Are you craving a comforting, flavorful chili but want to avoid beans? This creamy, dreamy White Chicken Chili is the perfect solution! It's packed with tender chicken, vibrant vegetables, and a subtly spicy broth that will warm you from the inside out. This recipe is surprisingly easy, making it a fantastic option for busy weeknights or a relaxed weekend meal. Perfect for those seeking easy recipes, healthy meals, or quick dinner ideas, this homemade cooking masterpiece is guaranteed to become a family favorite.
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (4-ounce) can diced green chiles, undrained
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 cups chicken broth
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (4-ounce) can chopped green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 cup heavy cream or coconut milk (for a dairy-free option)
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- Sour cream or avocado, for garnish (optional)
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 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. This step adds depth of flavor to your delicious dishes.
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Simmer the chili: Pour in the chicken broth, diced tomatoes and green chilies, chopped green chilies, cumin, chili powder, oregano, and cayenne pepper (if using). Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through.
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Blend (optional): For a smoother chili, use an immersion blender to partially blend the chili. Leave some texture for a heartier consistency if preferred.
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Stir in the cream: Remove the chili from the heat and stir in the heavy cream or coconut milk. Season with salt and pepper to taste.
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Serve and enjoy: Ladle the chili into bowls and garnish with fresh cilantro, a dollop of sour cream, or slices of avocado.
Cooking Tips for the Best White Chicken Chili:
- Don't overcrowd the pot: When browning the chicken, make sure not to overcrowd the pot. This will ensure the chicken browns properly and doesn't steam. Work in batches if necessary.
- Adjust the spice level: The amount of cayenne pepper is entirely up to you. Start with less and add more to taste, depending on your spice preference.
- Make it ahead: This chili tastes even better the next day! Make it ahead of time and reheat it before serving. It's perfect for meal prepping healthy meals.
Variations:
- Add some veggies: Feel free to add other vegetables like corn, carrots, or zucchini.
- Use different chilies: Experiment with different types of chilies to change the flavor profile. Poblano peppers would add a wonderful smoky depth.
- Spice it up: For extra heat, add a few dashes of your favorite hot sauce.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400 (depending on cream choice)
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 10-15g
This white chicken chili recipe is a fantastic example of delicious dishes that are both easy and satisfying. It's a great option for those looking for healthy meals and quick dinner ideas without sacrificing flavor. Enjoy!