White Chicken Chili

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 Chili White Chicken


This chicken chili quickly comes to mind when we're in the mood for something substantial and nutritious. White beans give it more substance than typical chicken noodle soup, green chilis, and jalapenos heat it up just enough, and a dollop of sour cream gives it a tangy creaminess that makes you want more.

It's a complete weeknight meal winner given that everything comes together in under an hour. The following advice will help you prepare the perfect bowl of white chicken chili:

How can this recipe be made creamier?

Even though we believe this chili is quite incredible as is, we completely understand if you want to increase the richness a little. This is simple to do by adding a little extra sour cream, or better yet, by mixing an additional 1/2 cup of Monterey Jack cheese into the chili right before serving.

Why is corn frozen?

First of all, frozen corn is really practical. However, white chicken chili is one of our favorite comfort foods for the winter, and corn will soon be out of season. For this recipe, frozen corn is ideal since it is harvested at its freshest. If you happen to have a few fresh cobs, simply remove the kernels and add them.

How about a vegetarian version?

Absolutely! Simply leave out the chicken and perhaps replace it with a can of another bean, such as pinto or chickpea, to complete the chili.

Where can I store leftovers?

Leftovers may be stored in the freezer for up to 3 months and in the refrigerator for 4 to 5 days when they are sealed in an airtight container.

Built this? Please share your experience in the comments area below.

INGREDIENTS
  • Extra-virgin olive oil, 1 tablespoon
  • 1 chopped tiny yellow onion
  • 1 seeded and minced jalapeno
  • 2 minced garlic cloves
  • One teaspoon of dried oregano
  • 1 teaspoon cumin powder
  • 2 cans of green chiles (4.5 oz each)
  • Cut into thirds three boneless, skinless chicken breasts
  • Low-sodium chicken broth, 5 c.
  • Halal salt
  • Black pepper freshly ground
  • 2 (15 oz.) cans of rinsed and drained white beans
  • 1.25 cups of frozen corn
  • 0.5 cups of sour cream
  • cilantro, freshly cut, as a garnish
  • 1/4 cup of chopped Monterey Jack
  • 1/4 cup of tortilla chips, crushed
DIRECTIONS

Oil should be heated in a big saucepan over medium heat. Cook the onion and jalapenos for approximately 5 minutes, or until tender. Cook the garlic, oregano, and cumin for 1 minute, or until fragrant.

Salt and pepper the chicken, green chilies, and broth before adding them. Bring to a boil, then lower the heat, cover the pan, and simmer for 10 to 12 minutes, or until the chicken is cooked through.

Shred the chicken with two forks and transfer it to a dish. Add maize and white beans to the stew once more. Using a wooden spoon, mash about 1/4 of the beans as they boil for 10 minutes at a simmer. Stir in sour cream after turning the heat off.

Before serving, pour the chili into bowls and top with the cheese, chips, and cilantro.


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