Go Back
White chicken chili in a white bowl with shredded chicken, great northern beans and green chiles, topped with cilantro, jalapeño slices and a lime wedge
Alex

White Chicken Chili

Creamy white chicken chili made in one pot on the stove with chicken breasts, great northern beans, green chiles and cream cheese. About 364 calories and 36g protein per bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: American
Calories: 364
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cans diced green chiles 4 oz each, with liquid
  • 3 cups low-sodium chicken broth
  • 1 1/2 lb boneless, skinless chicken breasts about 3
  • 2 cans great northern beans 15 oz each, drained and rinsed
  • 4 oz cream cheese softened and cubed
Optional toppings
  • cilantro, sliced jalapeños, avocado, lime wedges, sour cream or crushed tortilla chips

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, until soft. Add the garlic and cook 1 minute.
  2. Stir in the cumin, oregano, chili powder, salt and pepper and cook for 1 minute. Add the green chiles with their liquid.
  3. Add the broth and the whole chicken breasts. Bring to a boil, then reduce to a simmer, cover and cook for 15 to 20 minutes, until the thickest breast reaches 165°F.
  4. Move the chicken to a cutting board and shred it with two forks. While it rests, mash 1 cup of the beans with a fork.
  5. Return the chicken to the pot with all of the beans, whole and mashed. Simmer uncovered for 10 minutes, stirring now and then, until thickened.
  6. Turn the heat to low. Stir in the cream cheese cubes for 2 to 3 minutes, until melted and smooth. Taste, adjust the salt and serve with toppings.

Notes

  • Smooth cream cheese: soften it and cut it into cubes, then melt it over low heat. Don't let the chili boil hard afterward.
  • Thicker chili: simmer uncovered a little longer, or mash more of the beans.
  • Lighter swap: use 1 cup blended cottage cheese or full-fat Greek yogurt instead of the cream cheese, stirred in off the heat (about 335 calories and 2g saturated fat per bowl).
  • Storage: refrigerate up to 3 to 4 days or freeze up to 3 to 4 months. Reheat to 165°F with a splash of broth.
  • Nutrition is per bowl (1 of 6), without toppings, calculated from USDA FoodData Central (FDC 171077, 2644294, 168577, 173418, 171609, 170000, 169230, 171413, 170923, 171328, 171319, 173468, 170931). Regular broth instead of low-sodium raises sodium to about 1,100mg.