Craving a warm and comforting meal that’s both flavorful and relatively easy to prepare? Look no further than this delightful white chicken chili recipe. It’s a fantastic alternative to traditional chili, offering a creamy texture and a vibrant blend of spices that will tantalize your taste buds. This dish is perfect for a cozy weeknight dinner, a casual gathering with friends, or even a potluck. Get ready to experience a truly satisfying and delicious culinary adventure!
Sarah’s White Chicken Chili
This recipe provides a delicious and creamy twist on traditional chili. The combination of tender chicken, creamy broth, and aromatic spices creates a hearty and satisfying meal that’s perfect for any occasion.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups cooked chicken, shredded (about 2 large chicken breasts)
- 4 cups chicken broth
- 1 (15-ounce) can great Northern beans, rinsed and drained
- 1 (4-ounce) can diced green chilies, undrained
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup chopped fresh cilantro, for garnish
- Salt and pepper to taste
Instructions:
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until slightly tender.
- Add the Spices: Stir in the cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
- Combine the Ingredients: Add the shredded chicken, chicken broth, great Northern beans, and diced green chilies to the pot. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
- Thicken the Chili: For a creamier chili, use an immersion blender to partially blend some of the chili. Alternatively, remove about 1 cup of the chili and blend it in a regular blender until smooth, then return it to the pot.
- Stir in Sour Cream: Remove the pot from the heat and stir in the sour cream or Greek yogurt until well combined. Be sure not to boil the chili after adding the dairy, as it may curdle.
- Season and Serve: Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot.
Tips and Variations:
- Spice Level: Adjust the amount of jalapeño and cayenne pepper to your preference. For a milder chili, omit the jalapeño and cayenne pepper altogether. For a spicier chili, add more cayenne pepper or a dash of hot sauce.
- Chicken: You can use rotisserie chicken for convenience, or cook your own chicken breasts by poaching, baking, or grilling them.
- Beans: Feel free to substitute other types of beans, such as cannellini beans or navy beans.
- Toppings: Get creative with toppings! Some popular options include shredded cheese, avocado, tortilla chips, lime wedges, and more sour cream or Greek yogurt.
- Slow Cooker: This chili can easily be made in a slow cooker. Simply combine all the ingredients (except the sour cream/yogurt and cilantro) in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the sour cream/yogurt before serving.
Enjoy this comforting and flavorful white chicken chili! It’s a guaranteed crowd-pleaser that’s sure to become a family favorite.
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Sarah’s White Chicken Chili Recipe - Pinch Of Yum
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