Description
White Chicken Chili
Ingredients:
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 cups shredded cooked chicken
2 cans (15 oz each) white beans, drained and rinsed
1 can (15 oz) sweet corn, drained
1 can (4 oz) diced green chilies
4 cups chicken broth
1 tsp cumin
1 tsp chili powder
1/2 tsp oregano
Salt and pepper to taste
Sour cream and chopped cilantro for garnish
Instructions:
1. Sauté Vegetables:
Heat olive oil in a large pot over medium heat.
Add onion and garlic; cook until softened.
2. Combine Ingredients:
Add shredded chicken, white beans, corn, green chilies, and chicken broth.
Stir in cumin, chili powder, oregano, salt, and pepper.
3. Simmer:
Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. Serve:
Ladle the chili into bowls, top with sour cream and cilantro, and serve hot.
Step-by-Step Guide
Follow these detailed instructions for perfect chili every time. First, ensure your chicken is fully cooked and shredded; a store-bought rotisserie chicken works perfectly. In your large pot, heat the olive oil over medium heat until it shimmers. Add the chopped onion, cooking for 5-7 minutes until translucent, then add the minced garlic for just 1 minute until fragrant to avoid burning. Next, add all remaining ingredients: chicken, beans, corn, chilies, broth, and spices. Stir thoroughly to combine. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot partially and let it simmer gently for the full 20 minutes, stirring every 5 minutes to prevent sticking. This simmering time is crucial for the flavors to meld.
Serving Suggestions
While delicious on its own, this chili shines with creative toppings. Beyond sour cream and cilantro, offer bowls of shredded Monterey Jack or pepper jack cheese, diced avocado, sliced jalapeños, and a squeeze of fresh lime juice. For texture, serve with tortilla chips for dipping or crumbling on top. A side of warm cornbread or fluffy rice makes it a hearty, complete meal.
How-to Summary
In short: Sauté onion and garlic in oil. Add all other ingredients (chicken, beans, corn, chilies, broth, spices) to the pot. Bring to a boil, then simmer covered for 20 minutes. Garnish and serve.
Frequently Asked Questions
Can I make this in a slow cooker? Absolutely. Sauté the onion and garlic first, then add everything to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
What are the best beans to use? Great Northern or Cannellini beans are classic. For a creamier texture, mash one can of beans before adding it to the pot.
How can I make it thicker? Create a slurry by mixing 2 tablespoons of cornstarch with ¼ cup of cold broth. Stir this into the simmering chili and cook for 5 more minutes.
Is it freezer-friendly? Yes, it freezes excellently for up to 3 months. Cool completely, store in airtight containers, and thaw overnight in the refrigerator before reheating.
Can I use raw chicken? Yes. Add 1 lb of raw, cubed chicken breast with the broth. Ensure it simmers until the chicken is cooked through, about 20-25 minutes.
Common Mistakes to Avoid
- Overcooking the Garlic: Add it after the onions soften and cook for only 60 seconds to prevent a bitter taste.
- Not Rinsing the Beans: Always drain and rinse canned beans to remove excess sodium and the starchy liquid that can muddy the chili’s broth.
- Boiling Instead of Simmering: After reaching a boil, reduce the heat immediately. A vigorous boil can break down the beans and chicken too much.
- Underseasoning: Taste at the end of cooking! Canned broths vary in saltiness. Adjust salt, pepper, and spices just before serving.
Conclusion
This White Chicken Chili is the ultimate comforting, flavorful, and adaptable one-pot meal. With simple ingredients and straightforward steps, it delivers incredible depth of flavor. By following the detailed guide, avoiding common pitfalls, and customizing with your favorite toppings, you can create a crowd-pleasing dish perfect for any night of the week. Enjoy your hearty, homemade chili!