Craving a comforting, creamy bowl of white chicken chili but don't want to leave the house? This recipe delivers a delicious, restaurant-quality meal right to your kitchen table – inspired by the famed Cheesecake Factory's version! It's surprisingly easy to make and perfect for a quick weeknight dinner or a satisfying weekend meal. This healthy and flavorful recipe is a guaranteed crowd-pleaser, bringing the warmth of a classic chili with a lighter, brighter twist. Get ready to experience the magic of homemade cooking!
Ingredients:
- 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 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 4 cups chicken broth
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (4-ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup chopped cilantro, for garnish
- Salt and pepper to taste
- Optional toppings: shredded cheese, avocado, tortilla chips
Instructions:
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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 minutes, until slightly tender.
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Brown the Chicken: Add the chicken to the pot and cook until browned on all sides.
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Spice it Up: Stir in the chili powder, cumin, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.
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Simmer to Perfection: Pour in the chicken broth, great northern beans, corn, and diced tomatoes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the flavors have melded.
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Creamy Finish: Stir in the heavy cream and sour cream. Simmer for another 5 minutes, or until heated through. Do not boil. Season with salt and pepper to taste.
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Serve and Enjoy: Ladle the chili into bowls and garnish with chopped cilantro. Serve with your favorite toppings, such as shredded cheese, avocado slices, or crushed tortilla chips.
Tips for the Best White Chicken Chili:
- For a richer flavor: Roast the chicken before adding it to the chili.
- Spice level control: Adjust the amount of cayenne pepper to your preference. Start with less and add more to taste.
- Make it ahead: This chili tastes even better the next day! Make it ahead of time and reheat it before serving. The flavors deepen during storage.
- Thicken it up: If you prefer a thicker chili, you can mash some of the beans against the side of the pot before adding the cream.
Variations:
- Vegetarian/Vegan: Substitute the chicken with 1 (15-ounce) can of chickpeas or white beans for a hearty vegetarian option. Use vegetable broth instead of chicken broth and replace the heavy cream and sour cream with a plant-based alternative such as coconut cream.
- Spicy kick: Add a diced jalapeño pepper along with the onion and garlic for extra heat.
- Different beans: Experiment with other beans like kidney beans or pinto beans.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30 grams
- Fat: 15-20 grams
- Carbohydrates: 25-30 grams
This easy recipe offers a delicious and healthy alternative to traditional chili. It’s quick dinner idea that's perfect for busy weeknights. Enjoy your homemade, Cheesecake Factory-inspired White Chicken Chili!