Creamy White Chicken Chili with Great Northern Beans
A delightful variation of traditional chili featuring a creamy base, tender chicken, and Great Northern beans, perfect for cold nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, High-Protein
Ingredients
Scale
- 1 lb chicken breasts, cut into 1½-2 inch pieces
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can Great Northern beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 4 cups chicken stock
- 8 oz cream cheese
- 1 cup shredded Monterey Jack cheese
- ¼ cup chopped cilantro
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
Instructions
- Season chicken with salt, pepper, cumin, and garlic powder. Sauté with olive oil over medium-high heat for 6 minutes until golden-brown.
- Remove chicken from pot, add more olive oil, then onions and minced garlic. Cook for about 4 minutes until softened.
- Stir in cumin, oregano, chili powder, and ½ teaspoon salt and pepper. Cook for 1 minute to bloom the spices.
- Add Great Northern beans, corn, and chicken stock. Bring to a simmer and cook uncovered for 10 minutes.
- Whisk in cream cheese until fully dissolved for a smooth consistency.
- Add cooked chicken back into the pot, stir, and simmer for an additional 10 minutes uncovered.
- Stir in shredded Monterey Jack cheese and chopped cilantro just before serving.
Notes
Serve warm garnished with additional Monterey Jack cheese, chopped cilantro, green onions, and a dollop of sour cream if desired. Can be customized with vegetarian options or extra spice.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg