Description
This White Chicken Chili is a comforting, creamy, and flavorful dish made with tender chicken, white beans, green chilies, and a mix of spices. It’s a perfect meal for a chilly evening and can be easily made in one pot!
Ingredients
Scale
For the Chili:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ¼ teaspoon ground white pepper
- 1 ½ cups shredded Monterey Jack cheese
- Salt and pepper to taste
Optional Toppings:
- Sour cream
- Chopped cilantro
- Shredded cheese
- Jalapeño slices
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add chicken and beans: Stir in the shredded chicken, white beans, and diced green chilies. Mix well.
- Add the liquids and spices: Pour in the chicken broth and heavy cream. Stir in the cumin, chili powder, oregano, and white pepper. Bring the mixture to a simmer, and cook for 10-15 minutes, allowing the flavors to meld together.
- Blend for creaminess (optional): For a thicker and creamier texture, use an immersion blender to blend part of the chili directly in the pot, or transfer 2 cups of the chili to a blender, blend, and return to the pot. This step is optional but adds a great creaminess.
- Add the cheese: Stir in the shredded Monterey Jack cheese until fully melted and the chili becomes rich and creamy.
- Taste and season: Adjust salt and pepper to taste, and simmer for another 5 minutes.
- Serve: Ladle the chili into bowls and top with your favorite toppings like sour cream, chopped cilantro, shredded cheese, and tortilla chips for some crunch!
Notes
- Substitute for heavy cream: You can use half-and-half or milk for a lighter version of this chili.
- Spiciness: For more heat, add diced jalapeños, cayenne pepper, or extra chili powder.
- Freezing: This chili freezes well! Store it in an airtight container for up to 3 months and reheat when needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Chili
- Method: Stovetop
- Cuisine: American