White Bean Chicken Chili with Monterey Jack Cheese
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This recipe is for people who love white bean chicken chili, only without gobs of cream or thickeners. Instead of using heavy cream, I use a blend of two types of white beans (Great Northern or navy beans, and cannellini) to give the chili a hearty texture and a naturally thick, creamy base. Shredded Monterey Jack melts into the chili to give it a smooth, velvety texture.
This is one of those deceptively simple recipes that proves how a few smart pantry staples, like canned beans, good broth, a thoughtful hand with spices, and a basic variety of cheese can come together to make something that has a homey, from-scratch taste. Yes, it’s comfort food, but with just a few technique tricks to give it something extra.
As a chef, I love recipes like this because hit the spot with unfussy flavor and a cozy feeling you’ll want to come back to, especially when you serve it with something crisp and fresh, like my crisp celery salad with fennel and Parmesan.
Karen’s Ingredient Notes
- White beans: Before developing this recipe, I had a vision of my “perfect” white bean chili — it needed to be hearty, studded with pieces of chunky chicken and plenty of beans. I didn’t want it thin or brothy, but at the same time, I tried not to swing to the opposite extreme — so creamy that it resembled a thick, pasty stew. After a few rounds of testing, first with Great Northern beans and then with cannellini, the lightbulb went on: Why not combine the two? Cannellini beans add their natural starchiness and creamy texture, while the smaller, distinct shapes of great northerns (or navy beans) hold their form beautifully. It’s the best of both worlds.
- Cheese: Monterey Jack is the key to the texture of this chili — I love to use it because it melts beautifully into the hot chili. It has a semi-soft texture and tastes buttery and smooth, not as sharp as cheddar. Tip: To avoid clumping, remove the pot from the heat before stirring in the cheese.
- Fresh jalapeño: To make this family-friendly, I decided to use a lighter hand with green chili. Using one fresh jalapeño as the base of the chili provides a piquant base that won’t set your mouth on fire. Those who love it hotter can add pile on sliced jalapeños over their bowl as a garnish!
Recipe overview
1. Slice boneless, skinless chicken into bite-sized pieces and season with salt and pepper. 2. Briefly cook the chicken in a large pot just until it’s opaque, then remove to the side. Cook the onion, garlic and spices in olive oil — this step is important to bloom the spices and build flavor.
3. Add the chicken back to the pot, along with white beans and broth. Simmer 20 minutes. 4. Remove the pan from the heat, and stir in shredded Monterey Jack cheese until it’s melted and creamy. Serve it up!
White Bean Chicken Chili with Monterey Jack Cheese
Equipment
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size cubes
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 cup chopped onion, about 1 large onion
- 2 finely chopped garlic cloves
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper, or to taste
- ¼ cup chopped fresh jalapeño pepper
- 2 15.5 ounce cans Great Northern or navy beans, including can liquid
- 1 15.5 ounce can cannellini beans, drained
- 2¾ cups chicken broth
- 2 cups shredded Monterey Jack cheese, plus more for garnish
- 2-3 tablespoons chopped cilantro
Garnishes
- Additional shredded Monterey Jack cheese
- Sour cream
- Thinly sliced jalapeno pepper
- Sliced or diced avocado
- Chopped green onions
- Tortilla chips
Instructions
- Put the cubed chicken on a large plate. Season the chicken evenly on all sides, with a generous pinch of salt and an even grind of black pepper.
- Place a large (about 5-quarts) pot over medium-high heat with 1 tablespoon of the olive oil. Add the chicken to the pot. Cook, stirring frequently, until the surface of the chicken is opaque. The pieces should still be pink and raw in the middle, because it will finish cooking later in the simmering chili. Remove the chicken to the plate.
- Add the remaining 2 tablespoons of olive oil to the pot (you don't need to wipe it out). Add 1 cup chopped onion, 2 finely chopped garlic cloves, 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried oregano, ¼ teaspoon cayenne pepper, and ¼ cup chopped fresh jalapeño pepper. Cook 2 minutes, stirring frequently, until the onion is softened and the spices have "bloomed" in the oil. This is an import step for building your flavor base.
- Add 2 15.5 ounce cans Great Northern or navy beans, including can liquid, the drained cannellini beans, 2¾ cups chicken broth, and 1 teaspoon salt. Bring to a simmer, then add the chicken. Cook 20 minutes, uncovered. Keep an eye on the heat level and adjust as needed so it doesn't come to a full boil, which will toughen the chicken.
- Remove the pot from the heat. Add 2 cups shredded Monterey Jack cheese and stir until it's melted and blended into the chili. Give it a taste and add more salt and pepper as needed.
- Serve the chili in bowls, topped with my suggested garnishes or simply with additional cheese.
Karen’s Notes and Tips
- To save time, omit the cubed chicken breast and stir in 2 cups of shredded, pre-cooked chicken or rotisserie chicken in step 5, just before adding the cheese.
- The chili keeps refrigerated up to 5 days. To freeze, portion into sealed containers and freeze up to 3 months.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.