White Chicken Chili
A delicious, creamy and chunky chicken chili recipe. Chicken breasts are boiled in chicken broth seasoned with cumin, coriander and paprika, combined with white beans, corn and green chilis. A winning 35-minute meal perfect for a cozy weeknight dinner.
Ingredients
Instructions
In a dutch oven or large pot, heat olive oil over medium heat.
Add garlic and saute until fragrant, then add green chilis and cook for 1 minute.
Add chicken broth, ground cumin, ground coriander and paprika. Bring to a boil.
Once the broth begins to boil, add chicken breasts. Cook for 12-15 minutes or until internal temperature of the chicken reaches 165℉ measured using a meat thermometer.
Once chicken is fully cooked, remove from soup and shred. Once chicken is shredded, add them back into the soup.
Add cubed cream cheese to soup and allow to fully melt.
Add beans, corn, and lime juice.
Taste and add salt and pepper as needed.
Serve. Don't forget to garnish and enjoy!
Nutrition
- Calories
- 359 kcal
- Carbohydrate Content
- 22 g
- Protein Content
- 24 g
- Fat Content
- 21 g
- Saturated Fat Content
- 7 g
- Trans Fat Content
- 0.01 g
- Cholesterol Content
- 86 mg
- Sodium Content
- 945 mg
- Fiber Content
- 6 g
- Sugar Content
- 5 g
- Unsaturated Fat Content
- 11 g
- Serving Size
- 1 serving
