White Chicken Chili

By jiafei

4 Person

45 Minutes

632 Calories

Chili is one of the best absolute favorite meals during the fall and winter, This easy White Chicken Chili recipe is made with white beans, a trio of chiles, and lots of seasonings for maximum flavor. By using rotisserie chicken or chicken that you’ve already batch prepared, this can be on the table in just 45 minutes, making it a perfect weeknight dinner option.

Ingredients

Garnish

Sour cream
Cilantro
Monterey Jack cheese
Lime wedges

1/2 cup Heavy cream
1 tbsp. Lime juice
3 cups Chopped cooked chicken
45 oz. Cannelini beans, rinsed, drained, and divided
4 cups Chicken stock
2 tbsp. All-purpose flour
6 cloves Garlic, minced
1 tsp. Salt, divided
1/2 tsp. Cayenne pepper
3/4 tsp. Smoked paprika
1 1/2 tsp. Chili powder
1 tbsp. Ground cumin
2 Anaheim peppers, seeded and finely chopped
2 Poblano peppers, seeded and finely chopped
2 Jalapeno peppers, seeded and finely chopped
2 Yellow onions, finely chopped
2 tbsp. Vegetable oil

Method

01

Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, peppers, cumin, chili powder, paprika, cayenne and 1/2 teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
02

Add the flour and stir until no raw flour remains and it emits a nutty aroma, about 1 minute. Slowly stir in the chicken stock. Add 1 can of the beans and, using a potato masher, mash the beans in the pot, creating a thicker texture.
03

Stir in the remaining beans, the chicken, lime juice and remaining salt, and bring to a simmer. Reduce the heat to low and simmer for 20 minutes. Stir in the heavy cream and warm for an additional 5 minutes. Serve immediately with additional lime wedges, shredded Monterey Jack cheese, cilantro or sour cream. Leftovers can be stored in the refrigerator for up to 4 days.

Related Tags

White Chicken Chili

3.6

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Calorie 632 Kcal
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

Garnish

Sour cream

Cilantro

Monterey Jack cheese

Lime wedges

1/2 cup Heavy cream

1 tbsp. Lime juice

3 cups Chopped cooked chicken

45 oz. Cannelini beans, rinsed, drained, and divided

4 cups Chicken stock

2 tbsp. All-purpose flour

6 cloves Garlic, minced

1 tsp. Salt, divided

1/2 tsp. Cayenne pepper

3/4 tsp. Smoked paprika

1 1/2 tsp. Chili powder

1 tbsp. Ground cumin

2 Anaheim peppers, seeded and finely chopped

2 Poblano peppers, seeded and finely chopped

2 Jalapeno peppers, seeded and finely chopped

2 Yellow onions, finely chopped

2 tbsp. Vegetable oil

03 Method

Step 1

Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, peppers, cumin, chili powder, paprika, cayenne and 1/2 teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.

Step 2

Add the flour and stir until no raw flour remains and it emits a nutty aroma, about 1 minute. Slowly stir in the chicken stock. Add 1 can of the beans and, using a potato masher, mash the beans in the pot, creating a thicker texture.

Step 3

Stir in the remaining beans, the chicken, lime juice and remaining salt, and bring to a simmer. Reduce the heat to low and simmer for 20 minutes. Stir in the heavy cream and warm for an additional 5 minutes. Serve immediately with additional lime wedges, shredded Monterey Jack cheese, cilantro or sour cream. Leftovers can be stored in the refrigerator for up to 4 days.

04 Author