Description
A soul-warming and creamy comfort dish, this White Bean Chili With Chicken is the perfect weeknight meal. Combining tender shredded chicken, mild cannellini beans, zesty green chilis, and aromatic spices, it offers a sophisticated yet familiar flavor profile. It is a protein-packed, velvety soup that is incredibly easy to prepare and even better as leftovers, making it a reliable staple for any home cook looking for efficiency without sacrificing quality.
Ingredients
1/2 cup yellow onion, chopped finely
1 fresh jalapeño, seeded and chopped
1 tablespoon olive oil
2 tablespoons ground cumin
1 teaspoon dried oregano
2 cans (15 oz each) cannellini beans, drained and rinsed
3 cups cooked chicken, shredded
4 cups chicken broth
4 oz cream cheese, softened
1 cup diced green chilis
Salt and black pepper to taste
Fresh cilantro and sour cream for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and jalapeño, sautéing until the onion is translucent and soft.
Stir in the cumin and oregano, cooking for 1 minute until fragrant.
Add the cannellini beans, green chilis, and chicken broth to the pot.
Simmer for 15 minutes to allow the flavors to meld together.
Stir in the shredded chicken and softened cream cheese, whisking until the cheese is fully melted and the soup is creamy.
Season with salt and pepper to taste.
Serve warm, garnished with fresh cilantro and a dollop of sour cream if desired.
Notes
Use rotisserie chicken to save time. For extra heat, keep the seeds in the jalapeño. Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg