Creamy White Chicken Chili
A comforting and flavorful white chicken chili, perfect for a weeknight meal. This recipe is easy to make and packed with protein and vegetables.
Equipment
- Large pot or Dutch oven
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 large Onion chopped
- 2 cloves Garlic minced
- 1 Green bell pepper chopped
- 4 ounces Diced green chilies can, undrained
- 1 teaspoon Ground cumin
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Cayenne pepper optional
- 4 cups Chicken broth
- 2 cups Cooked chicken shredded (about 2 boneless, skinless chicken breasts)
- 15 ounces Cannellini beans can, rinsed and drained
- 15 ounces White beans can (great northern or navy beans), rinsed and drained
- 1 cup Heavy cream or half-and-half
- to taste Salt
- to taste Pepper
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and green bell pepper and cook for another 3-5 minutes, until slightly tender.
- Add the diced green chilies (undrained), cumin, oregano, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, cannellini beans, and white beans. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
- Stir in the heavy cream or half-and-half. Season with salt and pepper to taste. Heat through, but do not boil.
- Serve hot, topped with your favorite toppings such as shredded cheese, sour cream, avocado, cilantro, or tortilla chips.
Notes
For a spicier chili, add more cayenne pepper or a few dashes of your favorite hot sauce. Leftovers can be stored in the refrigerator for up to 3 days.