White Bean Chicken Chili with Monterey Jack Cheese
Aug 04, 2025 01:48 AM
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.
I love recipes like this because they 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.
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
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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