Creamy White Chicken Chili
A comforting and flavorful white chicken chili recipe, perfect for a cozy night in. This easy-to-make chili is packed with chicken, beans, and creamy goodness.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
Ingredients
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 Chili powder
- 1/4 teaspoon Cayenne pepper optional
- 3 cups Chicken broth
- 15 ounces Cannellini beans can, rinsed and drained
- 15 ounces White beans can (great northern or navy), rinsed and drained
- 2 cups Cooked chicken shredded or diced
- 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 green chilies (undrained), cumin, chili powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the chicken broth and bring to a simmer. Add the cannellini beans and white beans.
- Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
- Stir in the shredded chicken and heavy cream or half-and-half. Heat through, about 5 minutes. Do not boil.
- Season with salt and pepper to taste.
- Serve hot, topped with your favorite toppings such as shredded cheese, sour cream, avocado, chopped cilantro, or tortilla chips.
Notes
For a thicker chili, simmer uncovered for the last 10 minutes. You can also use other types of beans, such as pinto beans or kidney beans. Leftovers can be stored in the refrigerator for up to 3 days.