Spicy White Chicken Chili Recipe

Imagine gathering around the kitchen table with loved ones, the inviting aroma of spices warming the space as you ladle out a bowl of Spicy White Chicken Chili. This dish, with its rich blend of flavors and welcoming heat, is perfect for turning an ordinary night into a memorable family feast. Served in a rustic kitchen setting, adorned with fresh jalapeños and cozy lighting, it’s more than a meal – it’s an experience. Read on for our family-friendly recipe that brings creativity and comfort into every bite.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 can (15 ounces) great Northern beans, drained and rinsed
• 1 can (4 ounces) diced green chilies
• 1 jalapeño, sliced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1/2 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
2. Add the chicken pieces to the pot and cook, stirring frequently, until they are no longer pink, about 5-7 minutes.
3. Stir in the cannellini beans, great Northern beans, diced green chilies, sliced jalapeño, and chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
4. Season with ground cumin, dried oregano, chili powder, cayenne pepper (if using), salt, and pepper. Stir well and allow it to simmer for another 10 minutes to let the flavors meld together.
5. Pour in the heavy cream and add the shredded Monterey Jack cheese, stirring until the cheese is melted and the chili is creamy.
6. Ladle the spicy white chicken chili into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

Helpful Tips

• Make it ahead: This chili can be made a day in advance. Simply reheat on the stove over low heat, adding a splash of chicken broth if needed.
• For a milder version: Remove the seeds from the jalapeño or use less chili powder.
• Vegetarian option: Substitute the chicken with extra beans or firm tofu, and use vegetable broth instead of chicken broth.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Pairings

Enhance the meal with a side of warm, buttered cornbread and a fresh, crisp salad. For drinks, consider serving a glass of chilled white wine or a refreshing iced tea to balance the spicy notes of the chili.

We’d love to see how you make Spicy White Chicken Chili your own! Share your delicious creations using #ZynahzRecipes or tag us on Instagram. Visit our website at Zynahz to leave feedback, and don’t forget to subscribe to our newsletter for more recipes and updates. Follow us on social media for daily inspiration. Happy cooking!