I've updated my original 2016 White Chicken Chili Recipe! I made it a little thicker with some pureed cannellini beans and a little cheesy with some Monterey Jack cheese stirred in at the end of cooking. Now you can choose the original "brothy" version or the thicker and a little cheesy version. Whichever you choose, it's still easy to make and full of flavor! Perfect for make-ahead and for freezing too! See recipe changes in the recipe Notes.
2 cans (15.5 ounce cans)cannellini beans, drained and rinsed
2tablespoonsminced fresh cilantro or parsley
2cupsshredded monterey jack cheese, divided(8 oz block yields about 2 cups shredded)
Topping Options:
cilantro
lime wedges
pickled red onions
tortilla chips
Instructions
Heat large pot (5-6 quart) over medium heat.
Sprinkle chicken with salt and pepper.
Add 1-tablespoon oil to pot and brown chicken on both sides, reduce heat and cook for about 15 minutes or until cooked through.
While the chicken is browning, puree half of the drained and rinsed beans with about 1/2 cup of the chicken broth you will be using in the recipe. You can puree with a chopper, blender, food processor or mash them up with a fork. Set the pureed beans aside
Remove chicken to plate and tent with foil.
In same pot add 1-tablespoon oil, onions, celery and jalapeño. Cook for 5 minutes, stirring frequently or until beginning to soften. The moisture from the veggies will loosen the browned bits from the bottom of the pot adding more flavor.
Add garlic, green chilies, cumin and oregano and cook, stirring frequently for another minute.
Add broth and bring to simmer.
Shred chicken.
Add whole beans, pureed beans and shredded chicken and maintain low simmer, partially covered, for 20-30 minutes.
Stir in 1 cup of the shredded Monterey Jack cheese, stir until it melts in.
Stir in cilantro or parsley.
Notes
Serving Size:
This recipe makes about 10 total cups chili. 4-6 servings, depending upon your serving size. We like to have it for our main dish for dinner (great with a salad and cornbread muffins!) For a main dish, it makes 4 servings.
Make Ahead:
You can make this recipe a day or two ahead of serving. Just refrigerate and reheat. It also freezes well for up to 6 months.