Killer White Chili
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!
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve:
- Ladle the chili into bowls and serve hot. Garnish with your favorite toppings.
Notes
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.
Thicker Chili: For a thicker consistency, mash some of the beans with a fork before adding them to the pot.