Description
This cozy, flavor-packed white chili blends tender chicken thighs, creamy white beans, green chiles, and a velvety cream cheese finish. Fresh lime and cilantro add brightness for a satisfying bowl that’s perfect for chilly nights or easy meal prep.
Ingredients
4 (15-oz) cans no-salt-added great northern beans, rinsed and divided
2 tbsp neutral oil (canola or avocado)
2 lbs boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
2 tsp ground cumin
1 tsp salt, divided
3 cups chopped yellow onion (about 2 medium)
10 garlic cloves, chopped (4 tbsp)
4 cups unsalted chicken broth
4 (4-oz) cans chopped green chiles, undrained
8 oz reduced-fat cream cheese
2 tbsp lime juice
1 cup loosely packed fresh cilantro leaves
Instructions
Blend half the beans: In a blender, puree 2 cans of beans with 1 cup of chicken broth until smooth. Set aside.
Sear the chicken: Heat oil in a large Dutch oven or pot over medium-high heat. Add chicken, cumin, and ½ tsp salt. Cook until browned and cooked through. Remove and set aside.
Sauté aromatics: Add onion and garlic to the pot and cook until softened, about 5–6 minutes.
Build the chili: Stir in remaining whole beans, pureed beans, remaining broth, green chiles, and cooked chicken. Bring to a simmer.
Make it creamy: Add cream cheese, stirring until melted and smooth. Simmer for 10–15 minutes to blend flavors.
Finish with lime and herbs: Stir in lime juice and cilantro before serving.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 420
- Sugar: 4g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 32g