Description
A comforting and flavorful white chicken chili made entirely on the stovetop, featuring cannellini and great northern beans, seasoned with cumin, oregano, and chili powder, and finished with a touch of cream.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles, undrained
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional, for heat)
- 4 cups chicken broth
- 2 (15 oz) cans cannellini beans (white kidney beans), rinsed and drained
- 1 (15 oz) can great northern beans, rinsed and drained
- 1/2 cup heavy cream (or milk for lighter version)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Shredded Monterey Jack or cheddar cheese (for garnish)
- Sour cream or Greek yogurt (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken and cook until no longer pink. Remove chicken from the pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in diced green chiles, cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
- Pour in chicken broth, then add the rinsed and drained cannellini and great northern beans. Bring to a simmer.
- Return the cooked chicken to the pot. Reduce heat to low, cover, and simmer for at least 20-30 minutes, allowing flavors to meld.
- Stir in the heavy cream and heat through, but do not boil after adding cream.
- Season with salt and pepper to taste.
- Ladle into bowls and top with desired garnishes such as chopped cilantro, shredded cheese, and a dollop of sour cream or Greek yogurt.
- Serve hot.
Notes
- For a lighter version, substitute heavy cream with milk.
- Cayenne pepper is optional and can be adjusted based on desired spice level.
- The chili tastes better if allowed to simmer for the full 30 minutes to let the flavors fully develop.