Description
This hearty White Chicken Chili recipe features tender chicken, creamy beans, and a flavorful blend of spices simmered to perfection. Ideal for a comforting meal, this chili combines the mild heat of jalapeños with the creamy texture of half and half and melted Monterey Jack cheese, served with fresh lime and cilantro for a bright finish.
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
- Mash Beans: Mash one can of cannellini beans until smooth using a fork or potato masher, setting it aside for later use to add creaminess to 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, ground cumin, chili powder, cayenne pepper, and dried oregano. Cook, stirring occasionally, until the chicken is cooked through and no longer pink. Then stir in the finely chopped garlic and cook for an additional minute to release its aroma.
- Simmer Chili: Pour the chicken broth and chopped green chiles into the pot. Bring the mixture to a boil, then reduce the heat to low. Add the mashed beans along with the remaining two cans of whole rinsed beans. Allow the chili to simmer gently for 30 minutes, stirring occasionally to prevent sticking.
- Add Cream: Stir in the half and half to the chili and continue simmering for another 5 minutes to meld the flavors and add a creamy texture.
- Serve: Ladle the chili into bowls and top each serving with shredded Monterey Jack cheese, sliced jalapeño, lime wedges, and chopped fresh cilantro for a fresh, zesty finish.
Notes
- Use low-sodium or no-sodium chicken broth to control salt levels in the chili.
- Mashing one can of beans creates a creamier texture for the chili without adding cream.
- Adjust cayenne pepper and jalapeño slices according to your preferred spice level.
- Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a richer flavor, substitute half and half with heavy cream or sour cream if desired.
