Low-and-Slow Cheesy White Chicken Chili in a Cast Iron Dutch Oven Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories and fat content

chicken breast

🥗Healthier: turkey breast

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken is budget-friendly

green chilies

🥗Healthier: bell peppers

💰Cheaper: canned diced tomatoes

Bell peppers add flavor without heat, and canned tomatoes are often cheaper

Heat olive oil in a large pot over medium heat until shimmering

Add diced onion and minced garlic; sauté until softened, about 3-4 minutes

Stir in cumin and oregano; cook for 1 minute until fragrant

Add diced chicken breast; cook until no longer pink, about 5-7 minutes

Pour in chicken broth and bring to a simmer

Add white beans and green chilies; cook for 10 minutes

Stir in cream cheese until melted and smooth

Mix in lime juice and half of the cheddar cheese; stir until combined

Simmer for an additional 5 minutes to thicken

Season with salt and pepper to taste

Serve hot, garnished with remaining cheddar cheese and cilantro

Cooking Techniques

Spice Level:

Allergens