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White Chicken Chili finished dish

White Chicken Chili

Recipe card for White Chicken Chili.
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Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 1 lb (450g) boneless, skinless chicken breasts
  • 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
  • 1/4 cup fresh cilantro, chopped for garnish
  • 1 cup shredded cheese Monterey Jack or cheddar, for topping
  • Optional: sliced jalapeños for heat

Method
 

Preparation
  1. In a large pot, combine chicken breasts, onion, garlic, chicken broth, and seasonings (cumin, chili powder, smoked paprika, salt, and pepper).
  2. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes until the chicken is cooked through.
  3. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  4. Stir in the white beans, corn, diced tomatoes with green chilies, and heavy cream.
  5. Simmer for another 10-15 minutes, stirring occasionally, until the chili is heated through.
  6. Taste and adjust seasoning if needed.
  7. Serve the chili in bowls, garnished with fresh cilantro, shredded cheese, and sliced jalapeños (if desired).

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