken chili, a comforting blend of tender chicken and hearty beans, perfect for chilly nights or family gatherings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 cans (15 oz each) white beans (great northern or cannellini)
- 4 cups low-sodium chicken broth
- 8 oz cream cheese, cubed
- 1 can (4 oz) diced green chiles
- 1 tsp ground cumin
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Chop the onion and mince the garlic. Set aside.
- Sauté Aromatics: In a large pot over medium heat, add a splash of oil. Sauté the onions and garlic until soft and fragrant, about 5 minutes.
- Cook the Chicken: Add the chicken breasts to the pot along with salt and pepper. Pour in enough chicken broth to cover them completely. Bring to a gentle simmer, cover, and cook for 15-20 minutes until tender.
- Shred Chicken: Remove the chicken from the pot using tongs. Shred it with two forks and return it to the pot.
- Mix in Beans and Spices: Add white beans, cumin, and green chiles to the pot. Stir well and allow to simmer for another 5 minutes.
- Finish with Cream Cheese: Stir in cream cheese until melted and creamy throughout. Adjust seasoning if necessary, then add lime juice just before serving.
- Serve: Ladle into bowls and garnish with cilantro or avocado slices if desired. Enjoy with tortilla chips or crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 75mg
Keywords: - For a spicier kick, consider adding diced jalapeños. - Substitute chicken with turkey or use extra beans for a vegetarian option. - This dish can be prepared in advance; flavors deepen when stored overnight in the refrigerator.