This classic white chicken chili with white beans combines tender chicken breast with creamy white beans in a rich, aromatic broth that’s both elegant and comforting.
Author:David Cooper
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:8 servings 1x
Category:Main Dish
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 lbs boneless skinless chicken breasts, diced
3 cans (15 oz each) white cannellini beans, drained and rinsed
1 large white onion, diced
4 cloves garlic, minced
2 medium poblano peppers, seeded and diced
3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground white pepper
6 cups low-sodium chicken broth
1 can (4 oz) diced green chiles
1/2 cup heavy cream
4 oz cream cheese, softened
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
Optional toppings: Monterey Jack cheese, avocado, green onions, tortilla strips
Instructions
Heat olive oil in large Dutch oven over medium-high heat.
Season chicken with salt and pepper, cook 6-8 minutes until golden and cooked through.
Remove chicken and set aside.
In same pot, cook onion and poblano peppers 5-6 minutes until softened.
Add garlic, cook 1-2 minutes until fragrant.
Stir in cumin, oregano, and white pepper. Cook 1-2 minutes.
Add chicken broth and green chiles, bring to boil.
Return chicken to pot, add white beans.
Reduce heat, simmer 15-20 minutes.
Remove from heat, whisk in cream cheese until smooth.
Slowly stir in heavy cream.
Add cilantro and lime juice, adjust seasoning and serve hot.
Notes
Poblano peppers provide mild heat; substitute jalapeños for more spice
Cream cheese must be softened for smooth incorporation