White Bean Chicken Chilli
This chicken chilli is a good and hearty dish with a kick of spice to warm you up during the cold weather. When you want to change up your weeknight dinner, this chicken dish is especially good and comforting. Made with green chiles, chicken, and cream.
This is such an easy meal that comes together quite quickly. Make sure to add your favourite toppings! Enjoy!
For this recipe, you can use a Dutch oven or a medium pot. I used the Delight round Dutch oven by Emile Henry. This recipe makes enough to serve a family of four, especially when you add the toppings.
Key ingredients:
- Flavourful chicken to change up your traditional chilli/chili. Use 2 pounds of chicken breast and shred it beforehand. FAQs for tips and alternatives.
- Spices: Warm and delicious spice blends of cumin chilli powder, oregano, garlic, and smoked paprika.
- Chicken broth helps build flavour for the base of this chilli.
- Cream to add richness and depths of flavour paired with the spice elements. See FAQs below recipe for alternatives.
- Green chiles add a spiciness that helps with the pepper flavour and cuisine in this dish. Chilli should have some form of heat. If you aren't keen on adding green chiles to this recipe, then you can cut it in half.
- Toppings galore: Enjoy this with all of the toppings to make it a complete family-friendly feast. We love to have all of our toppings on a lazy Susan or divided between two trays in the middle of the table; this way, everyone can add whatever they like at any time.
- Lime: A wedge of lime cuts the richness just enough by adding a drizzle of acid needed to bring it together.
Nothing says, “Let’s cook for many” than a one-pot meal in a big Dutch Oven, but usually it's difficult to find a lightweight and smaller version. The Delight round Dutch oven is a great vessel to cook or bake in, you can bake bread, stews, and more! This new style comes in a 2 Qt. size (featured), in black.
Make this white bean chicken chilli (or chili) tonight for family dinner with a slight spicy kick!
- 2 tablespoons cornflour (corn starch)
- 4 tablespoons cold water
- 1 tablespoon olive oil
- 1 medium onion, (chopped )
- 5 cloves garlic, (minced )
- 1/2 teaspoon kosher salt
- 2 – 15 Oz. to 15.5 Oz. (600g) cans cannellini beans (drained and rinsed )
- 1 bay leaf
- 1/4 cup (60g) green chiles (tinned/canned)
- 3/4 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon chilli powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon smoked paprika
- 2 cups (720ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 2 pounds (1 Kg) boneless chicken (about 2-3 large or medium chicken breasts), (cooked and shredded )
- 1 lime (sliced in 6 wedges)
- 1 avocado, (cut into cubes)
- 1/4 cup (60g) chopped red onions
- 1/2 cup (125g) shredded white cheddar cheese (or Monterrey Jack cheese)
- 1 jalapeño, (cut into thin slices)
- plain yoghurt (or sour cream)
- tortilla chips
- fresh coriander leaves, (cilantro) (to garnish)
- Make ahead: Make sure your chicken is shredded beforehand. If you are starting with raw chicken, cook or boil the chicken, then shred it. Transfer the shredded chicken to a plate. Set aside. *See FAQs for notes.
- Make the Slurry: In a small mug, add the 2 tablespoons of cornflour and 4 tablespoons of water. Use a spoon or whisk to mix until there are no clumps. Set aside.
- Method:
- In a 2Qt./2L-capacity Dutch oven, over medium heat, add the olive oil, and onions. Cook the onions for about 3 to 4 minutes or until they become translucent, stirring occasionally with a wooden spoon.
- Now, add the minced garlic, and salt. Cook for about 2 minutes, or until the garlic is fragrant, stirring occasionally.
- Add the cannellini beans, bay leaf, and green chiles. Stir in the cumin, oregano, chilli powder, crushed red pepper flakes, and smoked paprika. Turn up the heat to medium-high, bringing the Dutch oven to a low boil.
- Add the chicken broth, and the slurry (cornflour mixture). Give it a quick stir with a spoon and lower the heat to a simmer.
- Now, stir in the heavy cream, and add the shredded chicken, then cover the Dutch oven with a lid. Simmer for 10 to 15 minutes, or until the soup has thickened. Take the lid off, and give the soup a good stir. Remove the bay leaf. Then, ladle the soup in bowls to serve.
- Right before serving, squeeze the juice of one lime wedge over each bowl of chilli. To each bowl, divide the toppings evenly and add each of the following: avocado pieces, red onions, shredded cheese, a dollop of plain yoghurt, and tortilla chips. Garnish with fresh coriander/cilantro leaves. Enjoy!
