Description
A bright, creamy, and lightly spiced white chicken chili, perfect for weeknight dinners.
Ingredients
Scale
- 680 g boneless skinless chicken breasts or thighs
- 2 x 400 g cans cannellini or Great Northern beans, drained and rinsed
- 720 ml low-sodium chicken broth
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 x 100 g cans diced green chiles (mild)
- 2 tsp ground cumin
- 1 tsp dried oregano
- ¼–½ tsp cayenne pepper, to taste
- 113 g cream cheese, softened
- 120 ml half-and-half
- Juice of 1 lime
- A handful of chopped cilantro
- Salt and pepper, to taste
- Optional: sliced jalapeño, shredded cheddar, tortilla chips
Instructions
- Cook the chicken: Season the chicken with salt and pepper, brown in oil, and cook in broth until done.
- Sauté aromatics and toast spices: Cook onion until translucent, add garlic and spices, and toast briefly.
- Build the broth: Stir in remaining broth, beans, and chiles. Simmer gently.
- Finish with dairy and chicken: Whisk cream cheese and half-and-half into pot, then return shredded chicken and warm through.
- Serve and garnish: Ladle into bowls and garnish as desired.
Notes
For an ultra-creamy version, substitute some of the cream cheese with Greek yogurt. Can be made ahead and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 70mg