Tulo

White Chicken Chili with Cannellini Beans Recipe

Searing the chicken first builds a browned fond that flavors the whole pot, and simmering the chicken directly in the broth instead of poaching it separately means it shreds tender and keeps the chili from tasting watery. A splash of cream added at the very end, off a hard boil, gives the broth body without curdling.

Prep
15 min
Cook
35 min
Total
50 min
Servings
6

Ingredients

Servings6
  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 4 cups chicken broth
  • 3 cups cannellini beans, drained and rinsed
  • 1 4 oz can diced green chiles
  • 1 cup corn kernels
  • 1/2 cup heavy cream
  • 2 tbsp lime juice
  • 1/4 cup fresh cilantro, chopped, for garnish

Nutrition per serving

Calories
393
Protein
33g
Carbs
30g
Fat
16g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the chicken breasts with salt and pepper and sear until golden on both sides, about 4 minutes per side (the chicken doesn't need to be cooked through yet). Transfer to a plate.
  2. 2Reduce the heat to medium, add the onion to the same pot, and cook until softened, about 5 minutes. Add the garlic and cook 1 minute more.
  3. 3Stir in the cumin, oregano, chili powder, coriander, and cayenne, and cook for 30 seconds until fragrant.
  4. 4Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot, bring to a simmer, cover, and cook until the chicken reaches 165°F (74°C) internally, 15-20 minutes.USDA safe minimum for poultry: 165°F (74°C)
  5. 5Transfer the chicken to a cutting board, shred with two forks, and return it to the pot.
  6. 6Stir in the cannellini beans, green chiles, and corn. Simmer uncovered for 10 minutes to let the flavors meld and the chili thicken slightly.
  7. 7Reduce the heat to low, stir in the heavy cream and lime juice, and simmer for 5 minutes more, keeping it at a bare simmer so the cream doesn't separate.
  8. 8Taste and adjust salt, pepper, and cayenne as needed.
  9. 9Ladle into bowls and top with cilantro and any desired garnishes, such as diced avocado, sour cream, or tortilla strips.
How to Use a Meat Thermometer

Tips & variations

  • Swap great northern beans or navy beans 1:1 for the cannellini beans if that's what's on hand; both have a similarly creamy texture.
  • For a smokier flavor, add 1 teaspoon of smoked paprika along with the other spices.
  • Rotisserie chicken works as a shortcut: skip the searing and simmering steps and stir in about 3 cups of shredded rotisserie chicken when the beans go in, simmering just until heated through.
  • For extra heat, add a diced jalapeño with the onion, or stir in a few dashes of hot sauce at the end.

Storage & reheating

Refrigerate cooled chili in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, since the cream can separate if reheated too fast. This chili can be frozen for up to 3 months, though the texture is best if you freeze it before adding the cream and stir the cream in fresh after reheating.

Tips from the Tulo kitchen

  • Rinsing canned beans well under cold water washes off the starchy canning liquid, which keeps the chili from turning cloudy or overly thick.
  • If the chili seems too thick after adding the beans, thin it with a splash of extra chicken broth rather than water, to avoid diluting the flavor.

FAQ

Can I use dried cannellini beans instead of canned?

Yes. Soak 1 cup of dried beans overnight, then simmer in fresh water until tender, about 45-60 minutes, before adding them in step 6. This yields roughly the same 3 cups called for from canned beans.

Is white chicken chili spicy?

As written it's mild to medium, with the cayenne and green chiles providing gentle heat. Increase the cayenne or add a diced jalapeño for more kick.

Can this be made in a slow cooker?

Yes. Sear the chicken and saute the onion, garlic, and spices in a skillet first for flavor, then transfer everything except the cream and lime juice to a slow cooker with the broth and cook on low for 5-6 hours. Shred the chicken, then stir in the cream and lime juice just before serving.

Why did my chili turn out thin?

White chicken chili thickens partly from the starch in the beans breaking down during the simmer. Mashing a few tablespoons of the beans against the side of the pot before adding the rest thickens the broth without needing a slurry.

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