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Description
A rich and creamy white chicken chili recipe, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (4-ounce) can diced green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro, for garnish
- Shredded Monterey Jack cheese, for garnish
- Sour cream, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add chicken pieces and cook until lightly browned on all sides.
- Stir in the cannellini beans, diced green chilies, chicken broth, cumin, oregano, and cayenne pepper (if using).
- Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or until chicken is cooked through and tender.
- Season with salt and pepper to taste.
- Stir in the heavy cream and cook for another 5 minutes, stirring occasionally, until the chili is heated through and slightly thickened. Do not boil after adding cream.
- Serve hot, garnished with fresh cilantro, shredded Monterey Jack cheese, and a dollop of sour cream.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can substitute shredded rotisserie chicken for the raw chicken breasts for a quicker preparation.
- If you prefer a thicker chili, you can mash some of the beans against the side of the pot with a spoon before adding the cream.
- This chili can be made ahead of time and reheated. The flavors will meld even further overnight.