WHITE CHILI CHICKEN
Indulge in the comforting warmth of White Chili Chicken, a creamy and flavorful twist on the classic chili. This easy-to-make recipe is perfect for a cozy night in or a weeknight dinner. Packed with tender chicken, vibrant vegetables, and a rich, creamy broth, this white chili is sure to become a family favorite.
INGREDIENTS
- 1 tablespoon olive oil
- 1-pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 can (15 ounces) great northern beans, rinsed and drained
- 1 can (15 ounces) white kidney beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 4 cups chicken broth
- 1 (10 ounce) can diced green chilies, undrained
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
METHOD
- Sauté the Chicken and Vegetables: Heat olive oil in a large pot over medium-high heat. Add chicken and cook until browned on all sides. Remove from the pot and set aside.
- Add Vegetables: In the same pot, sauté onion, garlic, and bell pepper until softened.
- Combine Ingredients: Return chicken to the pot along with beans, corn, chicken broth, green chilies, diced tomatoes, chili powder, cumin, cayenne pepper, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through and flavors are combined.
- Stir in Sour Cream and Cheese: Remove the pot from heat and stir in sour cream until smooth. Top with shredded cheddar cheese.
- Serve: Serve immediately with your favorite toppings, such as avocado, cilantro, tortilla chips, or a dollop of Greek yogurt.
TIPS
- For a spicier chili, add more diced green chilies or a pinch of red pepper flakes.
- To make this dish vegetarian, substitute the chicken with extra vegetables like mushrooms or tofu.
- For a thicker chili, mash some of the beans with a potato masher before serving.
FAQs
Q: Can I use different types of beans?
A: Absolutely! You can use any type of beans you prefer, such as pinto beans, black beans, or kidney beans.
Q: Can I freeze this chili?
A: Yes, this chili freezes well. Let it cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What can I serve with this chili?
A: This chili pairs well with cornbread, tortilla chips, rice, or a side salad.
With its rich flavor and easy preparation, this White Chili Chicken recipe is sure to become a staple in your kitchen. Enjoy!
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