Thick White Chicken Chili Black Beans (Print version)
Hearty white chili featuring tender chicken, black beans, and white beans in a creamy broth with corn.
# What you'll need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 jalapeño, seeded and diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup frozen corn kernels
→ Beans & Legumes
07 - 1 (15 oz) can black beans, drained and rinsed
08 - 1 (15 oz) can cannellini beans, drained and rinsed
09 - 1 (15 oz) can great northern beans, drained and rinsed
→ Liquids
10 - 4 cups low-sodium chicken broth
11 - 1 cup heavy cream or half-and-half
→ Spices & Seasonings
12 - 2 tsp ground cumin
13 - 1 tsp dried oregano
14 - 1 tsp chili powder
15 - 1/2 tsp smoked paprika
16 - 1/2 tsp ground coriander
17 - 1 tsp salt, plus more to taste
18 - 1/2 tsp black pepper
→ Garnishes
19 - Chopped fresh cilantro
20 - Sliced green onions
21 - Shredded Monterey Jack or cheddar cheese
22 - Lime wedges
23 - Sour cream
# Method:
01 - Heat oil in a large Dutch oven over medium heat. Add diced onion, jalapeño, and red bell pepper. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add cumin, oregano, chili powder, smoked paprika, coriander, salt, and black pepper. Cook for 1 minute to release essential oils and deepen flavor.
04 - Place chicken in the pot and pour in chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until chicken is cooked through.
05 - Remove cooked chicken from pot and shred using two forks. Return shredded meat to the chili.
06 - Stir in black beans, cannellini beans, great northern beans, and frozen corn. Simmer for 10 minutes to heat through and meld flavors.
07 - Pour in heavy cream and simmer gently for 5 minutes, stirring occasionally until chili is thick and creamy.
08 - Taste and adjust salt and pepper as needed. Serve hot with desired garnishes.
# Expert advice:
01 -
- The creamy base feels luxurious without being heavy, unlike tomato-based chilis that can leave you feeling weighed down
- Three types of beans create incredible texture while the shredded chicken makes every bite feel substantial and satisfying
- This recipe comes together in under an hour but tastes like it simmered all day
02 -
- Resist the urge to skip the cream, as it is what transforms this from a soup into a rich, satisfying chili
- Mashing about a cup of beans against the side of the pot before adding the cream creates an even thicker consistency without needing flour or cornstarch
03 -
- Leaving the seeds in half the jalapeño gives you a pleasant warmth that lingers without being overwhelming
- A squeeze of fresh lime juice right before serving brightens all the flavors and makes the creaminess feel lighter