Description
A hearty and flavorful white chicken chili recipe that is easy to make and perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1.5 pounds boneless skinless chicken breasts cut into 1-inch cubes
- 4 cups chicken broth
- 2 (15 ounce) cans cannellini beans or great northern beans rinsed and drained
- 1 (4 ounce) can diced green chiles undrained
- 1 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 0.5 cup heavy cream or half-and-half
- 0.25 cup chopped fresh cilantro
- Salt and black pepper to taste
- Optional toppings: shredded Monterey Jack cheese sour cream avocado lime wedges
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened about 5 minutes.
- Add garlic and chicken cubes to the pot. Cook until chicken is no longer pink on the outside.
- Stir in chicken broth cannellini beans green chiles cumin oregano and cayenne pepper (if using). Bring to a simmer.
- Reduce heat cover and cook for 15-20 minutes or until chicken is cooked through and flavors have melded.
- Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
- Stir in heavy cream and fresh cilantro. Heat through gently but do not boil.
- Taste and adjust seasonings with salt and pepper as needed.
- Serve hot with your favorite toppings such as shredded cheese sour cream avocado and a squeeze of lime juice.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- If you don’t have cannellini beans, great northern beans are a good substitute.
- Heavy cream can be substituted with half-and-half for a lighter version.
- The chili can be made ahead of time and reheated. The flavors will meld even further.