Description
Learn how to make a delicious and easy white chicken chili that’s perfect for cozy nights in. This recipe is flavorful, comforting, and sure to be a hit!
Ingredients
Scale
- 1 tablespoon olive oil (15 ml)
- 3 skinless, boneless chicken breast halves (675 g)
- 1 large onion, chopped (150 g)
- 2 cloves garlic, minced
- 25 cups (1260 ml) chicken broth (1.25 liters)
- 3 (15 ounce (425 g)) cans cannellini (white kidney) beans, rinsed and drained
- 2 (4 ounce (113 g)) cans chopped green chiles
- 1 tablespoon (15 ml) dried oregano
- 1 teaspoon (5 ml) ground cumin
- 2 pinches cayenne pepper, or to taste
- 25 cup chopped fresh cilantro, or to taste (60 ml)
- 5 cup shredded Monterey Jack cheese, or to taste (120 g)
- salt to taste
Instructions
- Warm up the olive oil in a large pot over medium heat. Sauté the chicken, onion, and garlic in the oil until the chicken is browned on both sides, approximately 5 minutes.
- Move the chicken to a cutting board and slice it into 1-inch chunks.
- Place the chicken chunks back into the pot. Stir in the chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Let the mixture come to a gentle boil and cook until the chicken is thoroughly cooked, around 30 to 40 minutes.
- Distribute cilantro into 4 bowls. Pour the chili over the cilantro and sprinkle with cheese.
- Add salt to taste before serving.
Notes
- For a healthier twist, opt for boneless, skinless chicken thighs over chicken breast.
- To spice things up, try using hot green chiles or extra cayenne pepper to suit your taste.
- For a heartier texture, try mashing some cannellini beans to thicken the broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Calories: 466 kcal
- Fat: 12 g
- Protein: 35 g
Keywords: white chicken chili, creamy chili, one-pot chili, easy dinner, comfort food
