Warm up with this delightful white chicken chili recipe, a perfect blend of tender chicken, beans, and spices. This dish is not only comforting but also healthy, making it an ideal choice for family dinners or gatherings. With its creamy texture and zesty flavor, it’s sure to please everyone at the table. Let’s dive into the ingredients and preparation methods that will make this dish a staple in your home.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 can (15 oz) white beans (cannellini or great northern)
– 1 cup corn (frozen or canned)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 green bell pepper, chopped
– 2 cups chicken broth
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 1 cup sour cream
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) of this white chicken chili contains approximately 300 calories, 25g protein, 12g fat, 30g carbohydrates, and 8g fiber. Note that these values are based on a single serving for one person.
Step-by-Step Cooking Process
1. In a large pot, heat a little oil over medium heat.
2. Add the diced onion, garlic, and green bell pepper; sauté until softened.
3. Cut chicken breasts into bite-sized pieces and add to the pot.
4. Cook the chicken until no longer pink, about 5-7 minutes.
5. Stir in the cumin and chili powder, cooking for another minute.
6. Add the chicken broth, white beans, and corn to the pot.
7. Bring to a boil, then reduce heat and simmer for 20 minutes.
8. Use a fork to shred the chicken in the pot for a more consistent texture.
9. Stir in sour cream until fully combined.
10. Season with salt and pepper to taste before serving.
Alternative Ingredients
You can substitute the chicken with turkey for a leaner option, or use plant-based chicken alternatives for a vegetarian version. Additionally, swap sour cream for Greek yogurt for a healthier twist.
Serving and Pairings
Serve this white chicken chili with warm cornbread, tortilla chips, or over rice. A sprinkle of cheese and fresh cilantro on top enhances the flavor and presentation.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of broth if it thickens too much. This chili can also be frozen for up to 3 months.
Cooking Mistakes
– Avoid overcooking the chicken to prevent dryness.
– Don’t skip the sautéing step; it enhances flavor.
– Ensure enough liquid to keep the chili from becoming too thick.
– Taste and adjust seasonings before serving.
– Let the chili sit for a few minutes after cooking for flavors to meld.
Helpful Tips
– Use rotisserie chicken for quicker preparation.
– Experiment with adding different beans for variety.
– If you prefer a spicier chili, add diced jalapeños.
– Serve with lime wedges for a fresh twist.
FAQs
Can I make white chicken chili in a slow cooker?
Yes, you can! Simply combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is white chicken chili gluten-free?
Yes, this recipe is gluten-free as it uses beans and chicken without any wheat products.
Can I use canned chicken in this recipe?
Absolutely! Canned chicken can be a great time saver; just add it in during the last 10 minutes of cooking.
How can I make this chili spicier?
Add more chili powder, cayenne pepper, or fresh jalapeños to the recipe to increase the heat level to your liking.
Can I use different types of beans?
Yes, feel free to use any white beans or even mix in some black beans for a different flavor profile.
Conclusion
This white chicken chili recipe is a perfect dish for any occasion, combining simplicity with delicious flavors. It’s not only easy to prepare but also adaptable to various dietary preferences. Enjoy a warm bowl of chili that brings comfort to your table, and don’t forget to share with family and friends!
White Chicken Chili Recipe
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 can 15 oz white beans (cannellini or great northern)
- 1 cup corn frozen or canned
- 1 onion diced
- 2 cloves garlic minced
- 1 green bell pepper chopped
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup sour cream
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a little oil over medium heat.
- Add the diced onion, garlic, and green bell pepper; sauté until softened.
- Cut chicken breasts into bite-sized pieces and add to the pot.
- Cook the chicken until no longer pink, about 5-7 minutes.
- Stir in the cumin and chili powder, cooking for another minute.
- Add the chicken broth, white beans, and corn to the pot.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use a fork to shred the chicken in the pot for a more consistent texture.
- Stir in sour cream until fully combined.
- Season with salt and pepper to taste before serving.
