Description
Hearty Mexican-inspired White Chicken Chili delivers comfort and rich flavors in one delightful bowl. Spicy peppers, tender chicken, and creamy broth combine for a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cups cooked, shredded chicken (rotisserie works great)
Beans and Vegetables:
- 2 cans (400 g/14 ounces each) white beans, drained and rinsed (cannellini or Great Northern beans)
- 1 can (300 g/10 ounces) diced green chilies
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Liquids and Dairy:
- 4 cups (1 liter) chicken broth
- 1 cup (240 milliliters) heavy cream or half-and-half
- 115 grams (4 ounces) cream cheese, softened and cubed
- 1 cup (100 grams) shredded Monterey Jack cheese
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Garnishes:
- Fresh cilantro, chopped
- Sliced jalapenos
- Diced avocado
- Crushed tortilla chips
- Lime wedges
Cooking Fat:
- 2 tablespoons olive oil
Instructions
- Warm a generously sized cooking vessel over moderate flame, drizzling olive oil to coat the bottom of the pan.
- Introduce finely diced onions to the heated surface, allowing them to soften and become translucent, gently stirring to prevent burning.
- Sprinkle minced garlic and aromatic spices into the sautéed onions, creating a fragrant base that releases intense flavors through gentle stirring and toasting.
- Pour chicken broth into the seasoned mixture, creating a flavorful liquid foundation for the chili.
- Incorporate tender shredded chicken, carefully folding it into the spice-infused liquid to ensure even distribution.
- Add white beans, stirring gently to blend with the existing ingredients and absorb the rich, developed flavors.
- Simmer the mixture on low heat, allowing the components to meld and intensify their collective taste profile.
- Introduce cream cheese and green chiles, stirring continuously to create a smooth, velvety texture that binds all elements together.
- Continue cooking until the chili reaches a thick, creamy consistency and all ingredients are thoroughly heated.
- Taste and adjust seasonings, ensuring a balanced and robust flavor profile.
- Serve hot, garnishing with optional fresh cilantro or a dollop of sour cream for added richness.
Notes
- Choose boneless, skinless chicken breasts for the leanest protein option that absorbs flavors perfectly.
- Toast spices in the pot before adding other ingredients to enhance their depth and release aromatic oils, creating a more complex flavor profile.
- For a dairy-free version, substitute heavy cream with coconut milk or cashew cream, which adds richness while keeping the dish creamy and inclusive.
- Customize heat levels by adjusting chili powder or adding diced jalapeños, allowing each cook to control the spice intensity according to personal preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 100 mg