Description
This White Chicken Chili recipe is a flavorful, comforting dish combining tender chicken, creamy cannellini beans, and a medley of aromatic spices. Simmered in a low-sodium chicken broth and enriched with half and half, this chili delivers a mild heat balanced by fresh toppings like jalapeño slices, lime wedges, and cilantro. Perfect for a cozy family meal, it yields 8 hearty servings.
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
- 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 add creaminess and texture to the chili.
- Cook Chicken and Vegetables: Heat olive oil in a large Dutch oven over medium heat. Add diced chicken, chopped onion, salt, cumin, chili powder, cayenne pepper, and oregano. Cook, stirring occasionally, until the chicken is no longer pink. Then stir in the chopped garlic and cook for an additional minute until fragrant.
- Add Broth and Beans: Pour in the chicken broth and chopped green chiles, bringing the mixture to a boil. Once boiling, reduce heat to a simmer and add the mashed beans along with the remaining whole beans. Allow this to simmer gently for 30 minutes to develop flavors.
- Finish with Cream: Stir in the half and half and let the chili simmer for another 5 minutes to become creamy and rich.
- Serve and Garnish: Ladle the chili into bowls and top with shredded Monterey Jack cheese, sliced jalapeño, lime wedges, and chopped fresh cilantro for a fresh and spicy contrast.
Notes
- For a milder chili, omit the cayenne pepper and jalapeño slices or reduce their quantity.
- You can substitute half and half with heavy cream or whole milk for different creaminess levels.
- Use low-sodium beans and broth to control salt content.
- Leftovers taste even better the next day as flavors meld together.
- This chili can be made in advance and reheated gently on the stovetop or in the microwave.
