Description
This delicious white chicken chili is warm, filling, and the perfect comfort food for busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (350 g or 12 oz) diced green chilies
- 500 g (about 1 lb) cooked chicken, shredded
- 2 cans (400 g or 15 oz each) white beans, drained and rinsed
- 750 ml (3 cups) low-sodium chicken broth
- 120 ml (1/2 cup) cream cheese
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for garnish
- Avocado, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté for 5 minutes until translucent. Stir in garlic, cumin, and chili powder; cook for an additional 1-2 minutes until fragrant.
- Stir in the diced green chilies, then add shredded chicken. Cook for about 2 minutes to warm the chicken through.
- Add the drained white beans and pour in chicken broth. Bring to a gentle simmer for about 5 minutes.
- Reduce heat to low. Add cream cheese in chunks, stirring gently until melted and incorporated (about 3-5 minutes). Season with salt and pepper to taste.
- Ladle chili into bowls and top with cilantro, avocado, and a squeeze of lime. Enjoy!
Notes
Feel free to store leftovers for up to 4 days in an airtight container. It also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 100mg