Description
This flavorful easy white chicken chili comes together fast with beans, chicken, chilies, and spices for a cozy weeknight meal.
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
- ½ cup shredded Monterey Jack cheese (or to taste)
- Salt to taste
Instructions
1. Sauté aromatics.
Heat olive oil in a large pot over medium heat. Add onions and cook until softened. Add garlic and cook 1 minute.
2. Cook the chicken.
Add the chicken breasts to the pot and pour in chicken broth. Bring to a boil, then reduce to a simmer until chicken is fully cooked (15–20 minutes).
3. Shred the chicken.
Remove the chicken, shred it with two forks, and return it to the pot.
4. Add beans and chiles.
Stir in cannellini beans, chopped green chiles, oregano, cumin, and cayenne pepper.
5. Simmer to develop flavor.
Let the chili simmer for at least 20 minutes. Add more broth for a thinner consistency if needed.
6. Finish with toppings.
Season with salt, then stir in fresh cilantro and Monterey Jack cheese. Serve warm with additional toppings if desired.
Notes
Add more cayenne or fresh jalapeños for extra heat.
For a creamier texture, mash ½ cup of beans before adding.
This chili thickens as it rests—add broth to loosen when reheating.