White Chicken Chili
Chicken, white beans and green chiles simmer in a creamy cumin broth finished with lime. Canned beans keep the stovetop cooking time under 30 minutes.
- Total
- 35 min
- 10 prep · 25 cook
- Serves
- 4
- Scale it below
- Calories
- 510
- kcal per serving
- Protein
- 50g
- per serving
Ingredients
12 ingredientsContains dairy. Always check labels.
Nutrition per serving
Estimated510 kcal
- Protein
- 50 g
- Carbs
- 39 g
- Fat
- 17 g
- Fiber
- 9 g
Method
6 steps 10 min prep · 25 min cookPrep
-
Step 1. Heat Olive Oil in a large pot over medium heat. Add Onion and cook until softened, about 5 minutes.
-
Step 2. Add Garlic and Cumin and stir until fragrant, about 30 seconds.
-
Step 3. Add Canned Green Chiles, Chicken Broth, Chicken Breast, White Beans and Salt. Bring to a simmer, then reduce the heat and simmer until the chicken is cooked through with no pink inside, about 12 minutes.
-
Step 4. Scoop a ladleful of hot broth into a bowl and whisk in Cream Cheese until smooth.
Cook
-
Step 5. Stir the cream cheese mixture into the pot over low heat until the broth is creamy and hot, about 2 minutes. Remove from the heat and stir in Lime.
Finish & serve
-
Step 6. Ladle into bowls and sprinkle with Cilantro, if using.
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Good to know
Check the thickest chicken pieces with a thermometer; they should reach 165°F.
Swap it
Use drained canned great northern beans in place of cannellini beans.
Leftovers
Refrigerate leftovers promptly for up to 3 days and reheat gently until steaming.
Plan it, and the grocery list follows.
Add this dinner to the plan or to Up next, and 9 of its 12 ingredients join one grocery list with your other dinners, the same ingredients added up and sorted by aisle.
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DINNER 4 · ADDED White Chicken Chili
- Garlic3 cloves
- Lime1
- Onion1
- Chicken Breast1¼ lb
- Cream Cheese3½ oz
- Canned Green Chiles1
- Chicken Broth5 cups
- White Beans2
- Cumin2 tsp
Olive oil and salt count as in stock. Amounts follow your servings.