White Chicken Chili Creamy Protein Bowl
This White Chicken Chili recipe is a celebration of flavors and textures, blending tender chicken, creamy broth, and the right amount of spice. It's a high-protein, healthy comfort food perfect for a weeknight dinner or cozy weekend gathering, easily customizable to suit your taste preferences.
Equipment
- Large pot or Dutch oven
- Instant Pot (optional)
- Measuring cups and spoons
- Cutting board
- Knife
- Fork (for shredding chicken)
- Can opener
Ingredients
- 1 tablespoon olive oil
- 1 yellow or white onion, diced
- 2 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breast
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 6 cups low sodium chicken broth
- 4 ounces cream cheese, softened
- 1 cup frozen or canned corn
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chicken breast to the pot and cook until lightly browned on all sides.
- Stir in the cumin, oregano, and chili powder, cooking for another minute to bloom the spices.
- Pour in the chicken broth and add the diced green chiles and Great Northern beans.
- Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it with two forks.
- Return the shredded chicken to the pot.
- Stir in the cream cheese until it is completely melted and the chili is creamy.
- Stir in the corn and season with salt and pepper to taste.
- Simmer for another 5 minutes to heat through.
- Serve hot with your favorite toppings.
Notes
For a smoky flavor, add a teaspoon of smoked paprika. For a brighter flavor, squeeze fresh lime juice into the chili just before serving. Soften cream cheese before adding to prevent clumping. Store leftovers in the refrigerator for up to 3 days. Substitute Great Northern beans with cannellini or navy beans. For a spicier chili, use a jalapeño pepper instead of green chiles.