Hearty, Spicy, and Soul-Warming: The Ultimate White Chicken Chili Recipe You'll Crave All Winter Long
Are you tired of the same-old chili recipes that just don't excite your taste buds? Want to warm up in the winter and satisfy your cravings? Look no further than this ultimate white chicken chili recipe!
This dish is not only hearty, but it's loaded with spices that will awaken your senses. It's the perfect meal to combat the chill of the winter months.
Did you know that white chicken chili has become increasingly popular? That's because it's a healthy alternative to traditional chili recipes that are heavy and high in saturated fats.
But healthy doesn't mean bland or boring when it comes to this recipe. With a combination of creamy white beans, tender chicken, and a blend of spices, this dish will become a family favorite for years to come.
Not convinced yet? Well, not only is this recipe delicious and healthy, but it's super easy to make. With just a few simple steps, you can have a flavorful and filling meal on the table in no time.
So go ahead and gather the ingredients – you won't regret it. Follow this recipe and enjoy the warmth and comfort that this white chicken chili brings.
Get ready to become everyone's favorite cook, and maybe even start a new tradition with this must-have recipe in your arsenal.
Hearty, Spicy, and Soul-Warming: The Ultimate White Chicken Chili Recipe You'll Crave All Winter Long
If you're looking for a cozy and hearty meal to keep you warm during cold winter days, look no further! Our Ultimate White Chicken Chili recipe is the perfect dish, packed with both heat and flavor that will satisfy your taste buds and warm your soul. Plus, it's quick and easy to make - ready in just under an hour! Let's get cooking.
Ingredients: - 1 lb boneless, skinless chicken breasts, cut into small cubes
- 1 can of white beans (cannellini or great northern), drained and rinsed
- 1 medium-sized onion, diced
- 3 cloves of garlic, minced
- 2 jalapeño peppers, seeded and chopped
- 1 red bell pepper, chopped
- 2 cups of chicken broth/stock
- 1 tablespoon of olive oil
- 1 tablespoon of ground cumin
- 1 tablespoon of dried oregano
- 1 teaspoon of chili powder
- Salt and pepper to taste
- Fresh cilantro, shredded cheese, and sour cream for topping (optional)
Instructions: - In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken and cook for 4-5 minutes or until it's lightly browned on all sides. Set the chicken aside on a separate plate.
- In the same pot, add the onion, garlic, jalapeño peppers, and red bell pepper. Cook for about 5 minutes or until they're softened.
- Add the ground cumin, dried oregano, chili powder, salt, and pepper to the vegetables. Stir well to coat.
- Add the chicken broth/stock to the pot, scraping off any browned bits from the bottom of the pot.
- Add the chicken back to the pot along with the white beans. Stir everything together.
- Bring the chili to a boil and then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes until the chicken is cooked through and the soup has thickened slightly.
- Top with fresh cilantro, shredded cheese, and sour cream (if desired).
- Enjoy!
Nutrition: - Serving size: 1 cup
- Calories: 263
- Fat: 6g
- Cholesterol: 63mg
- Sodium: 808mg
- Carbohydrates: 23g
- Fiber: 6g
- Sugar: 3g
- Protein: 28g
- 1 lb boneless, skinless chicken breasts, cut into small cubes
- 1 can of white beans (cannellini or great northern), drained and rinsed
- 1 medium-sized onion, diced
- 3 cloves of garlic, minced
- 2 jalapeño peppers, seeded and chopped
- 1 red bell pepper, chopped
- 2 cups of chicken broth/stock
- 1 tablespoon of olive oil
- 1 tablespoon of ground cumin
- 1 tablespoon of dried oregano
- 1 teaspoon of chili powder
- Salt and pepper to taste
- Fresh cilantro, shredded cheese, and sour cream for topping (optional)
Instructions: - In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken and cook for 4-5 minutes or until it's lightly browned on all sides. Set the chicken aside on a separate plate.
- In the same pot, add the onion, garlic, jalapeño peppers, and red bell pepper. Cook for about 5 minutes or until they're softened.
- Add the ground cumin, dried oregano, chili powder, salt, and pepper to the vegetables. Stir well to coat.
- Add the chicken broth/stock to the pot, scraping off any browned bits from the bottom of the pot.
- Add the chicken back to the pot along with the white beans. Stir everything together.
- Bring the chili to a boil and then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes until the chicken is cooked through and the soup has thickened slightly.
- Top with fresh cilantro, shredded cheese, and sour cream (if desired).
- Enjoy!
Nutrition: - Serving size: 1 cup
- Calories: 263
- Fat: 6g
- Cholesterol: 63mg
- Sodium: 808mg
- Carbohydrates: 23g
- Fiber: 6g
- Sugar: 3g
- Protein: 28g
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken and cook for 4-5 minutes or until it's lightly browned on all sides. Set the chicken aside on a separate plate.
- In the same pot, add the onion, garlic, jalapeño peppers, and red bell pepper. Cook for about 5 minutes or until they're softened.
- Add the ground cumin, dried oregano, chili powder, salt, and pepper to the vegetables. Stir well to coat.
- Add the chicken broth/stock to the pot, scraping off any browned bits from the bottom of the pot.
- Add the chicken back to the pot along with the white beans. Stir everything together.
- Bring the chili to a boil and then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes until the chicken is cooked through and the soup has thickened slightly.
- Top with fresh cilantro, shredded cheese, and sour cream (if desired).
- Enjoy!
Nutrition: - Serving size: 1 cup
- Calories: 263
- Fat: 6g
- Cholesterol: 63mg
- Sodium: 808mg
- Carbohydrates: 23g
- Fiber: 6g
- Sugar: 3g
- Protein: 28g
- Serving size: 1 cup
- Calories: 263
- Fat: 6g
- Cholesterol: 63mg
- Sodium: 808mg
- Carbohydrates: 23g
- Fiber: 6g
- Sugar: 3g
- Protein: 28g
This Ultimate White Chicken Chili recipe is a must-try for all chili lovers! It's a perfect combination of creamy texture, tanginess, and spiciness. You can play with the spiciness level by adjusting the quantity of jalapeño peppers according to your preference. Serve the dish with toasted bread, tortilla chips or rice for a complete comfort meal experience.
There you go, folks! The ultimate white chicken chili recipe that will warm your soul this winter season. Enjoy the wonderful blend of hearty and spicy flavors with your loved ones by simply following these easy steps. This dish guarantees to bring positive vibes all winter long, especially during cold and dark days. Remember to prepare plenty of leftovers as it tastes even better the next day. Serve it up with some sour cream, jalapeños, and tortilla chips on top to add that extra oomph.
We hope you've enjoyed reading this blog and have found some inspiration to try out this delicious recipe on your own. Let us know your thoughts and suggestions in the comments section below. Don't forget to share this recipe with others who want to warm up their winter days with some heartwarming chili! Stay safe and healthy, and looking forward to seeing you again soon on our blog.
Bon appétit!
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Frequently Asked Questions
What ingredients do I need for the ultimate white chicken chili?
You will need white beans, chicken breast, onion, garlic, green chilies, chicken broth, cumin, oregano, chili powder, salt, pepper, and sour cream.
Can I use canned beans instead of dried beans?
Yes, you can use canned beans instead of dried beans. Just make sure to drain and rinse them before adding them to the recipe.
How long does it take to make the ultimate white chicken chili?
It takes about 30 minutes to prepare and 1 hour to cook the ultimate white chicken chili.
Can I freeze the ultimate white chicken chili?
Yes, you can freeze the ultimate white chicken chili for up to 3 months. Just make sure to store it in an airtight container or freezer bag.