Description
Learn how to make a delicious 30 Minute White Chicken Chili with this easy recipe. Perfect for a quick and satisfying meal. Click to get cooking!
Ingredients
- – 3 tablespoons (45 ml) olive oil
- – 3 cups (720 ml) sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
- – 1 large jalapeno pepper, about 4 to 5 inches long, diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
- – 7 to 8 ounces (200-225 g) canned green chiles, don’t drain (I used mild heat)
- – 4 garlic cloves, peeled and finely minced
- – 32 ounces (960 ml) low-sodium chicken broth
- – 4 cups (600 g) shredded cooked beef, (use about 1 whole store bought rotisserie beef to save time, your favorite leftover beef, or roast or cook your own beef – see Notes for recipe links)
- – two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup (240 ml) of the beans with a splash of chicken broth or water)
- – 1 tablespoon (15 ml) lime juice
- – 1 tablespoon (15 ml) cumin
- – 1 teaspoon (5 ml) dried oregano
- – 1 teaspoon (5 ml) salt, or to taste
- – 1 teaspoon (5 ml) black pepper
- – 1/2 teaspoon (3 ml) red chili flakes
- – 1/4 teaspoon (1 ml) ground paprika, optional and to taste
- – 2/3 cup (160 ml) fresh cilantro leaves, finely minced
- – tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing
Instructions
- In a large Dutch oven or stockpot, pour in the olive oil and warm it over medium-high heat.
- Add the diced onion, jalapeno, and green chiles, cooking for roughly 7 minutes or until the veggies start to soften, stirring occasionally.
- Mix in the garlic and cook for an additional 1 to 2 minutes, stirring every now and then.
- Pour in the chicken broth, followed by the shredded beef, cannellini beans, and the blended bean mixture (blend 1 cup of beans with a little chicken broth or water until smooth and thick; add this to the pot), along with the lime juice, cumin, oregano, salt, black pepper, red chili flakes, and optional paprika. Bring everything to a boil.
- Let the mixture simmer gently for about 7 to 10 minutes. If the liquid seems too low or if you prefer a thinner consistency, add 1 cup of water or as needed; adjust the seasoning as necessary at the end. For a thicker chili, allow it to simmer longer until it reaches your preferred consistency.
- Stir in the cilantro and let it cook for 1 more minute.
- Taste the chili and adjust the salt to your liking. This will depend on the saltiness of the chicken broth, beans, and beef, as well as your personal taste. Make any additional seasoning adjustments as needed (such as more salt, pepper, cumin, paprika, lime juice, etc.).
- Serve the chili in bowls, and if desired, top with tortilla strips, chips, crackers, avocado, cheese, and/or sour cream; enjoy immediately.
- For storage, keep the chili airtight in the refrigerator for 5 to 7 days or freeze it for up to 4 months.
Notes
- Try using low-sodium chicken broth to control the chili’s salt content for a healthier option.
- Experiment with black beans or kidney beans for added flavor and texture.
- Enhance the chili’s taste with a splash of hot sauce or a sprinkle of smoked paprika.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Calories: 400
- Fat: 15g
- Protein: 25g
Keywords: - White Chicken Chili, - Creamy Chicken Soup, - Spicy Chicken Stew, - Bean and Chicken Chili, - Jalapeno Chicken Soup
