Description
This Classic White Chicken Chili brings a unique twist to traditional chili, combining tender chicken, white beans, and mild green chilies in a creamy broth that’s both hearty and comforting. Its mild spiciness is balanced by a touch of half-and-half and Monterey Jack cheese, creating a rich, savory flavor that’s sure to warm you up on chilly days.
Perfect for a family dinner or a cozy meal with friends, this chili is easy to make and packed with flavor. The dish is also highly customizable; add extra green chilies for more heat or a splash of lime for brightness. Serve with cilantro and lime wedges for a simple, wholesome meal that feels like a warm hug in a bowl.
Ingredients
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- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 pound chicken breast, cubed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 4 cups chicken broth
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (4 ounces) mild green chilies
- 1/2 cup frozen corn
- 1/2 cup half-and-half
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro and lime wedges for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until softened, about 3 minutes.
- Add chicken to the pot, cooking until lightly browned on all sides, approximately 5 minutes.
- Sprinkle cumin, chili powder, and paprika over the chicken, stirring to coat evenly. Season with salt and pepper.
- Pour in the chicken broth, beans, green chilies, and corn. Bring to a simmer and cook for 20 minutes, allowing flavors to meld.
- Stir in the half-and-half and Monterey Jack cheese until melted and well combined. Adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 40 minutes