Creamy White Chicken Chili Recipe

This creamy white chicken chili is a simple and hearty fall dinner idea that’s full of flavor and comfort. Using tender chicken breast and flavorful cannellini beans, it makes an easy crockpot recipe that warms you up on cooler days. It’s a perfect option for a family dinner or a quick, healthy meal during the busy week.

What You’ll Need

Gather these ingredients and equipment to make your delicious white chicken chili:

• 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, or to taste
• ½ cup shredded Monterey Jack cheese, or to taste
• Salt, to taste
• 1 Dutch oven or large pot
• 1 cutting board
• 1 chef’s knife

Detailed Cooking Instructions

1. Heat olive oil in a Dutch oven over medium heat.
2. Add chicken, chopped onion, and minced garlic. Cook for about 5 minutes until the chicken is browned on both sides.
3. Transfer the browned chicken to a cutting board. Cut it into bite-sized pieces, around 1 inch each.
4. Return the chicken pieces to the Dutch oven.
5. Pour in the chicken broth. Add rinsed cannellini beans, chopped green chiles, oregano, ground cumin, and cayenne pepper. Stir well to combine.
6. Bring the mixture to a simmer. Cook for 30 to 40 minutes until the chicken is fully cooked and tender.
7. Divide chopped cilantro among four bowls.
8. Ladle the chili over the cilantro in each bowl. Sprinkle shredded Monterey Jack cheese on top of each serving.
9. Season with salt to taste before serving.

Tips & Tricks

• For a creamier texture, add a block of cream cheese or some heavy cream during the last few minutes of cooking.
• If you want a bit more spice, consider adding diced jalapeños along with the green chiles.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat or use the microwave.
• You can freeze this chili for up to 3 months. Just make sure to let it cool completely before transferring it to freezer-safe containers.
• Feel free to customize the beans! Swap out cannellini for black beans or pinto beans based on your taste preference.

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