Warm up with this delicious white chicken chili recipe, a perfect blend of flavors and textures that will delight your palate. This comforting dish features tender chicken, creamy beans, and zesty spices, making it a crowd-pleaser for gatherings or a cozy night in. Whether you’re a chili aficionado or trying it for the first time, this recipe is simple, hearty, and utterly satisfying.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 can (15 oz) white beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (4 oz) green chilies
– 4 cups chicken broth
– 1 tsp cumin
– 1 tsp oregano
– Salt and pepper to taste
– 1 cup sour cream
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 15 minutes, while the cooking time takes around 30 minutes.
Nutritional Value
Per serving (1 cup): 250 calories, 12g fat, 20g protein, 30g carbohydrates, 5g fiber. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. In a large pot, sauté the diced onion and minced garlic until translucent.
2. Add the chicken breasts and cook until lightly browned on both sides.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat and add the green chilies, cumin, oregano, salt, and pepper.
5. Simmer for about 20 minutes, or until the chicken is cooked through.
6. Remove the chicken and shred it using two forks.
7. Return the shredded chicken to the pot.
8. Stir in the white beans and corn, and simmer for an additional 5 minutes.
9. Remove from heat and stir in the sour cream until well combined.
10. Serve hot, garnished with fresh cilantro.
Alternative Ingredients
You can substitute the chicken with turkey or shredded rotisserie chicken for a quicker option. For a vegetarian version, replace chicken with mushrooms and use vegetable broth.
Serving and Pairings
This white chicken chili pairs wonderfully with cornbread, tortilla chips, or a fresh green salad. Top it with avocado slices or shredded cheese for added flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the chili for up to 3 months. Reheat on the stove or in the microwave, adding a splash of broth to maintain creaminess.
Cooking Mistakes
– Don’t rush the sautéing process; it enhances flavor.
– Ensure the chicken is fully cooked before shredding.
– Avoid overcooking the beans; they should remain intact.
– Adjust seasoning gradually to prevent overpowering the dish.
– Use low-sodium broth to control saltiness.
Helpful Tips
– For extra creaminess, add a bit more sour cream.
– Experiment with different beans for varied textures.
– Serve with lime wedges for a zesty kick.
– Increase spice by adding jalapeños or hot sauce.
FAQs
Can I make white chicken chili in a slow cooker?
Yes, you can! Simply add all ingredients except the sour cream to the slow cooker and cook on low for 6-8 hours. Stir in sour cream before serving.
How can I make this chili spicier?
To increase the heat, add diced jalapeños, cayenne pepper, or a dash of hot sauce to the mix.
Can I use canned chicken?
Absolutely! Canned chicken can save time. Add it in the last 5 minutes of cooking to heat through.
What sides go well with white chicken chili?
Cornbread, tortilla chips, or a fresh salad make excellent sides for this chili.
Is white chicken chili gluten-free?
Yes, this recipe is gluten-free, provided you use gluten-free chicken broth and check labels on canned ingredients.
Conclusion
This white chicken chili recipe is a delightful addition to your culinary repertoire. With its creamy texture and rich flavors, it’s perfect for family dinners or gatherings. Enjoy each comforting spoonful and make it your own with various toppings and sides!
White Chicken Chili Recipe
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 can 15 oz white beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 onion diced
- 2 cloves garlic minced
- 1 can 4 oz green chilies
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 1 cup sour cream
- Fresh cilantro for garnish
Instructions
- Sauté the diced onion and minced garlic until translucent.
- Add the chicken breasts and cook until browned on both sides.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and add the green chilies, cumin, oregano, salt, and pepper.
- Simmer for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the pot.
- Stir in the white beans and corn, and simmer for an additional 5 minutes.
- Remove from heat and stir in the sour cream until well combined.
- Serve hot, garnished with fresh cilantro.
