White Chicken Chili Recipe
Ingredients
- 1 pound boneless and skinless chicken breast, diced
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, finely minced
- 1 can diced green chilies
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, (optional)
- 2 (14-ounces) cans chicken broth
- 2 (15-ounces) cans great Northern beans, drained
- 1 cup frozen or fresh corn
- 4 ounces cream cheese
- 1/4 cup half and half
- 2 teaspoons fresh lime juice
- 1 tablespoon chopped fresh cilantro, plus more for serving
- 1 green onion, sliced
- salt and freshly ground black pepper, to taste
Toppings (Optional)
- Avocado slices
- Monterrey Jack cheese or Mexican blend cheese
- Sliced Jalapenos
- Sour cream
- Tortilla chips
Instructions
- Place the chicken in a medium bowl and season it with salt and pepper to taste and 1 teaspoon of garlic powder. Set aside.
- OPTIONAL STEP FOR EXTRA CREAMINESS: Measure out 1/2 cup of beans and mash them with a fork or food masher. You can also place them in a bowl with 2 tablespoons of chicken broth (or water) and blend them with an immersion blender or food processor. This mixture makes the chili extra creamy.
- Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add the onion and cook for about 3 minutes or until the onions begin to soften.
- Add the chicken and cook, stirring frequently for about 3-4 minutes or until the chicken is lightly brown on the outside. (See Note 1). Stir in the garlic and cook for about 1 minute or until fragrant. Stir in the green chiles, cumin, paprika, chili powder, oregano and cayenne, if using.
- Stir in the chicken broth, the beans (whole and mashed - See Note 2) and the corn and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
- Whisk in the cream cheese until the cheese is incorporated. Stir in the half and half and simmer for 5 minutes. Stir in the lime juice, cilantro and green onions and season with salt and pepper to taste.
- Serve topped with the toppings of your choice.
Notes
- NOTE 1: The chicken should be almost fully cooked at this point however, the chicken will continue to cook in the soup so don't worry if it is still slightly pink inside.
- NOTE 2: Mashing some of the beans is an optional step however, it makes the chili extra creamy. Add all of the beans to the chili in this step.
Nutrition
Calories: 320 kcal, Carbohydrates: 32 g, Protein: 23 g, Fat: 12 g, Saturated Fat: 4 g, Cholesterol: 55 mg, Sodium: 491 mg, Potassium: 868 mg, Fiber: 7 g, Sugar: 3 g, Vitamin A: 484 IU, Vitamin C: 17 mg, Calcium: 114 mg, Iron: 3 mg
