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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!
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Ingredients Equipment Method Notes

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

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon
  • Ladle

Method
 

  1. Sauté Aromatics:
  2. 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.
  3. Combine Ingredients:
  4. 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.
  5. Simmer:
  6. 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.
  7. Make It Creamy:
  8. 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.
  9. Serve:
  10. 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.