Ingredients

2 tablespoons olive oil

1 pound chicken breast, cut into bite-sized pieces

1 yellow onion, diced

3 cloves garlic, minced

1 (4-ounce) can diced green chilis

1 cup corn, canned or frozen

2 (15-ounce) cans great northern beans, drained and rinsed

4 cups chicken broth

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon chili powder

½ cup heavy cream

Optional toppings: chopped cilantro, shredded cheese, sliced avocado, sour cream, tortilla chips

Instructions

Step 1: Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the chicken pieces and diced onion. Cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink and the onions begin to soften.

Step 2: Stir in the minced garlic and cook for 1 minute until fragrant.

Step 3: Add the diced green chilis and corn, stirring to combine evenly.

Step 4: Add the drained great northern beans, salt, pepper, cumin, oregano, and chili powder. Stir well to mix all ingredients together.

Step 5: Pour in the chicken broth and bring the chili to a gentle simmer. Cover and let it cook for 20 minutes to allow the flavors to meld.

Step 6: Remove the pot from heat and stir in the heavy cream and chopped cilantro if using, for a creamy finish.

Step 7: Serve hot, topped with your choice of cilantro, cheese, avocado, sour cream, or tortilla chips.

Tips & Variations

For a thicker chili, scoop out some beans, mash or blend them, and stir back into the pot to add creaminess without extra cream.

Try swapping olive oil for coconut oil and heavy cream for plain Greek yogurt to lighten the dish.

Add diced jalapenos and tomatillos for a Tex-Mex twist, and finish with a squeeze of lime juice.

Make this chili in a slow cooker by combining all ingredients except the cream. Cook on low for 6-8 hours, then stir in heavy cream at the end.

Storage

Allow the chili to cool to room temperature before transferring it to airtight containers. Refrigerate for up to 3 days. For longer storage, freeze the chili in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight in the refrigerator and gently reheat on the stove over low to medium heat, stirring occasionally.

FAQs

Can I use a different type of bean in this recipe?

Absolutely! While great northern beans are recommended for their creamy texture, cannellini, navy beans, or other white beans work well and offer subtle differences in texture.

Can I omit the heavy cream in this chili?

Yes, omitting the heavy cream will create a lighter chili. You can also substitute it with plain Greek yogurt for a creamy texture without the extra richness.