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
Ingredient
One can of beans should be mashed until they are completely smooth using a potato masher or a fork.
1
This will contribute to the chili's somewhat creamier and thicker texture. In a large Dutch oven, heat the oil over medium heat.
2
When the chicken is no longer pink, add the onion, chicken, salt, cumin, chilli powder, cayenne pepper, and oregano. Stir and simmer.
3
Add the garlic and heat for a further one minute. After adding the green chiles and broth, stir and bring to a boil.
4
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.
5
Cook, stirring, for five minutes after adding the half-and-half cream. Garnish with cheese, cilantro, lime, and jalapeño peppers.
6
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