White Chicken Chili

White chicken chili with beans, corn and light-green chilies is a delicious take on chili and perfect for a healthy, cozy meal on a chilly solar day. Add together your favorite toppings, take hold of a spoon and dig in!

Chili is kinda my favorite.

It'south a one-pot meal, information technology's got all the expert stuff and it e'er comes out so flavorful.

Plus, y'all can load it up with your favorite toppings and tuck right in.

White turkey chili is one of my oldest recipes and still a family unit favorite. We make it yr-round.

I also dearest making it for friends when I take them a repast, and it always gets rave reviews.

We too dearest this southwest turkey chili with black beans. Information technology's my get-to traditional chili.

And this healthy slow cooker craven chili is neat for a hands-off meal that cooks as you get about your twenty-four hour period.

Or if you're looking to go vegetarian, check out this sugariness tater and black bean chili or this vegetarian quinoa chili.

For the Superbowl, information technology'south all about this best game day chili that uses a mix of meats and beans and the perfect blend of spices for fantastic flavor.

Today, we're making white chicken chili. It's one of those recipes that I'm merely always in the mood for cause it's and so dang good!

This hearty chili is full of tender diced chicken pieces, white beans and corn, with some light-green chilies and seasonings added to actually boost the flavor.

It's and then cozy and delicious, especially on a dank winter'south day.

And bonus, information technology'due south fix in well-nigh 30 minutes, so information technology'due south quick enough for whatsoever night of the week!

OK, let's get to cooking!

At present, I've got some notes and tips coming upwards on how to make white chicken chili. But tryin' to be helpful.

If you want to jump on downwardly to the recipe, simply roll right on through the rest of the text. The recipe card is near the lesser of the page, above the comments section.

Notes on making white chicken chili:

• Chicken: Yous tin utilize cooked, shredded or diced chicken, similar from a rotisserie chicken, or y'all can use boneless, skinless chicken breasts for this recipe. The recipe card below includes instructions for both and the details are below, too.
• Beans: I utilise 2 cans of cannellini beans for this recipe. You could too substitute i or both for white northern beans if you adopt. Also, I like mashing some of the beans after the chili has simmered, to add some creaminess and heave the texture a bit.
• Corn: You can utilize a can of white corn or utilise fresh corn or frozen corn for this recipe.
• Spicy: Demand a little heat? Add an actress jalapeño, or leave in some of the seeds and membranes, or add together 1/4 to 1/2 teaspoon of cayenne pepper with the other seasonings. Y'all can also serve information technology with hot sauce to give some heat to just your bowl.

OK, here's the details on your options for what kind of chicken to use.

Both ways work great, only depends on what you lot take on manus.

Rotisserie chicken: You can utilise a rotisserie chicken from the store that yous either chop or shred. Or make your own with some crock pot shredded chicken or Instant Pot shredded chicken if you're like me and dear having some of that on paw.

You lot'll add together the cooked chicken with the beans and other ingredients and let it all simmer together for about xv-20 minutes to become it nice and flavorful.

Easy, easy.

Don't have whatever cooked chicken on hand? No problem.

Boneless, skinless chicken breasts: Yous tin also employ raw chicken breasts for this recipe if that's what y'all have on hand. You'll need most 2-3 breasts (aim for 1 1/2 to 2 lbs.)

You'll cut those into small-scale bite-size pieces and season with salt and pepper. Saute the cubed craven pieces in the pan after you've cooked the onions and garlic. They take about 8-ten minutes to cook through.

Then you'll add the broth, beans and remaining ingredients and continue with the recipe to allow everything simmer together.

Information technology adds a little bit of actress time, merely not much.

OK, let's get gear up to serve this up.

I believe chili demands toppings. Just my personal belief that they are a must.

Y'all can pick and cull your favorites, but having a few toppings volition definitely amp upwards the flavors here!

Topping ideas for white craven chili:

• Shredded sharp white cheddar or Monterey Jack cheese
• Sour cream or Greek yogurt
• Sliced or diced avocado
• Chopped fresh cilantro
• Chopped greenish onions
• Hot sauce or sriracha
• Pickled jalapeños
• Tortilla chips or oyster crackers
• Frito chips for scooping

We also love serving this soup with some like shooting fish in a barrel cheesy cornbread muffins orjalapeño cheddar driblet biscuits. Both are quick and easy to brand while the chili is cooking. 👍

Or check out this tasty Mexican cornbread for a side.

OK, let's talk near what to do with any leftovers. Cause chili keeps great and is then nice to have on mitt for a quick lunch or dinner. Especially on a cold 24-hour interval!

