Thick White Chicken With Black Beans (Print Version)
Rich, creamy chili with tender chicken, three types of beans, and sweet corn in a spiced broth.
# What You 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
# Directions:
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.
03 - Add cumin, oregano, chili powder, smoked paprika, coriander, salt, and black pepper. Cook for 1 minute to toast spices and release flavors.
04 - Add chicken 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 chicken from pot and shred using two forks. Return shredded chicken to the pot.
06 - Stir in black beans, cannellini beans, great northern beans, and frozen corn. Simmer for 10 minutes to meld flavors.
07 - Pour in heavy cream and simmer gently for 5 minutes, stirring occasionally until chili thickens and becomes creamy.
08 - Taste and adjust seasoning with additional salt and pepper if needed. Serve hot garnished with cilantro, green onions, cheese, lime wedges, and sour cream.
# Expert Tips:
01 -
- Its the kind of rich, comforting stew that makes a freezing January evening feel cozy and deliberate
- The three-bean blend creates such satisfying texture that nobody notices its lighter than traditional beef chili
02 -
- Mashing about a cup of the beans against the side of the pot before adding the cream creates a thicker, more substantial chili without any thickeners
- The spices will continue to develop as the chili sits, so this actually tastes better the next day
03 -
- A rotisserie chicken shreds easily and cuts the cooking time in half if you need dinner fast
- Leaving some seeds in the jalapeño adds a gentle background heat that balances the cream