White Chicken Chili
User Reviews
4.7
White Chicken Chili
Description
This White Chicken Chili recipe starts by browning seasoned chicken pieces with onions and flavorful spices including cumin, chili powder, cayenne, and oregano. Garlic is added briefly for depth. Then chicken broth and green chiles join the pot, followed by a combination of mashed and whole cannellini beans to give the chili a thick and creamy quality that distinguishes it from traditional tomato-based chilies. The chili simmers to allow flavors to meld and chicken to cook fully.
The addition of half-and-half near the end rounds out the dish with a gentle creaminess that balances the spice. Toppings of shredded Monterey jack cheese, fresh jalapeno slices, lime wedges, and chopped cilantro contribute additional layers of flavor and texture with every bite.
Leftovers store well in the refrigerator for 3-4 days and can be reheated on the stovetop or microwave. The chili freezes nicely for 4-6 months, either in individual portions or as a whole batch, making it convenient for future meals.
Ingredients
- 1 tablespoon olive oil
- 1½ pound chicken breast boneless and skinless, cut in small cubes
- 1 large onion chopped
- ½ teaspoon salt
- 2 teaspoon cumin ground
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon oregano dried
- 4 cloves garlic finely chopped
- 32 ounce chicken broth low sodium or no sodium added (2 containers)
- 42 ounce cannellini beans or Great Northern, drained and rinsed (3 cans)
- 4 ounce green chiles 1 can, chopped
- ½ cup half and half
Toppings
- 1 cup Monterey jack cheese shredded
- 1 jalapeno pepper sliced
- 1 lime cut in wedges
- cilantro chopped
Instructions
- Using a potato masher or fork, mash one can of the beans until smooth. This will help to make the chili a bit thicker and creamier.
- Heat the oil in a large Dutch oven over medium heat. Add the chicken, onion, salt, cumin, chili powder, cayenne pepper, oregano, stir and cook until the chicken is no longer pink. Stir in the garlic and cook for another minute.
- Stir in the broth and green chiles then bring to a boil. Reduce heat to low and add the mashed beans, and the other 2 cans of beans. Simmer for 30 minutes. Stir in the half and half cream and cook for an 5 minutes.
- Serve topped with cheese, jalapeno peppers, lime and cilantro.
Notes
- Store leftovers in a sealed container for up to 4 days in the refrigerator; cool completely before refrigerating.
- Reheat gently on the stovetop or in the microwave to maintain texture and flavor.
- This chili freezes well for 4 to 6 months; you can freeze in single servings or a large container for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 327kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 33g | 66% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 73mg | 24% |
| Sodium | 738mg | 31% |
| Potassium | 503mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 12mg | 13% |
| Calcium | 242mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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