Description
This White Chicken Chili is a creamy, comforting dish packed with tender chicken, cannellini beans, and a blend of warming spices. Perfect for a cozy meal, it combines the flavors of cumin, chili powder, and oregano with a subtle kick from jalapeños and cayenne pepper. Finished with creamy half and half and Monterey Jack cheese, this chili is hearty and satisfying for a flavorful dinner.
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
For Garnish & Serving
- 1 cup shredded Monterey Jack cheese
- 1 jalapeño pepper, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Instructions
- Mash Beans: Take one can of the drained and rinsed cannellini beans and mash them until smooth to help thicken the chili later in the cooking process.
- Cook Chicken and Sauté Vegetables: Heat the 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 while stirring until the chicken is no longer pink. Then add the finely chopped garlic and cook for an additional minute to release its aroma.
- Simmer Chili: Pour in the chicken broth and add the can of chopped green chiles. Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the mashed beans along with the remaining two cans of whole cannellini beans. Let the chili simmer gently for 30 minutes to allow the flavors to meld.
- Add Cream: Stir in the half and half to add creaminess and simmer for another 5 minutes, ensuring the chili is heated through and creamy.
- Serve: Ladle the hot chili into bowls and top with shredded Monterey Jack cheese, sliced jalapeño pepper, fresh cilantro, and lime wedges for squeezing over the top. Enjoy immediately while warm.
Notes
- For a spicier chili, add extra jalapeño slices or more cayenne pepper to taste.
- Using low-sodium chicken broth helps control the saltiness of the chili, but adjust salt as needed at the end.
- If you prefer a thicker chili, mash an additional can of beans or simmer uncovered to reduce liquid.
- This chili can be made ahead and stored in the refrigerator for up to 3 days; reheat gently on the stove.
