Super White Chicken Chili Recipe 

This simple White Chicken Chilli is plenty of flavour from cannellini beans, delicate chicken, and creamy broth. It's warm on a cold night but light enough to enjoy in the sun.  

– 1 tablespoon olive oil – 1½ pound chicken breast – 1 large onion  – ½ teaspoon salt – 2 teaspoon cumin – 1 teaspoon chili powder – ¼ teaspoon cayenne pepper – 1 teaspoon dried oregano – 4 cloves garlic  – 32 ounce chicken broth – 42 ounce cannellini beans  – 4 ounce chopped green chile – ½ cup half and half


One can of beans should be mashed until they are completely smooth using a potato masher or a fork.   


This will contribute to the chili's somewhat creamier and thicker texture. In a large Dutch oven, heat the oil over medium heat.   


When the chicken is no longer pink, add the onion, chicken, salt, cumin, chilli powder, cayenne pepper, and oregano. Stir and simmer.  


Add the garlic and heat for a further one minute. After adding the green chiles and broth, stir and bring to a boil.  


After lowering the heat to low, add the other two cans of beans along with the mashed beans. Allow to simmer for half an hour.   


Cook, stirring, for five minutes after adding the half-and-half cream. Garnish with cheese, cilantro, lime, and jalapeño peppers.  


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