Description
This White Chicken Chili is a creamy and comforting dish that’s perfect for a cozy meal. Tender chicken, hearty beans, and a flavorful broth come together in this easy-to-make recipe.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into small cubes
- 1 large onion, chopped
- 1/2 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/4 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
- 1/2 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.
- Cook Chicken and Sauté Vegetables: Heat olive oil in a large Dutch oven over medium heat. Add chicken, onion, salt, cumin, chili powder, cayenne pepper, and oregano. Cook until chicken is no longer pink. Stir in garlic and cook for 1 minute more.
- Simmer Chili: Stir in chicken broth and green chiles. Bring to a boil, then reduce heat and add mashed beans and remaining whole beans. Simmer for 30 minutes.
- Add Cream: Stir in half and half and simmer for 5 minutes.
- Serve: Serve hot, topped with Monterey Jack cheese, jalapeño slices, lime wedges, and chopped cilantro.
Notes
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 40mg
