Cheesy White Chicken Chili: The Best Comfort in a Bowl
This website uses cookies. This deliciously cheesy white chicken chili is made with healthy white beans, chicken, and a creamy broth.
Equipment
- Large pot
- Dutch oven
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1.5 pounds boneless, skinless chicken breasts or thighs left whole
- 1.25 teaspoons kosher salt divided
- 1 teaspoon ground black pepper divided
- 1 cup onion diced (about 1 onion)
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon dried oregano
- 0.25 teaspoon ground cayenne pepper
- 1 can (7-ounce) chopped green chilies
- 4 cups low-sodium chicken broth
- 2 cans (15-ounce) white beans
- 6 ounces Cabot Cream Cheese or lactose free cream cheese, at room temperature
- 4 ounces Cabot Extra Sharp Cheddar cheese shredded (1 cup)
- 0.5 lime juiced
- Chopped scallions, avocado, red onion, tortilla chips, and/or tomatoes for serving
Instructions
- HEAT oil in a large pot or dutch oven over medium-high heat. Sprinkle chicken with ½ teaspoon each salt and pepper. Cook the chicken until lightly browned on each side, about 4 minutes total. Transfer the chicken to a plate.
- REDUCE the heat to medium and add the onion and garlic. Cook, stirring, until softened, about 3 minutes. Add cumin, coriander, oregano, and cayenne. Cook, stirring, until fragrant, about 30 seconds. Add the green chiles and continue cooking until all the liquid has evaporated, about 1 minute.
- Add broth, white beans, and the chicken with any juices. Increase the heat to high and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the chicken is cooked through and the liquid has reduced by ⅓, about 15 minutes.
- TRANSFER the chicken to a clean cutting board and shred using two forks.
- RETURN the shredded chicken back to the pot along with the cream cheese and cheddar cheese. Cook, stirring, until the cheeses are melted and the chili sauce is smooth, about 3 minutes. Season with the lime juice and remaining ¾ teaspoon salt and ½ teaspoon pepper.
- SERVE topped with scallions, avocado, red onion, tortilla chips, and tomatoes, if desired.
Notes
If you have leftover cooked chicken (or turkey), you can skip step 1 and go straight to cooking the onion in step 2. Add the chicken with the broth and beans as written.
Nutrition
Serving: 1recipeCalories: 460kcalCarbohydrates: 30gProtein: 41gFat: 19gSaturated Fat: 9gCholesterol: 110mgSodium: 650mgFiber: 6gSugar: 3gCalcium: 256mg
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