Thick White Chicken Black Beans (Printable)
Creamy white chicken chili loaded with three types of beans and corn for ultimate comfort.
# 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
# Directions:
01 - Heat a splash of oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, jalapeño, and red bell pepper. Sauté for 5 minutes until softened.
02 - Add the minced garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, oregano, chili powder, smoked paprika, coriander, salt, and black pepper. Cook for 1 minute to toast spices and release their flavors.
04 - Add chicken breasts or thighs and pour in chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until chicken is cooked through.
05 - Remove cooked chicken from the pot and shred using two forks. Return the shredded chicken to the pot.
06 - Stir in black beans, cannellini beans, great northern beans, and frozen corn. Simmer for 10 minutes to heat through and blend flavors.
07 - Pour in heavy cream and simmer gently for 5 more minutes, stirring occasionally until chili is thick and creamy.
08 - Taste and adjust seasoning as needed with additional salt and pepper. Serve hot, garnished with cilantro, green onions, cheese, lime wedges, and sour cream as desired.
# Expert Hints:
01 -
- The combination of three different beans creates this incredible texture that feels substantial without being heavy
- It reheats beautifully for lunch the next day, actually developing deeper flavors
02 -
- Resist the urge to rush the spice toasting step, it's what separates good chili from great chili
- The cream can curdle if you boil it aggressively, keep it at a gentle simmer once it's added
03 -
- Leftovers taste even better after a night in the fridge, so don't be afraid to double the batch
- If you're freezing portions, hold off on adding the cream until you reheat it