Description
Warm and comforting, this stovetop white chicken chili is a delightful blend of tender chicken, creamy beans, and zesty spices that will make you crave seconds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cans (15 oz each) white beans, rinsed and drained
- 1 can (4 oz) diced green chilies
- 1 medium onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 8 oz cream cheese, cubed
- 2 tsp ground cumin
- 2 tsp chili powder
Instructions
- Prepare the Chicken: Dice chicken breasts into bite-sized pieces. Heat a large pot over medium-high heat and add a splash of oil. Cook chicken until golden brown (about 5 minutes).
- Sauté the Vegetables: Add diced onions and minced garlic to the pot. Cook until onions are translucent (approximately 3 minutes).
- Add Beans and Chilies: Stir in the white beans and diced green chilies. Mix well.
- Pour in Broth: Add chicken broth while scraping any bits stuck to the bottom of the pot. Stir in cumin and chili powder.
- Incorporate Cream Cheese: Bring to a gentle simmer. Add cubed cream cheese and stir until melted and fully incorporated.
- Final Touches: Let chili simmer on low heat for about 10 minutes to meld flavors. Adjust seasoning if necessary. Serve warm with desired toppings like cilantro or avocado.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Swap white beans for black beans or add corn for sweetness. For added heat, incorporate jalapeños or your favorite hot sauce. Use canned rotisserie chicken to save time on busy nights.