Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon / 3g)
  • 1 teaspoon ground cumin (5 ml)
  • ½ teaspoon dried oregano (2.5 ml)
  • ¼ teaspoon cayenne pepper (optional) (1.25 ml)
  • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 cups (950 ml) chicken broth, low sodium preferred
  • 2 cans (15 ounces/425g each) cannellini beans, rinsed and drained
  • 1 can (4 ounces/115g) diced green chilies, undrained
  • 4 ounces (115g) cream cheese, softened
  • 1/2 cup (120 ml) half-and-half (or milk for a lighter version)
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, oregano, and cayenne pepper (if using) and cook for another minute, until fragrant.
  2. Add chicken pieces to the pot and cook until browned on all sides. Don't worry about cooking it all the way through at this point.
  3. Pour in chicken broth, add cannellini beans and diced green chilies. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until chicken is cooked through.
  4. Remove a cup of the chili (mostly broth and beans) and blend with the cream cheese in a blender until smooth. Alternatively, you can use an immersion blender directly in the pot.
  5. Stir the cream cheese mixture and half-and-half (or milk) into the chili. Heat through gently, but don't boil. Season with salt and pepper to taste.
  6. Ladle chili into bowls and garnish with shredded cheese, sour cream, cilantro, lime wedges, and tortilla chips, if desired. This easy white chicken chili is now ready to be served.