Description
This White Chicken Chili recipe is a comforting and flavorful twist on traditional chili, featuring tender chicken breasts, creamy cannellini beans, and a rich blend of spices simmered in low-sodium chicken broth. Finished with a splash of half and half and topped with Monterey Jack cheese and fresh garnishes, it’s perfect for a cozy dinner that serves a crowd.
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: Using a fork or potato masher, mash one can of cannellini beans until smooth. Set aside.
- Sauté Chicken and 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. Cook, stirring occasionally, until the chicken is no longer pink and the onions have softened. Stir in the chopped garlic and cook for an additional minute until fragrant.
- Add Broth and Simmer: Pour in the chicken broth and chopped green chiles. Bring the mixture to a boil, then reduce the heat to low. Stir in the mashed beans along with the remaining two cans of whole beans. Simmer gently for 30 minutes, allowing the flavors to meld.
- Finish with Cream: Stir in the half and half, and continue simmering for another 5 minutes to warm through and add creaminess.
- Serve and Garnish: Ladle the chili into bowls and top with shredded Monterey Jack cheese, sliced jalapeño peppers, lime wedges, and chopped fresh cilantro for added zest and color.
Notes
- For a spicier chili, add more jalapeño slices or additional cayenne pepper.
- Using low-sodium chicken broth helps control the salt level, but adjust seasoning to taste.
- The half and half can be substituted with heavy cream or a dairy-free alternative if desired.
- This chili freezes well—store in airtight containers for up to 3 months.
- To speed up the process, you can use rotisserie chicken instead of raw chicken breasts, adding it after sautéing the onions and spices.
