Flavored with delicate chicken, thick and creamy broth, and tasty cannellini beans, this easy White Chicken Chili is a flavorful dish. Even when the sun is out, it’s still light enough to appreciate on a chilly night in.
Easy White Chicken Chili Recipe
This is the dish to try if you enjoy the hearty and rich taste of chili but want something lighter! For only 327 calories, each bowl of my white chicken chili is surprisingly filling. Making a dinner this great makes eating healthier so much easier! It all comes down to the taste layers.
To provide you with the necessary nourishment after a hectic day without making you feel heavy, I’ve combined fresh and canned ingredients with a blend of spices. As you are all aware, I enjoy adding optional fresh greens as a garnish, but this time, I can assure you that these toppings elevate the meal! You do not wish to omit them.
Ingredients You’ll Need
Ingredients You’ll Need
Olive oil: Instead of using olive oil, you can use vegetable, safflower, avocado, or sunflower oils.
Chicken breast: Ground chicken or even cubed thighs can be used in place of chicken breasts.
Onion: I chose a white onion, but any color will work—yellow or red will work well, too.
Salt: To taste, add salt and season.
Cumin: You can add as much or as little cumin as desired.
Chili powder: I found a chipotle chili powder that tastes amazing! Use any type you like best.
Cayenne pepper: I added a small amount of cayenne pepper to ensure that everyone’s tolerance for spicy foods was met. If desired, you can use less or none at all.
Oregano: Dry oregano was what I used. Double the quantity asked for if using fresh.
Garlic: As always, you know what I say! More is always better. You are free to use however much or how little you choose.
Chicken broth: unsalted chicken broth is what I always use. It also works if you have vegetable broth on hand.
Cannellini beans: White kidney beans are another name for cannellini beans.
Canned green chilies: I used one can of green chilies. To add even more spice, you may use fresh chilies.
Half and half cream: cream that contains half and half is typically 10% MF. Use any percentage between 10% and 35%.
Toppings: The finest part is the toppings, don’t you think? I added lime wedges, cilantro, fresh sliced jalapeño, and Monterey Jack cheese.
How To Make White Chicken Chili
Prepare the chicken and beans: Mash one can of beans using a fork or potato masher. Add the chicken, onion, cumin, chili powder, oregano, cayenne pepper, and salt to a large saucepan of heated oil over medium heat. Cook the chicken, stirring from time to time, until it turns no longer pink.
Simmer: Add the garlic and stir; simmer for one minute or more. After adding the green chiles and broth, bring the mixture to a boil. Add the whole and crushed beans and lower the heat to a simmer. Allow it to simmer for half an hour.
To complete the chili, add the half-and-half and heat for an additional five minutes. Pour the chili into individual bowls and garnish with preferred toppings.
What Else Can I Mix into My Chili?
Making a big pot of chili is a great opportunity to clean out some items from your fridge or pantry. Give these ideas a try!
- Red kidney, pinto, or black beans
- Chickpeas
- Coconut milk instead of cream
- Fresh herbs
- Pork, turkey, or sausage, cubed or ground. (fat-drained if needed)
- Bell peppers
- Celery
- Peas
- Corn
- Fresh avocado, as a topping
How to Make White Chicken Chili in a Slow Cooker
You should definitely put this dish in your slow cooker before leaving for work. You can have a homemade meal even on your busiest weeknights.
Fill your slow cooker with all of the ingredients (except for the cream and toppings). Blend thoroughly, and program for 4 hours on high or 8 hours on low. Add the cream and simmer on high for a further fifteen minutes. Once into bowls, ladle in your toppings.
Remember that using my stovetop approach allows for some evaporation of the liquid. Remove 1/2 to 1 cup of the broth from the recipe if you like a thicker chili.
How to Store Leftovers
Store leftovers in the refrigerator for three to four days. Allow it to cool completely in the saucepan, then transfer it to an airtight jar and store it in the refrigerator. You have two options for reheating: the stovetop at medium heat or the microwave.
White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1½ pound chicken breasts 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 dried oregano
- 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 chopped green chiles (1 can)
- ½ cup half and half
Toppings
- 1 cup Monterey Jack cheese shredded
- 1 jalapeno pepper sliced
- 1 lime cut in wedges
- cilantro chopped
Instructions
- Mash one can of beans with a fork or potato masher until smooth. This will contribute to the chili’s somewhat creamier and thicker texture.
- In a large Dutch oven, heat the oil over medium heat. When the chicken is no longer pink, add the onion, chicken, salt, cumin, chili powder, cayenne pepper, and oregano. Stir and simmer. Add the garlic and heat for a further one 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 5 minutes.
- Serve topped with cheese, jalapeno peppers, lime and cilantro.
