Description
A rich and creamy chicken chili loaded with white beans, green chilies, and flavorful spices, topped with melted Monterey Jack cheese and your favorite garnishes. Perfectly comforting and easy to prepare on the stovetop, this chili blends shredded rotisserie chicken with aromatic seasonings and a luscious cream base for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ¼ teaspoon ground white pepper
- 1 ½ cups shredded Monterey Jack cheese
- Salt and pepper to taste
Toppings (Optional)
- Sour cream
- Chopped cilantro
- Shredded cheese
- Jalapeño slices
- Tortilla chips (for crunch)
Instructions
- Heat and sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant to build the flavor base.
- Add proteins and beans: Stir in the shredded chicken, drained white beans, and diced green chilies. Mix well to combine all the main ingredients evenly.
- Add liquids and spices: Pour in the chicken broth and heavy cream. Stir in the ground cumin, chili powder, oregano, and ground white pepper. Bring the mixture to a simmer, cooking for 10-15 minutes to meld the flavors together.
- Optional blending for creaminess: Use an immersion blender to blend part of the chili directly in the pot, or transfer 2 cups of the chili to a blender, blend until smooth, and then return it to the pot. This step makes the chili thicker and creamier but can be skipped if you prefer chunkier texture.
- Incorporate cheese: Stir in the shredded Monterey Jack cheese until fully melted, enriching the chili with a creamy, cheesy consistency.
- Season and simmer: Adjust salt and pepper to taste. Simmer for another 5 minutes to let the flavors fully develop and to heat through evenly.
- Serve and garnish: Ladle the chili into bowls and top with sour cream, chopped cilantro, extra shredded cheese, jalapeño slices, and tortilla chips for added texture and flavor.
Notes
- Using rotisserie chicken saves time and adds great flavor, but you can use any cooked chicken you have on hand.
- Adjust the amount of chili powder and jalapeños to control the spiciness according to your preference.
- The blending step is optional but highly recommended for a creamier chili texture.
- This chili can be made ahead and reheated; flavors will deepen over time.
- For a lighter version, substitute half-and-half for heavy cream, but the richness will be reduced.
