If you’re searching for a heartwarming dish that’s easy to make and bursting with flavor, look no further than this white chicken chili recipe. This creamy, mildly spiced chili is perfect for chilly evenings and is sure to please the whole family. With tender chicken, beans, and a rich broth, it’s both filling and comforting. Let’s dive into the ingredients and get cooking!
Ingredients
- 2 cups cooked shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 20g protein, 10g carbohydrates, 5g fat, and 3g fiber. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
- In a large pot, sauté the diced onion over medium heat until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in the diced green chilies and cook for another 2 minutes.
- Add the cooked shredded chicken to the pot and mix well.
- Pour in the chicken broth and bring to a simmer.
- Stir in the white beans and corn, mixing thoroughly.
- Add cumin, chili powder, salt, and pepper to taste.
- Let the chili simmer for about 20 minutes, allowing flavors to meld.
- Adjust seasoning as necessary before serving.
- Garnish with fresh cilantro and enjoy warm.
Alternative Ingredients
You can substitute the chicken with turkey or use a plant-based protein for a vegetarian option. Additionally, any type of beans can be used, such as pinto or northern beans, depending on your preference.
Serving and Pairings
This white chicken chili pairs well with cornbread, tortilla chips, or a fresh salad. You can also top it with avocado slices, shredded cheese, or a dollop of sour cream for extra flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat the chili on the stove over medium heat or in the microwave, adding a bit of broth if it has thickened. This dish also freezes well for up to 3 months.
Cooking Mistakes
- Overcooking the chicken can make it dry; use cooked chicken for best results.
- Don’t skip rinsing the beans; it reduces sodium and improves flavor.
- Adjust spices gradually to avoid overpowering the dish.
- Use low-sodium broth to control saltiness.
- Let the chili simmer long enough to meld flavors.
Helpful Tips
- For a creamier texture, add a splash of cream or sour cream before serving.
- Using fresh herbs enhances flavor—try adding fresh cilantro or lime juice.
- Leftovers can be transformed into a chicken chili casserole.
- Experiment with different beans for varied textures and flavors.
FAQs
Can I make this chili in a slow cooker?
Absolutely! Just combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is white chicken chili spicy?
This recipe is mild, but you can add more chili powder or jalapeños for extra heat.
Can I use frozen chicken?
Yes, you can use frozen chicken—just ensure it’s fully cooked before shredding.
How can I thicken the chili?
You can thicken the chili by adding a cornstarch slurry or pureeing some of the beans.
What toppings go well with white chicken chili?
Popular toppings include shredded cheese, diced avocado, sour cream, and fresh cilantro.
Conclusion
This white chicken chili recipe is a delicious and comforting dish that is perfect for family gatherings or cozy nights in. With its creamy texture and flavorful ingredients, it’s sure to become a favorite in your household. Enjoy it alongside your favorite sides for a complete meal!
White Chicken Chili Recipe
Ingredients
- 2 cups cooked shredded chicken
- 1 can 15 oz white beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can 4 oz diced green chilies
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the diced onion over medium heat until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in the diced green chilies and cook for another 2 minutes.
- Add the cooked shredded chicken to the pot and mix well.
- Pour in the chicken broth and bring to a simmer.
- Stir in the white beans and corn, mixing thoroughly.
- Add cumin, chili powder, salt, and pepper to taste.
- Let the chili simmer for about 20 minutes, allowing flavors to meld.
- Adjust seasoning as necessary before serving.
- Garnish with fresh cilantro and enjoy warm.
