Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Cayenne Pepper (or to taste)
  • 1 (4 oz) can Diced Green Chiles, fire-roasted, drained
  • 4 cups Chicken Broth (low sodium)
  • 2 (15 oz) cans Great Northern Beans, rinsed and drained
  • 1 cup Heavy Cream or Half-and-Half
  • 3 cups Cooked Chicken, shredded
  • 1 Tbsp Cornstarch (optional thickener)
  • 2 Tbsp cold water (for cornstarch slurry)
  • Kosher Salt & Freshly Ground Black Pepper to taste
  • 1-2 Limes, juiced

Instructions:

  1. Heat olive oil in a large Dutch oven or stockpot over medium heat. Add chopped onion and sauté until softened and translucent (about 5-7 minutes).
  2. Add minced garlic, cumin, oregano, and cayenne pepper. Cook for 1 minute until fragrant, allowing the spices to bloom.
  3. Stir in the drained fire-roasted green chiles and 1 cup of the chicken broth. Scrape up any browned bits from the bottom of the pot (deglazing).
  4. Add the remaining 3 cups of broth and the rinsed beans. Bring the mixture to a gentle simmer.
  5. If using, whisk the cornstarch with 2 Tbsp of cold water to create a slurry. Slowly whisk the slurry into the simmering chili until the texture thickens slightly.
  6. Stir in the shredded cooked chicken and the heavy cream or half-and-half. Reduce heat to low.
  7. Allow the chili to gently simmer, uncovered, for 15-20 minutes, allowing flavours to meld. Ensure it does not boil once the cream has been added.
  8. Remove from heat. Stir in the fresh lime juice. Taste and adjust seasoning generously with salt and pepper.
  9. Ladle the White Chicken Chili hot into bowls and garnish immediately.