Description
This White Chicken Chili is a creamy, flavorful twist on traditional chili, featuring tender chicken, white beans, and subtle heat from green chiles and jalapeños. It’s a hearty and comforting dish perfect for chilly nights, garnished with fresh cilantro, lime wedges, and melted Monterey Jack cheese.
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 and Garnishes
- 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 thoroughly until smooth to create a creamy texture that will thicken the chili.
- Cook Chicken and Sauté Vegetables: Heat olive oil in a large Dutch oven over medium heat. Add the cubed chicken, chopped onion, salt, cumin, chili powder, cayenne pepper, and oregano. Sauté until the chicken is cooked through and no longer pink. Stir in the finely chopped garlic and cook for an additional minute to release its aroma.
- Simmer Chili: Stir in the chicken broth and chopped green chiles. Bring the mixture to a boil, then reduce the heat to low. Add the mashed beans and the remaining whole cannellini beans. Let the chili simmer gently for 30 minutes to blend the flavors.
- Add Cream: Stir in the half and half and continue to simmer the chili for another 5 minutes to achieve a creamy consistency.
- Serve: Ladle the chili into bowls and top each serving with shredded Monterey Jack cheese, sliced jalapeño, lime wedges, and freshly chopped cilantro for added flavor and freshness.
Notes
- For a spicier chili, keep the seeds in the jalapeño or add more cayenne pepper.
- If you prefer a thicker chili, mash more beans or reduce the broth slightly.
- Use low-sodium chicken broth to control the salt level in the dish.
- This chili can be made ahead and reheated; flavors deepen after resting.
- Serve with cornbread or tortilla chips for a complete meal.
