Description
This creamy and flavorful White Chicken Chili features tender chunks of chicken simmered with fragrant spices, cannellini beans, and mild green chilies. Finished with a touch of half and half and garnished with Monterey Jack cheese, jalapeños, lime, and fresh cilantro, this hearty chili offers a comforting twist on traditional chili recipes that’s perfect for any season.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, cut into small cubes
- 1 large onion, chopped
- ½ teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 4 cloves garlic, finely chopped
- 32 ounces (2 containers) low-sodium or no-sodium chicken broth
- 3 (14.5 ounce) cans cannellini beans (or Great Northern beans), drained and rinsed
- 1 (4 ounce) can chopped green chiles
- ½ cup half and half
Garnishes
- 1 cup shredded Monterey Jack cheese
- 1 jalapeño pepper, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Instructions
- Prepare Beans: Mash one can of the cannellini beans until smooth. This will help thicken the chili and give it a creamy texture.
- Sauté Chicken and Aromatics: Heat olive oil in a large Dutch oven over medium heat. Add the cubed chicken, chopped onion, salt, ground cumin, chili powder, cayenne pepper, and dried oregano. Cook, stirring occasionally, until the chicken is no longer pink and the onions are soft. Stir in the finely chopped garlic and cook for an additional one minute to release its flavor.
- Add Liquids and Beans: Pour in the chicken broth and add the chopped green chiles. Bring the mixture to a boil, then reduce the heat to a simmer. Add the mashed cannellini beans along with the remaining whole beans. Let it simmer gently for 30 minutes to meld the flavors and thicken the chili.
- Finish with Cream: Stir in the half and half and simmer the chili for another 5 minutes to warm through and create a rich, creamy consistency.
- Serve and Garnish: Ladle the chili into bowls and top each serving with shredded Monterey Jack cheese, sliced jalapeño peppers, lime wedges, and chopped fresh cilantro for a fresh and vibrant finish.
Notes
- For a spicier chili, add more jalapeños or increase the cayenne pepper slightly.
- You can substitute half and half with heavy cream for an even richer texture or with whole milk for a lighter option.
- Using low-sodium chicken broth helps control the salt level, especially since cheese adds additional saltiness.
- This chili can be made ahead and reheated; flavors often deepen after resting overnight.
- Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
