Description
A creamy white chicken chili recipe featuring shredded chicken, Great Northern beans, and mild green chiles, finished with a bright and zesty roasted jalapeño-lime crema. This hearty dish is perfect for a weeknight meal and easily customizable in heat level.
Ingredients
- 1.5 lb boneless, skinless chicken breast or thighs
- 1 tbsp vegetable oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp white pepper
- 1/4 tsp cayenne pepper (optional)
- 4 cups vegetable broth
- 2 cans (425 g each) Great Northern beans, rinsed and drained
- 2 cans (120 g each) diced green chiles, undrained
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- Salt, to taste
- For the Crema:
- 2 medium jalapeños
- 1/2 cup sour cream or plain Greek yogurt
- 1 large lime, zested and juiced
- 2 tbsp fresh cilantro, chopped
- Pinch of salt
Instructions
- Roast Jalapeños: Preheat oven to 400°F (200°C). Roast jalapeños on a baking sheet for 15–20 minutes until blistered and slightly charred. Let cool, then remove stems. For less heat, seed and devein before blending.
- Cook and Shred Chicken: While jalapeños roast, simmer chicken in a pot of water or broth for 15–20 minutes until cooked through. Remove chicken, shred with two forks, and set aside.
- Sauté Aromatics and Spices: In the same pot, heat oil over medium heat. Add diced onion and cook for 5–7 minutes until translucent. Add minced garlic, cumin, oregano, white pepper, and cayenne (if using), and cook for 1 minute until fragrant.
- Simmer Chili Base: Pour in vegetable broth along with rinsed Great Northern beans and undrained diced green chiles. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes. Mash some beans against the pot side to thicken if desired.
- Finish Chili: Stir in shredded chicken, softened cream cheese, and heavy cream. Continue cooking over low heat for 5–10 minutes, stirring occasionally, until the cream cheese is fully melted and the chili is creamy. Season with salt to taste.
- Prepare Crema: In a blender, combine roasted jalapeños, sour cream (or Greek yogurt), lime juice and zest, cilantro, and salt. Blend until smooth.
- Serve: Ladle hot chili into bowls and drizzle generously with the roasted jalapeño-lime crema. Garnish with additional cilantro and lime wedges.
Notes
To avoid clumps, ensure cream cheese is softened to room temperature before adding. For a quicker meal, use pre-cooked rotisserie chicken. To thicken the chili without additives, mash some beans against the pot wall during simmering. The chili can be stored in the refrigerator for 3-4 days; reheat gently to avoid separation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 calories
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 80 mg