White Chicken Chili
A warm, creamy, and family-friendly white chicken chili that's perfect for busy weeknights, combining savory flavors with tender chicken and beans.
Ingredients
Cooking Base
- 2 tablespoons olive oil (Use a good quality olive oil for flavor.)
- 1 medium onion, diced (Yellow onion gives sweetness when cooked.)
- 2 cloves garlic, minced (Fresh garlic beats jarred in flavor.)
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cooked and shredded (Use rotisserie chicken for a shortcut.)
- 1 can (15 oz) white beans, drained and rinsed (Cannellini or great northern beans both work.)
- 1 can (4 oz) diced green chilies (Mild chilies are family-friendly.)
- 4 cups chicken broth (Use low-sodium broth for better control.)
Spices
- 1 teaspoon ground cumin (Toast briefly for extra aroma.)
- 1 teaspoon chili powder (Adjust to your taste.)
- to taste salt (Add less at first and adjust after simmering.)
- to taste pepper (Adjust seasoning after simmering.)
Finishing Touch
- 1 cup heavy cream or half-and-half (Heavy cream makes it rich and velvety.)
- 1 bunch chopped cilantro for garnish (Add at the end for brightness.)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, sautéing until softened, about 5 minutes.
- Stir in the shredded chicken, white beans, green chilies, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a simmer and cook for about 15 minutes.
- Stir in the heavy cream, and cook for an additional 5 minutes.
- Serve hot, garnished with chopped cilantro.
Notes
Serve this chili family-style with small bowls of toppings for customization. It stores well and can be made ahead without cream.