Description
This comforting White Chicken Chili recipe combines tender chicken, creamy cannellini beans, and a blend of spices, simmered to perfection for a flavorful and hearty dish. Topped with Monterey Jack cheese, fresh jalapeños, lime wedges, and cilantro, this chili is perfect for gatherings or a cozy meal.
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
Toppings
- 1 cup shredded Monterey Jack cheese
- 1 jalapeño pepper, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Instructions
- Mash Beans: Mash one can of cannellini beans until smooth, setting aside for later use.
- 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 until the chicken is no longer pink, stirring occasionally. Then, stir in the finely chopped garlic and cook for an additional minute to release its aroma.
- Add Broth and Chilies: Pour in the chicken broth and add the can of chopped green chiles. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Simmer with Beans: Stir in the mashed beans along with the remaining whole cans of drained cannellini beans. Let the chili simmer gently for 30 minutes to allow the flavors to meld.
- Add Cream and Final Simmer: Stir in the half and half to add creaminess and simmer for another 5 minutes, stirring occasionally to prevent sticking.
- Serve and Garnish: Ladle the hot chili into bowls and top with shredded Monterey Jack cheese, sliced jalapeño peppers, lime wedges, and freshly chopped cilantro for a burst of freshness and flavor.
Notes
- For a spicier chili, add more jalapeño slices or a pinch more cayenne pepper.
- Use low-sodium or no-sodium chicken broth to control the salt level.
- You can substitute half and half with heavy cream or whole milk for different richness levels.
- To make it gluten-free, ensure all spices and broth are certified gluten-free.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
