There’s something incredibly comforting about a warm bowl of chili on a chilly day, and this White Chicken Chili is the perfect dish for those moments. Unlike traditional red chili, this version features tender chunks of chicken, creamy cannellini beans, and a flavorful blend of spices that give it a mild yet satisfying heat. Given to me by a dear friend, this recipe has become a go-to for quick and hearty meals, especially in the colder months. Whether you're serving it for a weeknight dinner or a cozy gathering, this White Chicken Chili is sure to become a household favorite!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4
Ingredients
1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 ¼ cups chicken broth
3 (15-ounce) cans cannellini beans, rinsed and drained
2 (4-ounce) cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
¼ cup chopped fresh cilantro, or to taste
½ cup shredded Monterey Jack cheese, or to taste
Salt, to taste
Directions
Heat olive oil in a Dutch oven over medium heat. Add the chicken, onion, and garlic, cooking until the chicken is browned on both sides, about 5 minutes.
Transfer chicken to a cutting board and cut into 1-inch pieces.
Return chicken to the Dutch oven and add chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring to a simmer and cook for 30 to 40 minutes, until the chicken is fully cooked and flavors are well combined.
Divide chopped cilantro among four bowls. Ladle the chili over the cilantro and top with shredded Monterey Jack cheese.
Season with salt to taste before serving.
Nutrition Facts (Per Serving)
Calories: 466
Fat: 12g
Carbohydrates: 53g
Protein: 35g
This White Chicken Chili is not only easy to prepare but also packed with rich flavors that will keep you warm and satisfied. Enjoy it on its own or with a side of cornbread for the perfect comfort meal!
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