White Chicken Chili
Tired of beef and tomato? Try this creamy twist on chili with chicken and white beans and a touch of jalapeño! Make it as spicy as you want!
Ingredients:
- 1 yellow onion
- 4 cloves garlic
- 1 jalapeño
- 1 Tbsp olive oil
- 1.5 lbs. chicken breasts, cut in slices/or ground chicken
- 2 15oz. cans cannellini/white kidney beans (drained)
- 2 15oz. can pinto beans (drained)
- 1 7oz. can diced green chiles
- 2 tsp ground cumin
- 1 1/4 tsp dried oregano
- 1/2 tsp paprika (if using smoked start with ¼ tsp)
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/4 tsp freshly cracked black pepper
- 1 tsp salt (to taste)
- 4 cups chicken broth (this is equal to one, 946ml container)
- 2 cups frozen corn
- ½ cup cream cheese
- ½ cup sour cream
Toppings:
- Fresh cilantro
- Shredded cheddar
- Chopped avocado
Notes: If you want a milder chili, omit the diced green chilies.
Equipment:
Dutch oven
Knife and cutting board
Instructions:
- Dice the onion and mince the garlic. Deseed and mince the jalapeño. Add the onion and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened then add garlic and sauté until fragrant. Garlic burns quickly so this won’t take long.
- Add the chicken and sauté until cooked through.
- Add the beans, diced green chiles (if using), cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
- Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, you can add a mix of cornstarch (1 tbsp) and water (2 tbsp).
- Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a low-boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
- Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!
(Recipe adapted from Budget Bytes)