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Banana Chocolate Chip Cookie Bliss


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  • Author: Mary
  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x
  • Diet: Gluten Free

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