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This White Chicken Chili is warm and comforting, packed with shredded chicken, creamy beans, and zesty spices. It’s like a cozy hug in a bowl!
It’s perfect for busy days when you need something delicious without spending hours in the kitchen. Just cook, stir, and enjoy! 🍲
I love to serve it with some crispy tortilla chips on the side. It’s so fast to make and tastes like a big bowl of happiness!
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Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are a favorite for this chili. If you’re looking for a quicker option, shredded rotisserie chicken works perfectly too! You can also swap for cooked turkey if desired.
Jalapeño Peppers: Adjust the number of jalapeños to match your heat level. If you prefer milder flavors, use bell peppers instead. For an extra kick, consider using serrano chilies!
Beans: Cannellini or great northern beans add creaminess to the chili. If you’re looking for a different flavor profile, you might try using pinto beans or even chickpeas. Just remember to rinse them well!
Cream or Milk: Heavy cream creates a rich texture, but you can lighten it up by using half-and-half or whole milk. If you want completely dairy-free, opt for coconut milk for a unique taste.
How Do I Shred Chicken Easily After Cooking?
Shredding the chicken might seem tricky. However, it’s quite simple with the right approach. After the chicken has simmered and cooked completely, here’s how to do it:
- Remove the chicken from the pot and place it on a cutting board.
- Let it cool slightly, then use two forks to pull it apart into shreds. This works best while the chicken is warm.
- If you prefer, you can also use a stand mixer with a paddle attachment for super quick shredding!
The shredded chicken adds great texture and makes mixing super easy in the chili. Enjoy your cooking!
How to Make Delicious White Chicken Chili
What You’ll Need:
- Chicken and Base:
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, diced (adjust according to heat preference)
- Spices:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Stock and Beans:
- 3 cups chicken broth
- 1 (15 oz) can white beans (like cannellini or great northern), drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- Creaminess:
- 1 cup heavy cream or milk (for a lighter option)
- Seasoning and Garnish:
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This comforting white chicken chili can be whipped up in about 40-45 minutes. You’ll spend around 10 minutes on prep, and it simmers away on the stove for about 30 minutes, filling your kitchen with delicious aromas. Just think, a warming bowl of chili is just a short while away!
Instructions:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once it’s nice and hot, toss in the diced onion. Sauté it for about 5 minutes until it’s translucent and soft. The base of your chili is coming together so beautifully!
Next up, add the minced garlic and diced jalapeños to the pot. Cook this mixture for another 1-2 minutes, stirring it around until it becomes fragrant. Can you smell that? Delicious! Now, sprinkle in the ground cumin, chili powder, and dried oregano. Give it a good stir to combine everything, and let it cook for an extra minute to deepen those flavors.
Now it’s time to add the chicken breasts to the pot along with the chicken broth. Bring everything to a boil—this is where the magic starts! Once boiling, reduce the heat and let everything simmer for about 20-25 minutes or until the chicken is cooked through and tender.
When the chicken is ready, carefully remove it from the pot and shred it using two forks. Don’t worry; this is really easy! Once it’s shredded, pop it back into the pot to swim with all that gorgeous broth.
Next, add the rinsed white beans and corn to the pot. It’s time for a creamy twist: pour in the heavy cream (or milk for a lighter version) and mix everything together. Allow the chili to gently simmer for another 5-10 minutes, just until it’s heated through and looking scrumptious.
Last but not least, season your chili with salt and pepper to taste. Give it a little taste test and adjust the seasoning as needed.
When you’re ready to serve, ladle the hot chili into bowls and garnish with fresh cilantro and sliced green onions. Don’t forget those lime wedges on the side; a little squeeze of lime really elevates the flavor! Enjoy your hearty white chicken chili—sharing is optional, but highly recommended!
Can I Use Frozen Chicken for This Recipe?
Yes! You can use frozen chicken, but it’s recommended to thaw it first for even cooking. Thaw frozen chicken in the refrigerator overnight or place it in a sealed plastic bag and submerge it in cold water until it’s thawed. This method ensures it cooks through properly and remains juicy!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with whole milk or half-and-half. For a dairy-free alternative, consider using coconut milk or a creamy plant-based milk like cashew or almond milk. Just keep in mind that the flavor may slightly change depending on your choice!
How Do I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage – just make sure it’s completely cooled before transferring it to a freezer-safe container. It can be frozen for up to 3 months!
Can I Add More Vegetables?
Absolutely! Feel free to add other vegetables such as bell peppers, zucchini, or spinach for extra nutrients and flavor. Just make sure to chop them into small pieces and add them along with the onions to ensure they cook through properly.
