Ingredients
- 1 lb chicken breast or thighs (boneless, skinless): Chicken is the heart of this dish, providing lean protein and a delicious base.
- 1 tablespoon olive oil: For sautéing the aromatics and chicken.
- 1 medium onion (diced): Adds sweetness and depth of flavor to the chili.
- 2 cloves garlic (minced): Garlic is a must for flavor—don’t skip this one!
- 1–2 jalapeños (seeded and chopped, optional): Adds a mild to moderate heat. Adjust to your spice preference.
- 2 cans (15 oz each) white beans (such as Great Northern or cannellini), drained and rinsed: The creamy base for your chili.
- 1 can (4 oz) diced green chilies: Adds a tangy, mild heat that perfectly complements the beans and chicken.
- 1 cup chicken broth: For a flavorful base that keeps the chili hearty.
- 1 cup heavy cream or half-and-half: This creates a rich, creamy texture without being overly heavy.
- 1 teaspoon ground cumin: A must-have spice that gives this chili its warm, earthy flavor.
- 1 teaspoon chili powder: Adds a mild heat and a touch of smokiness.
- 1 teaspoon dried oregano: For a subtle herby note.
- Salt and pepper: To taste.
Toppings (optional but highly recommended):
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream
- Fresh cilantro (for garnish)
- Lime wedges
- Crushed tortilla chips
Instructions
Step 1: Prepare the Chicken
To start, heat your olive oil over medium heat in a large pot or Dutch oven. While the oil is heating up, season your chicken with a pinch of salt, pepper, and a sprinkle of chili powder for extra flavor. Once the oil is hot, add the chicken breasts or thighs to the pot and cook until golden brown on both sides (about 5-6 minutes per side). The chicken doesn’t need to be fully cooked through at this stage because it will cook more later, but it should be browned and flavorful.
Once browned, remove the chicken from the pot and set it aside to rest. Using two forks or tongs, shred the chicken into bite-sized pieces.
Step 2: Sauté the Aromatics
In the same pot, add the diced onion and cook, stirring occasionally, for about 3-4 minutes until softened and translucent. Add the garlic and jalapeños, and cook for another minute or two until fragrant. This step builds the foundation of flavor for your chili, so don’t rush it!
Step 3: Add the Beans and Broth
Now, add the drained and rinsed white beans to the pot. Stir everything together, and then pour in the chicken broth. Add the green chilies, cumin, chili powder, oregano, and a pinch of salt and pepper. Stir well to combine. Bring the mixture to a simmer, and let it cook for about 10 minutes, allowing the flavors to blend together.
Step 4: Stir in the Cream and Chicken
Once the chili has simmered, add the shredded chicken back into the pot. Then, pour in the heavy cream (or half-and-half) and stir to combine. Let the chili simmer for another 10-15 minutes, allowing the cream to make everything rich and velvety. Taste and adjust the seasoning with salt and pepper as needed.
Step 5: Finish and Serve
Once the chili has thickened to your liking and all the flavors have melded together, it’s ready to serve. Ladle the chili into bowls and top with your favorite toppings. Shredded cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime will add an extra burst of flavor. If you like a little crunch, sprinkle on some crushed tortilla chips for texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 8
- Calories: 350
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g