Are you craving a creamy, comforting, and incredibly flavorful bowl of chili that’s surprisingly easy to make? Then look no further! This Paula Deen-inspired white chicken chili recipe is a guaranteed crowd-pleaser, perfect for a chilly evening or a cozy weekend lunch. Forget the usual red chili – this recipe offers a lighter, brighter take on a classic, delivering all the warmth and satisfaction without the heaviness. It's a delicious example of homemade cooking at its finest, perfect for those seeking quick dinner ideas and healthy meals.
Ingredients: You'll Need These Simple Staples
This recipe uses readily available ingredients, making it perfect for a weeknight meal.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (4 ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 4 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly!)
- 1 (15 ounce) can white beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream or shredded cheese (for topping, optional)
Instructions: Let's Get Cooking!
This easy recipe is straightforward, even for beginner cooks.
Step 1: Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and green bell pepper and cook for another 3-5 minutes, until slightly tender.
Step 2: Build the Flavor: Add the green chilies, cumin, chili powder, and cayenne pepper (if using) to the pot. Cook for 1 minute, stirring constantly, until fragrant. This step enhances the delicious dishes.
Step 3: Simmer the Chili: Pour in the chicken broth and bring to a simmer. Add the shredded chicken, white beans, and corn. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
Step 4: Creamy Finish: Stir in the heavy cream or half-and-half. Season with salt and pepper to taste. Simmer for another 5 minutes, or until heated through. Do not boil.
Step 5: Serve and Enjoy: Ladle the chili into bowls and garnish with fresh cilantro. Top with a dollop of sour cream or shredded cheese, if desired. This makes for a truly comforting and delicious meal, perfect for those looking for best recipes.
Cooking Tips for Chili Perfection:
- For a thicker chili: Mash some of the white beans against the side of the pot before adding the cream.
- Spice it up: Adjust the amount of cayenne pepper to your liking. A dash of hot sauce adds another layer of flavor.
- Make it ahead: This chili tastes even better the next day! Make a big batch and enjoy leftovers throughout the week. This is perfect for busy weeknights.
- Vegetarian option: Replace the chicken with 2 cups of cooked lentils or chickpeas for a hearty vegetarian chili.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 25-30g
This Paula Deen-inspired white chicken chili recipe is a fantastic addition to your repertoire of easy recipes and healthy meals. Its rich flavor and creamy texture will leave you wanting more. Enjoy!