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–+ servings
White Chicken Chili

Creamy White Chicken Chili That's Quick and Healthy

This White Chicken Chili balances health and satisfaction in a quick, creamy dish that's perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 lb Chicken Breasts Provides lean protein; substitute with shredded rotisserie chicken for a quicker option.
  • 1 can Great Northern Beans Adds heartiness and fiber; can swap with cannellini or navy beans.
  • 1 can Mild Green Chiles Offers a gentle kick without overwhelming heat.
  • 4 cups Chicken Broth Use low-sodium broth for healthier options.
  • 8 oz Cream Cheese Creates a creamy texture; substitute with Greek yogurt for a lighter alternative.
  • 1 medium Onion Adds flavor depth; shallots can be used as an alternative for a sweeter note.
  • 2 cloves Garlic Fresh minced garlic is preferred.
  • 1 tsp Cumin Provides an earthy flavor; adjust based on your taste preferences.
  • to taste Salt and Pepper Essential for seasoning.
For Topping
  • 1/4 cup Fresh Cilantro Adds a burst of freshness.
  • 1 medium Avocado Slices Perfect for balancing the chili's spice.
  • 1 cup Shredded Cheese Choose Monterey Jack or cheddar for a delicious melt.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat a drizzle of oil over medium heat. Add chopped onions and minced garlic, stirring frequently for about 3-4 minutes until the onions become translucent and fragrant.
  2. Add diced chicken breasts to the pot. Cook the chicken for approximately 5-7 minutes, stirring occasionally, until it’s browned on all sides and fully cooked through.
  3. Once the chicken is ready, stir in the great northern beans, mild green chiles, and chicken broth. Bring the mixture to a vigorous boil over high heat for about 2-3 minutes.
  4. Reduce the heat to low and let your chili simmer uncovered for 15 minutes, stirring occasionally.
  5. After simmering, remove the pot from heat, then stir in the cream cheese until it melts completely into the chili.
  6. Taste the chili and adjust the seasoning with salt and pepper as needed.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 30gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 620mgPotassium: 650mgFiber: 8gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Cool the chili completely before storing in the fridge to avoid condensation. For a thicker chili, consider mashing some of the beans after cooking.

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