Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chunky White Chicken Chili

Chunky White Chicken Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Ruthie Miller
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

A creamy, hearty, and flavorful Chunky White Chicken Chili packed with tender chicken, two types of beans, and a blend of comforting spices. Perfect for a cozy meal, this chili is easy to make and becomes even better the next day!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 4 cups chicken broth
  • 2 (15-ounce) cans cannellini beans (white kidney beans), rinsed and drained
  • 1 (15-ounce) can great northern beans, rinsed and drained
  • 1 (4-ounce) can diced green chilies, undrained
  • 1 cup frozen corn
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup chopped fresh cilantro
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
  2. Brown the Chicken: Add the cubed chicken breast to the pot. Cook, stirring frequently, until the chicken is lightly browned on all sides, about 5-7 minutes. It doesn’t need to be cooked through at this stage. Season with a pinch of salt and pepper.
  3. Add Spices: Sprinkle the chili powder, ground cumin, dried oregano, and cayenne pepper (if using) over the chicken and aromatics. Stir well to coat everything, cooking for about 1 minute until the spices are fragrant. This step helps to bloom the spices and deepen their flavor.
  4. Simmer the Chili: Pour in the chicken broth. Add both cans of rinsed and drained cannellini and great northern beans, along with the undrained diced green chilies and frozen corn. Stir everything together. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This allows the flavors to meld and the chicken to finish cooking, becoming tender.
  5. Finish with Cream and Cilantro: Remove the lid. Stir in the heavy cream (or half-and-half) and chopped fresh cilantro. Cook for another 2-3 minutes, stirring gently, until the chili is heated through and slightly thickened. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve: Ladle the hot Chunky White Chicken Chili into bowls. Garnish with your favorite toppings and serve immediately.

Notes

For an extra creamy chili, mash about half a cup of the beans before adding them to the pot. This helps thicken the chili naturally. Freezes wonderfully for meal prep!

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 420
  • Sugar: 5g
  • Sodium: 750mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 8g
  • Protein: 30g
  • Cholesterol: 75mg

Find it online: https://www.oldplainrecipes.com/chunky-white-chicken-chili/