Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic and chopped jalapeño (if using) and cook for another minute until fragrant, being careful not to burn the garlic.2 tablespoons olive oil, 1 large yellow onion, finely chopped, 2-3 cloves garlic, minced, 1 jalapeño pepper, seeds and membranes removed, finely chopped
- Pour in the rinsed and drained cannellini beans and great northern beans, along with the can of diced green chiles (including their liquid). Stir to combine with the onions and garlic.2 (15-ounce) cans cannellini beans, rinsed and drained, 1 (15-ounce) can great northern beans, rinsed and drained, 1 (4-ounce) can diced green chiles, undrained
- Add the shredded or diced cooked chicken to the pot. Pour in the chicken broth, ensuring all ingredients are mostly submerged.4 cups cooked chicken, shredded or diced, 4 cups chicken broth
- Stir in the ground cumin, dried oregano, chili powder, and cayenne pepper (if desired). Season generously with salt and freshly ground black pepper to taste. Bring the mixture to a simmer over medium heat.1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon chili powder, ¼ teaspoon cayenne pepper, salt and freshly ground black pepper to taste
- Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 20 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken slightly. If you prefer a thicker chili, you can mash some of the beans against the side of the pot with your spoon.
- Uncover the pot and stir in the half-and-half or heavy cream and the shredded Monterey Jack cheese. Stir continuously until the cheese is melted and the chili is smooth and creamy. Do not boil after adding the cream.1 cup half-and-half or heavy cream, ½ cup shredded Monterey Jack cheese
- Taste the White Chicken Chili and adjust seasonings as needed. You may want to add more salt, pepper, or chili powder to suit your preference.
- Ladle the White Chicken Chili into bowls. Garnish generously with fresh chopped cilantro, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime juice. Serve hot with your favorite toppings.fresh cilantro, chopped, for garnish, sour cream or Greek yogurt, for topping, lime wedges, for serving
Notes
This White Chicken Chili recipe is the epitome of comforting, flavorful, and easy home cooking. Its mild spice profile and creamy base make it universally appealing, and the customizable toppings allow everyone to personalize their bowl.
