White chicken chili is a classic recipe with plenty of warmth, heartiness and flavor. It’s perfect for chilly nights and makes for a wonderful lunch the next day. This white chicken chili recipe is designed for a Dutch oven or large pot suitable for stews, but can be modified to suit a slow-cooker as well.
*Chicken breast is standard; it can be grilled, pan-fried or roasted beforehand--or you can use leftover chicken
Heat your cooking oil in your dutch oven or pot over medium-high heat, and saute onions until translucent or about 4 minutes; add your minced garlic and stir frequently for about 30 seconds or until fragrant.
Add in your green pepper, chicken broth, and all seasonings; stir well, bring to a boil and then simmer on low for 10 minutes.
Turn heat back to medium and add in your corn, drained beans, shredded Monterey Jack cheese and cream cheese. Stir until combined. Simmer for 8 to 10 minutes. Optional: Transfer half your beans to a blender and puree, then add the pureed mixture to the chili for a creamier texture.
Stir in chicken and bring heat down to medium-low. Let mixture simmer for about 5 more minutes or until chicken is heated. Serve with tortillas, extra shredded cheese, or avocados. For a crunchy texture, crumble tortilla chips over the top of each bowl before serving.
Ingredients
Directions
Heat your cooking oil in your dutch oven or pot over medium-high heat, and saute onions until translucent or about 4 minutes; add your minced garlic and stir frequently for about 30 seconds or until fragrant.
Add in your green pepper, chicken broth, and all seasonings; stir well, bring to a boil and then simmer on low for 10 minutes.
Turn heat back to medium and add in your corn, drained beans, shredded Monterey Jack cheese and cream cheese. Stir until combined. Simmer for 8 to 10 minutes. Optional: Transfer half your beans to a blender and puree, then add the pureed mixture to the chili for a creamier texture.
Stir in chicken and bring heat down to medium-low. Let mixture simmer for about 5 more minutes or until chicken is heated. Serve with tortillas, extra shredded cheese, or avocados. For a crunchy texture, crumble tortilla chips over the top of each bowl before serving.