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Killer White Chili

A creamy and comforting white chili filled with tender chicken, creamy beans, and a hint of spice, perfect for chilly evenings or game days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts Or thighs for more flavor.
  • 2 cans (15 oz) white beans (cannellini or great northern)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 cup chicken broth
  • 1 cup heavy cream Or a lighter alternative.
  • to taste Salt and pepper
Toppings
  • fresh cilantro
  • shredded cheese
  • lime wedges
  • sour cream

Method
 

Cooking
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until soft, approximately 5 minutes.
  2. Stir in the minced garlic, cumin, and oregano, and cook for an additional 1-2 minutes until fragrant.
  3. Add the boneless chicken breasts, diced green chilies, chicken broth, and white beans. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes.
  4. Remove the chicken from the pot, shred it using two forks, and then return it back to the chili.
  5. Stir in the heavy cream and season with salt and pepper to taste. Allow the chili to heat through for another 5 minutes.
  6. Serve hot, garnished with your choice of toppings. Enjoy!

Notes

For a vegetarian version, replace chicken with diced bell peppers and zucchini. Simmer the chili longer for richer flavor. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.