White Chicken Chili
A thick, creamy White Chicken Chili with Tex-Mex flair. Cannellini beans, shredded rotisserie chicken, salsa verde, and a blend of warm spices, finished with heavy cream and freshly shredded Monterey Jack. Pile on the toppings or keep it simple.
Equipment
- Dutch oven (or large stockpot)
- wooden spoon (or silicone spatula)
- food processor (or blender)
- cheese grater
Ingredients
- 1 Tbsp olive oil
- 1 large yellow onion (diced)
- 7 oz salsa verde
- 3 garlic cloves (minced)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 3 15 oz cans cannellini beans (drained, 2 cans whole, 1 can pureed)
- 3 cups shredded rotisserie chicken
- 2 14.5 oz cans chicken broth (or 3 tsp Better Than Bouillon Roasted Chicken Base dissolved in 3.5 cups warm water for a richer result)
- 1 cup heavy whipping cream
- 1 cup Monterey Jack cheese (freshly shredded)
- Freshly cracked black pepper (to taste)
Optional Toppings:
- sour cream, tortilla strips, sliced jalapeños, chopped cilantro, extra shredded cheese, sweet cornbread or warm biscuits
Instructions
- Heat the olive oil in a dutch oven or large stockpot over medium heat. Add the diced onion and sauté until translucent but not browned, about 4 to 5 minutes.
- Add the salsa verde, minced garlic, cumin, oregano, coriander, and cayenne pepper. Stir constantly for about 1 minute until fragrant and well combined.
- Add the chicken broth (or Better Than Bouillon mixture), the two cans of whole cannellini beans, the pureed cannellini beans, and the shredded chicken. Stir well to combine.
- Bring to a light simmer over medium heat, then reduce to medium-low. Cover and simmer for 15 minutes, stirring occasionally so it doesn't stick to the bottom.
- Remove the pot from the heat. Stir in the heavy whipping cream and freshly shredded Monterey Jack cheese. Stir until the cheese is completely melted and the chili is smooth and creamy.
- Ladle into bowls and top with freshly cracked black pepper and your choice of toppings. Serve immediately.
Notes
Note: This is a thick, creamy chili by design. To make it thinner, either skip pureeing the beans (add them whole instead) or add an additional cup of broth. If you want it to be extra soupy, do both and adjust the seasonings to taste. It's completely flexible.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.
Make ahead:
- Make earlier in the day or the night before.
- Reheat in a saucepan over medium-low heat, stirring frequently until warmed through.
- If the chili has thickened too much, add a few splashes of chicken broth to bring it back to the right consistency.
- For entertaining: make in the pot then, then transfer to a crockpot on warm.
How to store:
- Store in an airtight container in the refrigerator for up to 3 to 4 days.
- The chili will thicken as it cools. Stir in a splash of broth when reheating if needed.
How to reheat:
- Reheat in a saucepan over medium-low heat, stirring frequently until warmed through.
- Microwave in 30-second intervals, stirring between each, until hot.
- Add a splash of broth if needed to loosen to your preferred consistency.
Freezing:
Typically melted cheeses and creams don't freeze very well as they tend to separate when frozen. However, I've tested freezing this chili and it actually holds up pretty well! Here's how I freeze and reheat:- Cool completely, then transfer to a freezer safe container, or multiple containers if you want smaller portions later. Freeze up to 3 months.
- Thaw in the fridge overnight.
- Heat in a pot, stirring frequently, until warmed through.
- You will notice some separation before you heat. That's completely normal, and it will mix back in as you heat and stir.
- Add a splash or two of cream or chicken broth if the consistency has thickened too much.