Name: White Chicken Chili with Fresh Herbs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Midwest American, Mexican, Colonial American
Ingredients: 1 tablespoon olive oil; 1 pound boneless skinless chicken thighs, cut into 1-inch pieces; 1/2 small yellow onion, diced; 2 cloves garlic, minced; 1 small jalapeno, seeded and finely diced; 4 ounces canned diced green chiles with juices; 2 cups low-sodium chicken broth; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon chili powder; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper; 4 ounces cream cheese, cubed and softened; 1/4 cup heavy whipping cream; 1 tablespoon fresh lime juice; 2 tablespoons chopped fresh cilantro, plus more for garnish; Lime wedges for serving

Description

One-pot colonial-style white chicken chili fuses Midwest heartiness with Mexican green chiles and beans, brightened by cilantro and lime for a light yet comforting high-protein dish. Ready in about 45 minutes, this freezer-friendly staple portions easily for reheating into versatile meals any time of day. This low-carb adaptation skips traditional beans to align with keto preferences while delivering creamy comfort from cream cheese and herbs.

Cultural Background

Colonial American one-pot stews featured chicken simmered with European herbs and broths brought by settlers, drawing from Spanish and English traditions adapted in the New World. Mexican influences add fire-roasted green chiles, cumin, and fresh cilantro-lime brightness rooted in indigenous and mestizo cooking. Midwest hearty chili styles emphasize simple, filling proteins in a fusion that echoes early American fusion dishes like those in colonial Mexican kitchens blending Old and New World ingredients.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 35 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

1 tablespoon olive oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 small yellow onion, diced
2 cloves garlic, minced
1 small jalapeno, seeded and finely diced
4 ounces canned diced green chiles with juices
2 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
4 ounces cream cheese, cubed and softened
1/4 cup heavy whipping cream
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro, plus more for garnish
Lime wedges for serving

Instructions

Heat the olive oil in a medium Dutch oven or heavy pot over medium-high heat until shimmering. Add the chicken pieces and cook, stirring occasionally, for 5-6 minutes until lightly browned on all sides and no longer pink in the center.
Add the diced onion, minced garlic, and jalapeno to the pot. Sauté for 3-4 minutes until the onion is translucent and fragrant, stirring frequently to prevent burning.
Stir in the diced green chiles with their juices, chicken broth, cumin, oregano, chili powder, salt, and black pepper. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the chicken is tender and the broth has slightly reduced.
Reduce heat to low. Add the cubed cream cheese and stir continuously for 2-3 minutes until fully melted and incorporated into a creamy sauce. Stir in the heavy cream and simmer gently for another 2 minutes until thickened slightly and heated through.
Remove from heat and stir in the lime juice and chopped cilantro. Taste and adjust seasoning with additional salt or lime if needed. Let rest for 2 minutes before serving with extra cilantro and lime wedges.

Tips

- For optimal creaminess, ensure cream cheese is fully softened and at room temperature before adding to prevent lumps.
- Avoid boiling vigorously after adding dairy to prevent separation; keep at a gentle simmer.
- Substitute chicken breasts for thighs if preferred, or use rotisserie chicken shredded and added in the final step to shorten cook time further.

Nutrition

Calories: 520
Protein: 42g
Carbs: 8g
Fat: 36g