Mmm mmm good! This White Chicken Chili will have you going back for more, more and more! You’d be surprised how such simple ingredients can make a dish as tasty as this!
Alright, let’s jump into this. The prep for this recipe might be the most time consuming part of making this meal. Just a bit of slicing, dicing and chopping is required. Hopefully this recipe does not sound too complicated for you. It truly is an easy one in fact. It takes only about 15 minutes to make. The most important part is cooking the chicken fully and getting the seasonings just right. Then you can add the rest of the ingredients and allow the pot to do the remainder of the cooking.
This can be either a spring, summer, fall or winter recipe. In other words, it can be enjoyed during all the seasons! How great is that? Well, it’s especially great if you love White Chicken Chili. Yes, it’s a warm meal. However it has elements of flavor and freshness that work perfectly for the warmer months of the year as well as the cooler times. The fresh cilantro and lime juice come together perfectly to enhance the soup and offer zesty summer flavors to your palate. That squeeze of fresh lime juice at the end of cooking truly finishes off the meal in quite a unique way.
You’d be surprised by how adding a bit of acidity to a dish can enhance it a lot. Many cooks taste their food and think it needs more salt, but what is missing in fact is an acid. And boy oh boy is acid great in chili and soup. Vinegar, tomato juice, lemon juice and lime juice are simple additions to name a few. So, next time you cook anything, and think it needs more salt or seasoning, try adding some type of acid first and then give it another taste test. You’ll most likely enjoy it!
I served this White Chicken Chili to my family with some tortilla chips and they were over the moon. I love making chili and soup in bulk. I regretted the fact that I didn’t make more servings to freeze and reheat later. This recipe serves 6 to 8 people happily. I still have some sitting in my refrigerator, just not enough to freeze and thaw at a later time for more satisfying servings. I could have easily doubled or tripled the recipe to accommodate more people. So, if you find that necessary, feel free to do so.
White Chicken Chili
6
servings10
minutes15
minutesIngredients
1 tablespoon vegetable oil
2 large chicken breasts, cut into 1 inch cubes
1 ½ tablespoons cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1 yellow onion, finely diced
1 jalapeño seeded and minced
1 teaspoon minced garlic
4 oz green chiles
2 cans white beans (I used Pinto and Great Northern Beans) rinsed and drained
4 cups chicken broth
½ cup heavy cream
2 cups Mexican blend cheese
Salt and black pepper, to taste
Fresh cilantro, lime juice and tortilla chips for serving
Directions
- In a large pot, heat oil over medium-high and add diced yellow onion. Cook until translucent, about 3 to 4 minutes. Be sure to stir continuously to avoid browning. Turn down the heat if necessary.
- Next, add chicken and seasonings. Cook for 5 to 7 minutes, or until cooked all the way through.
- Add jalapeño and garlic. Cook until fragrant, about 30 seconds to 1 minute.
- Add green chiles, beans and chicken broth. Bring to a boil, then add heavy cream and reduce to a simmer.
- Add cheese, salt, and pepper and stir until melted.
- Finally, turn off the heat and serve with fresh cilantro, fresh lime juice and tortilla chips of your choice. Enjoy!
Hopefully you enjoy this White Chicken Chili recipe and all the yummy ingredients it contains. Have fun with the quick and easy process of making this chili. And, if you’re exceptionally hungry and want more for weeks ahead, then don’t forget to make extra batches! Happy Cooking!!