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Description
A hearty and flavorful white chicken chili recipe made entirely on the stovetop, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 4 cups chicken broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (4-ounce) can chopped green chiles
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- ½ cup heavy cream or half-and-half
- 1 lime, juiced
- ¼ cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Season the chicken pieces with salt and pepper and add them to the pot. Cook until browned on all sides, then remove the chicken and set it aside.
- Add the diced onion to the pot and cook until softened, about 5 minutes.
- Add the garlic and jalapeño and cook for another minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
- Return the chicken to the pot along with the cannellini beans, green chiles, cumin, oregano, and paprika.
- Bring the mixture to a boil, then reduce the heat, cover, and simmer for at least 25-30 minutes.
- Uncover and stir in the heavy cream, lime juice, and fresh cilantro.
- Cook for another 5 minutes, allowing the chili to thicken slightly.
- Taste and adjust seasoning with more salt and pepper if needed. Serve hot.
Notes
- For a spicier chili, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- Garnish with shredded cheese, sour cream, or avocado slices if desired.
- This chili can be made ahead of time and reheated. The flavors will meld even further overnight.