If you’re craving comfort food with a twist, this Killer White Chili is the answer. Creamy, hearty, and packed with flavor, this chili is a delicious alternative to traditional red chili. Made with tender chicken, white beans, green chilies, and a blend of spices, it’s perfect for cool evenings or game-day gatherings. One bowl is never enough!

Necessary Kitchen Equipment

Large pot or Dutch oven
Cutting board
Knife
Wooden spoon
Ladle

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound chicken breasts or thighs, cooked and shredded
2 cans (15 ounces each) great northern beans, drained and rinsed
1 can (4 ounces) diced green chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon oregano
Salt and pepper to taste
1 cup heavy cream or half-and-half
1 cup shredded Monterey Jack cheese

Step-by-Step Instructions

1. Sauté Aromatics:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until softened, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds.

2. Combine Ingredients:

Add the shredded chicken, white beans, green chilies, and chicken broth to the pot. Stir in the cumin, chili powder, paprika, oregano, salt, and pepper.

3. Simmer:

Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, allowing the flavors to meld together.

4. Make It Creamy:

Stir in the heavy cream and Monterey Jack cheese. Cook on low heat until the cheese is melted and the chili is creamy, about 5 minutes.

5. Serve:

Ladle the chili into bowls and serve hot. Garnish with your favorite toppings.

Optional Toppings

Sliced jalapeños
Fresh cilantro
Sour cream
Diced avocado
Tortilla chips

Recipe Tips

Rotisserie Chicken Shortcut: Use store-bought rotisserie chicken for a quick and easy option.
Thicker Chili: For a thicker consistency, mash some of the beans with a fork before adding them to the pot.
Spice Level: Adjust the heat by adding more green chilies or a pinch of cayenne pepper.

What to Serve with This Dish

Cornbread: Sweet or savory cornbread pairs perfectly with this creamy chili.
Side Salad: A crisp green salad balances the richness.
Crusty Bread: Use it to soak up every last bit of the chili.

Frequently Asked Questions

1. Can I make this chili ahead of time? Yes! It tastes even better the next day. Store in the refrigerator for up to 3 days.

2. Can I freeze this chili? Absolutely! Freeze it in an airtight container for up to 3 months. Thaw and reheat gently on the stove.

3. Can I use other beans? Definitely! Cannellini or navy beans work well as substitutes.

This Killer White Chili is creamy, satisfying, and destined to become a new family favorite!