Description
This White Chicken Chili is a flavorful and comforting dish featuring tender chicken, creamy cannellini beans, and a blend of spices for a mild but zesty taste. Simmered to perfection 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: Mash one can of cannellini beans until smooth to create a creamy texture that will thicken the chili.
- Sauté Chicken and Vegetables: Heat olive oil in a large Dutch oven over medium heat. Add cubed chicken, chopped onion, salt, cumin, chili powder, cayenne pepper, and oregano. Cook until the chicken is no longer pink, stirring frequently. Add finely chopped garlic and cook for one more minute to release its flavor.
- Add Broth and Beans: 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 along with the remaining whole beans. Simmer gently for 30 minutes to blend the flavors and cook the chili through.
- Finish with Cream: Stir in the half and half and allow the chili to simmer for an additional 5 minutes to achieve a rich and creamy consistency.
- Serve and Garnish: Ladle the hot chili into bowls and top with shredded Monterey Jack cheese, sliced jalapeño, lime wedges, and fresh chopped cilantro for a fresh and spicy finish.
Notes
- For a spicier chili, add more jalapeño slices or increase cayenne pepper.
- You can substitute turkey breast for a leaner option.
- If you prefer a thicker chili, mash more beans or cook longer to reduce liquid.
- Serve with warm tortillas or cornbread for a complete meal.
