Description
Discover the ultimate collection of flavorful white chicken chili recipes. From creamy to spicy variations, find your new favorite dish here!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 3 skinless, boneless chicken breast halves (675 g)
- 1 large onion, chopped (200 g)
- 2 cloves garlic, minced
- 5 cups chicken broth (1.2 L)
- 3 (425 g) cans cannellini (white kidney) beans, rinsed and drained
- 2 (115 g) cans chopped green chiles
- 1 tablespoon (15 ml) dried oregano
- 1 teaspoon (5 ml) ground cumin
- 2 pinches cayenne pepper, or to taste
- 1/4 cup chopped fresh cilantro, or to taste (60 ml)
- 1/2 cup shredded cheddar cheese, or to taste (60 g)
- salt to taste
Instructions
- Warm olive oil in a Dutch oven over medium heat. Sauté chicken, onion, and garlic in the heated oil until the chicken is browned on both sides, approximately 5 minutes.
- Move the chicken to a cutting board; slice it into 1-inch cubes.
- Place the diced chicken back into the Dutch oven. Incorporate chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Allow the mixture to come to a gentle boil and continue cooking until the chicken is thoroughly done, for about 30 to 40 minutes.
- Distribute cilantro evenly among 4 bowls. Pour the chili over the cilantro and sprinkle with cheese.
- Add salt according to preference before serving.
Notes
- Consider using low-sodium chicken broth for a healthier option.
- Try fire-roasted green chiles for a smoky flavor.
- Adjust cayenne pepper for your desired level of spiciness.
