Description
This creamy white chicken chili is a comforting dish packed with flavor and perfect for chilly nights. It’s easy to make and can be adjusted to your spice preference.
Ingredients
Scale
- 1 lb boneless (skinless chicken breasts)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- ¼ cup fresh cilantro (chopped)
- Lime wedges for serving
Instructions
- In a large pot, add chicken breasts and cover with chicken broth. Bring to a boil, then simmer for 15-20 minutes until cooked through. Remove chicken and set aside, reserving broth.
- In the same pot, add diced onion and sauté for 5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Shred the cooked chicken into bite-sized pieces and return to the pot. Add drained white beans, diced green chilies, cumin, oregano, cayenne pepper, salt, and pepper. Stir to combine.
- Pour in heavy cream and bring to a gentle simmer. Cook for another 10-15 minutes, stirring occasionally, until heated through and slightly thickened.
- Just before serving, stir in shredded Monterey Jack cheese until melted and creamy. Adjust seasoning if needed.
- Serve hot, garnished with chopped cilantro and lime wedges on the side.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Creamy White Chicken Chili