Creamy White Chicken Chili
This easy weeknight meal is packed with flavor and super easy to make. Also makes for the best leftovers!
Servings: 6
Equipment
- Dutch Oven
- Food Processor
Ingredients
- 1 lb boneless Chicken Breasts
- 1 cup onions
- 3 garlic cloves
- 5 cups chicken stock
- 2 (15.5 oz) cans of cannellini beans
- 2 (4 oz) cans of diced green chilies
- 1 (8.5 oz) can of corn
- 8 oz cream cheese
- 1 tsp granulated garlic
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp chili
- 1/2 lime, juiced
- 1/2 cup Colby jack cheese
- salt and pepper to taste
- Fresh cilantro, optional
Instructions
- Add 1 can of the cannellini beans to a food processor and blend until it forms into a paste.
- Heat 2-3 tbsp of olive oil in a large pot over medium heat. Cook the onions for 2-3 minutes or until translucent. Stir in the chili powder, cumin, oregano, granulated garlic, and fresh garlic. Cook for an additional 30 seconds.
- Add the chicken stock and chicken breasts. Let it come up to a boil and then cover and cook for 20 minutes or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the pot and shred or dice it into bite-sized pieces.
- Add the canned green chilies, beans, corn, fresh lime juice, salt, pepper, and cream cheese. Cook for 20 minutes over high heat, stirring occasionally.
- Stir in the cooked chicken and Colby jack cheese and cook for an additional 5-10 minutes. Garnish with cilantro, if desired.
Video
Notes
- Use a wooden spoon to press the cream cheese and bean paste against the sides of the dutch oven.
- Use a ladle to skim off any excess oil or small pieces of cream cheese that didn't melt.
Nutrition
Calories: 393kcal | Carbohydrates: 13g | Protein: 26g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 106mg | Sodium: 525mg | Potassium: 499mg | Fiber: 1g | Sugar: 6g | Vitamin A: 680IU | Vitamin C: 5mg | Calcium: 143mg | Iron: 2mg