Description
A quick and easy creamy white chicken chili recipe, perfect for a weeknight meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- 4 cups chicken broth
- 1 cup half-and-half or heavy cream
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped (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 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add chicken pieces to the pot. Season with cumin, oregano, cayenne pepper (if using), salt, and black pepper. Cook, stirring occasionally, until the chicken is no longer pink.
- Stir in the rinsed cannellini beans and diced green chiles.
- Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes, or until the chicken is cooked through.
- Stir in the half-and-half or heavy cream and shredded Monterey Jack cheese. Cook, stirring, until the cheese is melted and the chili is heated through. Do not boil.
- Ladle the chili into bowls. Garnish with fresh cilantro and a dollop of sour cream, if desired.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can use pre-cooked rotisserie chicken to save time.
- This chili can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg