Print

The Best White Chicken Chili

Ingredients

Scale
  • 1 1/2 lbs boneless skinless Chicken Breasts
  • 1 medium Sweet Onion chopped
  • 2 cloves Garlic chopped
  • 2 Tbs EVOO
  • 3 cups Chicken Broth
  • 2 15oz cans Cannellini Beans drained and rinsed
  • 2 4oz cans Diced Green Chilis
  • 1 10oz bag frozen Corn
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 1 tsp Cumin
  • 3/4 tsp Oregano
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cayenne Pepper
  • 4 oz softened Cream Cheese
  • 1/4 cup Full Fat Coconut Milk (use the thick creamy part that’s on the top of the can)
  • Cilantro, Avocado, and shredded Mexican Cheese for garnish if desired

Instructions

  1. In a 6 Qt Dutch Oven heat over med/high heat
  2. Add EVOO, Garlic, and Onion, sauté 2-3 min
  3. Add Broth, Chicken, Beans, Corn, Green Chilis, Salt, Pepper, Cumin, Oregano, Chili Powder, and Cayenne Pepper
  4. Adjust heat so it simmers
  5. Cook Chicken until no longer pink in the middle, about 15-20 minutes
  6. Remove Chicken and shred into bite size pieces, add Chicken back to pot
  7. Add in Cream Cheese and Coconut Milk, stirring occasionally until blended in, about 10-15 min
  8. Serve and top with Cilantro, Avocado, or Mexican Cheese if desired
  9. Enjoy!
Recipe Card powered byTasty Recipes