How to store leftover white chicken chili:

* For the fridge: Let the chili cool down, then transfer it to a container with a lid and continue in the refrigerator for up to 5 days.

* For the freezer: Let the chili cool down and then pack information technology upwardly in a ziptop freezer bag or a freezer safe container. It will go on for 4-six months.

* Don't forget to characterization it! I like to keep a list of food I have in the freezer in my desk, and then I tin see what nosotros need to use up without having to dig through the freezer.

Tip: Lay the freezer bags of chili apartment until they are frozen then you tin can stand them up and "file" them like books in your freezer. It saves a lot of infinite!

When you're set up to savor this chili once again, for dejeuner or dinner, here'due south how to get it gear up.

How to reheat leftover chili:

* To reheat frozen chili, it'southward best to thaw it in the fridge overnight. (It may take longer than overnight if you have a large container versus an private serving.) So add it to a pot on the stove over medium low and bring information technology to a simmer, stirring on occasion, to get information technology uniformly heated through.

* If you're in a pinch time-wise to thaw information technology from the freezer, you can place the frozen handbag/container of chili in a bowl of lukewarm water to thaw on the counter, changing the h2o every xv or so minutes. So heat the chili in a pot until warm and serve it up.

* If the chili has gotten too thick, add a few splashes of chicken broth to get it to the right consistency.

At that place yous go!

This winter atmospheric condition has nothing on you. You're all set to have a cozy, delicious repast that'll warm you through and through.

Savor!

XO,

Kathryn

P.S. Yous might besides like this Instant Pot chicken chili with tomatoes, black beans and pinto beans. It's ane of my kids' favorites!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• one medium onion, chopped
• one medium jalapeño, minced
• 2 cloves garlic, minced
• 2 1/ii cups cooked, shredded or diced chicken (see notes beneath for using chicken breasts)
• 5 cups depression sodium chicken broth
• ii (fourteen.5 oz.) cans cannellini beans, rinsed and drained
• i (11 oz.) tin white corn, rinsed and tuckered
• ii (4 oz.) cans diced light-green chilies
• 1 teaspoon cumin
• 1 teaspoon stale oregano

Optional toppings:

• Shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, chopped fresh cilantro, avocado, pickled jalapeños, hot sauce, etc.

Instructions

1. Estrus the olive oil in a big pot over medium rut. Add the onion and jalapeño and saute until tender, near 5 minutes. Add together the garlic and saute some other thirty seconds.
2. Add together the cooked chicken, goop, beans, corn, green chilies, cumin and oregano. Stir well to combine and bring to a simmer. (Run across notes below if yous're using boneless, skinless chicken breasts.)
3. Reduce heat and let simmer for at least x-15 minutes.
4. Brew 1/four to ane/ii of the beans, if desired, then let simmer for another 5 minutes to help everything combine.
5. Serve hot with desired toppings and savor!

Notes

Chicken: You tin can use cooked, shredded or diced chicken, like from a rotisserie chicken, or y'all tin use boneless, skinless chicken breasts for this recipe.

Boneless, skinless chicken breasts: You lot can also utilise raw chicken breasts for this recipe if that's what you have on hand. Y'all'll need about 2-3 breasts (aim for 1 1/ii to ii lbs.) Y'all'll cut those into small bite-size pieces and season with common salt and pepper. Saute the cubed chicken pieces in the pan afterwards you've cooked the onions and garlic. They take near viii-ten minutes to cook through. Then add together the goop, beans and remaining ingredients and continue with the recipe to allow everything simmer together.

Beans: I use 2 cans of cannellini beans for this recipe. Yous could too substitute one or both for white northern beans if you prefer. Also, I similar mashing some of the beans after the chili has simmered, to add some creaminess and boost the texture a flake.

Corn: You can use a can of white corn or utilise fresh corn or frozen corn for this recipe.

Spicy: Need a little heat? Add an actress jalapeño, or get out in some of the seeds and membranes, or add 1/iv to 1/ii teaspoon of cayenne pepper with the other seasonings. You can also serve information technology with hot sauce to requite some heat to just your bowl.

Leftovers: Leftover chicken chili will keep in the fridge for upwardly to 5 days or in the freezer for 4-half dozen months. Thaw overnight then reheat and serve, adding extra goop if needed to thin it out.

Nutrition Information:

Yield:

four

Serving Size:

1
Amount Per Serving: Calories: 260 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 32mg Sodium: 120mg Carbohydrates: 25g Fiber: 4g Carbohydrate: 4g Protein: 20g

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Source: https://www.familyfoodonthetable.com/white-chicken-chili/

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