Description
A simple and delicious creamy white chicken chili recipe. This chili is hearty, flavorful, and perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 (15-ounce) cans great northern beans, rinsed and drained
- 1 (4-ounce) can diced green chilies
- 4 cups chicken broth
- 1 cup half-and-half
- 1/2 cup shredded Monterey Jack cheese
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic, cumin, chili powder, and cayenne pepper (if using) and cook for 1 minute more until fragrant.
- Stir in the rinsed beans and diced green chilies.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally.
- Return the cooked chicken to the pot. Stir in the half-and-half and shredded Monterey Jack cheese.
- Cook, stirring, until the cheese is melted and the chili is heated through. Do not boil.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- You can substitute shredded rotisserie chicken for the raw chicken breasts to save time.
- If you prefer a thicker chili, mash some of the beans against the side of the pot before adding the half-and-half.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American