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White Chicken Chili

White Chicken Chili

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!

White Chicken Chili
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 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)
Instructions
  1. 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.
  2. Cut the chicken into small cubes, then lightly brown over medium heat in the olive oil in a large saucepan.
  3. 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.
  4. 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.
  5. Add the salt and lime juice. Adjust salt and add chiles (if desired) to taste.
  6. Serve and (if desired) top with cilantro, guacamole, tomatoes, tortilla chips, shredded cheese.
  7. Enjoy!
Notes
Commentary:
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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