Classic White Chicken Chili: A Comforting Delight

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Warm up with a bowl of Classic White Chicken Chili! This comforting dish is a delicious twist on traditional chili, featuring tender chicken, white beans, and a creamy broth with a hint of spice. Perfect for chilly nights or gatherings, this recipe is easy to prepare and packed with flavor. Let’s dive into making this hearty and satisfying meal!

Ingredients List

To prepare your Classic White Chicken Chili, gather the following ingredients:

Main Ingredients:

  • 1 tablespoon olive oil: For sautéing.
  • 1 medium onion, diced: Adds flavor and sweetness.
  • 2 cloves garlic, minced: For aromatic depth.
  • 1 pound boneless, skinless chicken breasts: The main protein.
  • 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed: For creaminess and protein.
  • 4 cups chicken broth: The base of the chili.
  • 1 can (4 oz) diced green chilies: For a mild kick.
  • 1 teaspoon ground cumin: Adds warmth and earthiness.
  • 1 teaspoon chili powder: For flavor.
  • 1/2 teaspoon oregano: For herbal notes.
  • 1/2 teaspoon salt: To taste.
  • 1/4 teaspoon black pepper: To taste.
  • 1 cup heavy cream: For a creamy finish.
  • 1/4 cup fresh cilantro, chopped (optional): For garnish.
  • Lime wedges (optional): For serving.

Substitutions

  • Chicken: Use rotisserie chicken for a quicker option.
  • Beans: Substitute with other white beans or even corn for added texture.
  • Cream: Use half-and-half or coconut milk for a lighter option.

Step-by-Step Instructions

Step 1: Sauté the Onions and Garlic

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 2: Cook the Chicken

Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.

Step 3: Shred the Chicken

Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks or chop it into bite-sized pieces. Return the shredded chicken to the pot.

Step 4: Add the Remaining Ingredients

Stir in the white beans, diced green chilies, cumin, chili powder, oregano, salt, and black pepper. Simmer for an additional 10 minutes to allow the flavors to meld.

Step 5: Add Cream

Reduce the heat to low and stir in the heavy cream. Heat through, but do not boil. Taste and adjust seasoning if necessary.

Step 6: Serve

Ladle the chili into bowls and garnish with fresh cilantro and a squeeze of lime juice if desired. Serve with tortilla chips, cornbread, or your favorite toppings.

Nutritional Information

Here’s a breakdown of the nutritional details for one serving of Classic White Chicken Chili (based on 6 servings):

NutrientAmount per Serving
Calories320
Protein25g
Total Fat17g
Saturated Fat8g
Carbohydrates22g
Fiber6g
Sugars1g

Data Insights

This chili is a hearty and nutritious meal, perfect for a cozy night in!

Healthier Alternatives for the Recipe

To enhance the nutritional profile of your Classic White Chicken Chili, consider these alternatives:

  • Use low-fat cream: Substitute heavy cream with low-fat milk or Greek yogurt.
  • Add more vegetables: Incorporate bell peppers, corn, or spinach for added nutrients.
  • Reduce sodium: Use low-sodium chicken broth and limit added salt.

Serving Suggestions

To make your Classic White Chicken Chili even more enjoyable, consider these serving ideas:

  • Top with avocado: Sliced avocado adds creaminess and healthy fats.
  • Serve with tortilla chips: Crunchy chips complement the chili perfectly.
  • Offer various toppings: Provide options like shredded cheese, sour cream, or jalapeños for guests to customize their bowls.

Common Mistakes to Avoid

When preparing your Classic White Chicken Chili, be mindful of these common pitfalls:

  1. Overcooking the chicken: Monitor cooking time to prevent dry chicken.
  2. Not adjusting seasoning: Taste and adjust salt and spices to suit your preference.
  3. Skipping the simmer: Allowing the chili to simmer helps develop flavor.

Storing Tips for the Recipe

To keep your Classic White Chicken Chili fresh:

  • Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze in individual portions for up to 3 months. Thaw in the refrigerator before reheating.
  • Reheating: Reheat on the stovetop over low heat, adding a splash of broth if needed.

Conclusion

In summary, Classic White Chicken Chili is a comforting and flavorful dish that’s perfect for any occasion. Whether you’re warming up on a cold night or hosting a gathering, this recipe is sure to please. Try this recipe, share your experience in the comments, and subscribe for more delicious meal ideas!

FAQs

Q1: Can I make this chili in advance?

A1: Yes, this chili can be made ahead of time and stored in the refrigerator or freezer.

Q2: Can I use shredded rotisserie chicken?

A2: Absolutely! Using rotisserie chicken is a great time-saver and adds flavor.

Q3: How spicy is this chili?

A3: This chili is mild, but you can add diced jalapeños or cayenne pepper for extra heat.

Classic White Chicken Chili:

Classic White Chicken Chili:
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • Main Ingredients:
  • 1 tablespoon olive oil: For sautéing.
  • 1 medium onion, diced: Adds flavor and sweetness.
  • 2 cloves garlic, minced: For aromatic depth.
  • 1 pound boneless, skinless chicken breasts: The main protein.
  • 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed: For creaminess and protein.
  • 4 cups chicken broth: The base of the chili.
  • 1 can (4 oz) diced green chilies: For a mild kick.
  • 1 teaspoon ground cumin: Adds warmth and earthiness.
  • 1 teaspoon chili powder: For flavor.
  • 1/2 teaspoon oregano: For herbal notes.
  • 1/2 teaspoon salt: To taste.
  • 1/4 teaspoon black pepper: To taste.
  • 1 cup heavy cream: For a creamy finish.
  • 1/4 cup fresh cilantro, chopped (optional): For garnish.
  • Lime wedges (optional): For serving.
  • Substitutions
  • Chicken: Use rotisserie chicken for a quicker option.
  • Beans: Substitute with other white beans or even corn for added texture.
  • Cream: Use half-and-half or coconut milk for a lighter option.

Instructions

    Step 1: Sauté the Onions and Garlic

    In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Step 2: Cook the Chicken

    Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.

    Step 3: Shred the Chicken

    Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks or chop it into bite-sized pieces. Return the shredded chicken to the pot.

    Step 4: Add the Remaining Ingredients

    Stir in the white beans, diced green chilies, cumin, chili powder, oregano, salt, and black pepper. Simmer for an additional 10 minutes to allow the flavors to meld.

    Step 5: Add Cream

    Reduce the heat to low and stir in the heavy cream. Heat through, but do not boil. Taste and adjust seasoning if necessary.

    Step 6: Serve

    Ladle the chili into bowls and garnish with fresh cilantro and a squeeze of lime juice if desired. Serve with tortilla chips, cornbread, or your favorite toppings.

© Lily Cooking