Description
Creamy White Chicken Chili with Bone Broth and Monterey Jack Cheese is a rich and comforting one-pot meal made with shredded chicken, white beans, green chiles, and southwestern spices. The bone broth adds depth while the cheese and cream create a smooth, indulgent finish.
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, diced (optional)
- 3 cups cooked chicken, shredded
- 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 4 cups chicken bone broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- Salt and black pepper, to taste
- 4 oz cream cheese, softened
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup heavy cream or half-and-half
- 1 tbsp lime juice
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño. Sauté until softened, about 4–5 minutes.
- Stir in green chiles, cumin, oregano, coriander, salt, and pepper. Cook for 1 minute.
- Add shredded chicken, beans, and bone broth. Bring to a simmer.
- Add cream cheese and stir until melted. Pour in heavy cream and stir until smooth.
- Reduce heat and stir in shredded Monterey Jack cheese until fully melted.
- Stir in lime juice and adjust seasoning to taste.
- Serve hot, garnished with fresh cilantro and optional toppings like sour cream, extra cheese, or avocado.
Notes
- Add corn kernels for sweetness and extra texture.
- Mash some beans for a thicker chili.
- Substitute Greek yogurt or dairy-free cream cheese if needed.
- Add smoked paprika for a smoky twist.
- Top with tortilla chips or avocado for crunch and richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
