Dinner
White Chicken Chili from the Pantry
Sometimes I spend an inordinate amount of time trying to decide the proper name for a recipe. Like this dish
- Serves 6
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
We’re pretty big fans of chili in my house. Typically long-used chili but I like to mix things up sometimes.
This white chicken chili is a bit spicy, quite savory, and SO satisfying.
How to Make White Chicken Chili
There’s not much to this chili and for that, I’m pretty thankful. Chicken and onion are cooked in a big pot until juuuust done. Add in the garlic and saute for an additional minute.
Then the spices, jalapeno, and green chile are dumped in. This is sauteed for only another couple minutes before the broth is added. Let that all simmer for 15 minutes so that all the flavors can become friends in the pot.
While still on low heat, continue to stir until the cheese is nice and melty and your chili now has a lovely creamy white color. Finally, the corn, cilantro, and beans are added. I used 2 different kinds of beans for this: cannellini and great northern white beans.
I add in half of each can of beans. The other half is processed to a creamy consistency and then added into the chili as well. This part is optional. I truly like creamy soups and chilis but, again, you don’t truly need to process the beans if you don’t want to.
This pot of goodness simmers on low for about another 20 minutes.
A regular here the cheesy creaminess of this chili!
It was also pretty spicy. If you aren’t a fan of spice, I would omit the jalapeno and/ or the cayenne in this dish.
The recipe
White Chicken Chili for the Table
- Serves 6
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Ingredients
- 1.5 pounds of boneless chicken breast (diced into small cubes)
- 1 medium white onion (diced)
- 1 tablespoon of olive/ coconut oil
- 6-8 cloves of garlic (minced)
- 1 can of green chiles
- 1 medium jalapeno (finely chopped (optional))
- 1 ½ teaspoons of oregano
- ½ teaspoon of cumin
- ¼ teaspoon of cayenne
- 4 cups of chicken broth
- 8 ounces of monterey jack cheese
- 1 cup of frozen (or fresh corn)
- ½ cup of chopped fresh cilantro
- 2 cans of white beans (I used 1 can cannellini and 1 can great northern)
- Juice of half a lime (~a tablespoon)
- salt & pepper to taste
Method
- 1
In a large pot, heat the oil over medium heat and then add in the chopped chicken and onion.
- 2
Cook until the chicken is only barely done and then add in the garlic to saute for an additional minute.
- 3
Add in the green chiles, jalapeno, oregano, cumin, and cayenne. Stir and cook for another couple minutes.
- 4
Pour the broth into the pot, stir, and simmer on low for 15 minutes.
- 5
Still on low heat, stir in the cheese continuing to stir until mostly melted and combined.
- 6
**Optional: process/ puree HALF of the white beans to create a creamier chili.
- 7
Now add in the beans (both the whole beans and the processed beans), the corn, and the cilantro. Stir. Simmer for an additional 20 minutes.
- 8
Before serving stir in lime juice. And Salt & pepper to taste
- 9
Top with a tiny bit more cheese and cilantro and ENJOY!!
