White Chicken Chili is quick and easy, nutritious, and a real crowd pleaser, and fairly mild for a green chili.Just add hotter chiles for a real punch.
White Chicken Chili is always a favorite – easy to make, nutritious, & tasty. This recipe can be made in a half hour. I browsed through some versions out there on the web and many are very mild, hardly qualifying as chili. I made this one with a decent amount of green chile – I like to be able to taste the green chile flavor. I used a Big Jim chile, which is normally medium hot, but this batch was fairly mild. I suggest making it and then adding some hotter green chiles or a little minced jalapeno to taste to get the heat level you want.
I wanted a creamy consistency with lumps rather than soupy with lumps, so I pureed half the green chiles along with half the beans. This has long been my favorite way of thickening rather than using a thickening agent like flour or corn starch. This came out with a nice green chile flavor, but I found after storing it overnight in the fridge it seemed milder – so don’t hesitate to add chiles! I particularly like this topped with shredded cheese and guacamole. It just goes really well!
This is a recipe for the whole family – kids love this! Hope you like it!
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts
- 1½ cups chopped onion
- 1½ tsp ground cumin
- 3 garlic cloves, minced
- 1 15 oz can chicken broth
- ½ tsp sea salt
- 2 15-oz cans white beans (Great Northern or Cannellini)
- 1 cup frozen corn
- 1 cup diced medium hot green chiles (see notes)
- 2-3 tbsp lime juice (juice of 1 lime)
- Dump 1 can of the white beans (do not drain), half the green chiles, and half the chicken broth into a food processor and puree until fairly smooth. Set aside.
- Cut the chicken into small cubes, then lightly brown over medium heat in the olive oil in a large saucepan.
- When chicken starts to brown, add the onion and cumin. Cook till soft, several minutes, then add the minced garlic and cook over low heat another 2 minutes.
- Add the chile, bean and broth puree, the rest of the chiles and chicken broth, the corn, and the other can of beans. Let simmer for about 20 minutes.
- Add the salt and lime juice. Adjust salt and add chiles (if desired) to taste.
- Serve and (if desired) top with cilantro, guacamole, tomatoes, tortilla chips, shredded cheese.
- Enjoy!
White Chicken Chili is always a favorite - easy to make, nutritious, & tasty. This recipe can be made in a half hour. I browsed through some versions out there on the web and many are very mild, hardly qualifying as chili. I made this one with a decent amount of green chile - I like to be able to taste the green chile flavor. I used a Big Jim chile, which is normally medium hot, but this batch was fairly mild. I suggest making it and then adding some hotter green chiles or a little minced jalapeno to taste to get the heat level you want.
I wanted a creamy consistency with lumps rather than soupy with lumps, so I pureed half the green chiles along with half the beans. This has long been my favorite way of thickening rather than using a thickening agent like flour or corn starch. This came out with a nice green chile flavor, but I found after storing it overnight in the fridge it seemed milder - so don't hesitate to add chiles! I particularly like this topped with shredded cheese and guacamole. It just goes really well!
This is a recipe for the whole family - kids love this! Hope you like it!
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