Description
Enjoy a comforting bowl of white chicken chili. This recipe is creamy, flavorful, and easy to make. It’s perfect for a quick weeknight dinner or a hearty weekend meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (4 ounce) can chopped green chiles
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 2 (15 ounce) cans great northern beans, rinsed and drained
- 1 (8 ounce) package cream cheese, softened
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro, avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chicken breasts and cook until browned on all sides.
- Remove chicken from pot and set aside. Shred or dice once cooled slightly.
- Add onion, garlic, and green bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in green chiles, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute more.
- Pour in chicken broth and bring to a simmer.
- Add great northern beans and shredded or diced chicken.
- Reduce heat and simmer for 15-20 minutes, or until flavors have melded.
- Stir in cream cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a thicker chili, mash some of the beans before adding them to the pot.
- You can use rotisserie chicken to save time.
- Adjust the amount of cayenne pepper to your liking.
- This chili can be made in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add cream cheese during the last 30 minutes of cooking.
- This chili can be made in an Instant Pot.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 100mg