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–+ servings

Award Winning White Chicken Chili Recipe

A creamy and flavorful white chicken chili that is perfect for chilly nights and sure to impress your guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish, Soup
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Base
  • 1 lb boneless, skinless chicken breasts diced
  • 1 tbsp olive oil for sautéing
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
Chili Ingredients
  • 2 cans white beans drained and rinsed
  • 1 can green chilies diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup corn frozen or canned
  • 1 cup shredded Monterey Jack cheese for serving
  • 1 cup fresh cilantro chopped, for garnish

Method
 

Prepare the Chicken
  1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
  2. Remove the chicken from the pot and set aside.
Sauté Vegetables
  1. In the same pot, add the chopped onion and cook until translucent, about 3-4 minutes.
  2. Add the minced garlic, cumin, oregano, salt, and pepper. Cook for an additional 1-2 minutes until fragrant.
Combine Ingredients
  1. Return the chicken to the pot and add the white beans, green chilies, and chicken broth. Bring to a boil.
  2. Reduce heat and let simmer for 20 minutes.
Finish the Chili
  1. Stir in the heavy cream and corn. Cook for an additional 5 minutes until heated through.
  2. Serve hot, topped with shredded cheese and chopped cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gFiber: 5gSugar: 2g

Notes

This chili can be made ahead of time and tastes even better the next day. Adjust the spice level by adding more or fewer green chilies.

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