When the weather turns chilly, there’s nothing more comforting than a warm bowl of White Chicken Chili. This recipe offers a flavorful yet lighter twist on the traditional chili, featuring tender chicken, hearty white beans, and smoky poblano peppers. With a perfect blend of spices and a variety of fresh toppings, this chili is versatile enough to serve as a cozy weeknight meal or a crowd-pleaser at your next gathering. Whether you opt for chicken breasts or thighs, this dish delivers bold flavors with every bite.
Ingredients:
- Olive oil spray
- 2 small poblano peppers, sliced
- 1 sweet onion, sliced
- 1 1/2 tablespoons cumin
- 1 (15-ounce) can white northern or navy beans, with their liquid
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 1/2 pounds chicken breasts or boneless chicken thighs
- ½ teaspoon of kosher salt, along with a couple of extra pinches.
- 4 (6-inch) corn tortillas, yellow or white
- 1 cup sweet corn (fresh or frozen)
- Chopped fresh cilantro, thinly sliced jalapeño rounds, and lime wedges for topping
- Optional garnishes: Sliced avocado, Greek yogurt, low-fat sour cream, chopped red onion, or Jack cheese.
Instructions:
- Prepare the Vegetables: Spray a large pot with olive oil spray and heat over medium. Add the sliced poblano peppers and sweet onion to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and become slightly caramelized.
- Add the Spices: Stir in the cumin and a few pinches of kosher salt. Cook for another minute until the spices are fragrant, ensuring they coat the vegetables well.
- Add Beans, Broth, and Chicken: Pour in the can of white beans, including their liquid, and the chicken broth. Add the bay leaf for flavor. Nestle the chicken breasts (or thighs) into the broth mixture, making sure they are submerged. Bring the chili to a simmer and cook for about 20-25 minutes, or until the chicken is cooked through and tender.
- Prepare the Corn Tortillas: While the chili simmers, toast the corn tortillas. You can do this in a dry skillet over medium heat for about 1-2 minutes per side, or directly over a gas flame for a charred flavor. Once toasted, cut the tortillas into thin strips and set aside.
- Shred the Chicken: After cooking the chicken, take it out of the pot and use two forks to shred it. Put the shredded chicken back into the pot and mix in the sweet corn. Allow it to simmer for another 5 minutes to let the flavors combine beautifully.
- Season and Serve: Remove the bay leaf and adjust seasoning with kosher salt as needed. Ladle the chili into bowls and top with your choice of fresh cilantro, jalapeño slices, lime wedges, and tortilla strips. For an extra creamy and flavorful kick, add optional toppings like sliced avocado, Greek yogurt, low-fat sour cream, diced red onion, or Jack cheese.
Conclusion:
This White Chicken Chili is a satisfying, flavor-packed dish that is both hearty and refreshing. The combination of tender chicken, white beans, and poblano peppers creates a smoky depth, while the fresh toppings and toasted tortilla strips add layers of texture and brightness. It’s perfect for cozy dinners or sharing with friends, and it can be easily customized with your favorite toppings to suit any taste preference. Enjoy this light yet hearty chili that is sure to become a staple in your kitchen.
Hearty White Chicken Chili with a Fresh Twist
A warm, comforting bowl of White Chicken Chilifeaturing tender chicken, white beans, poblano peppers, and sweet corn, toppedwith fresh cilantro, jalapeños, lime wedges, and tortilla strips.
Ingredients
- Olive oil spray
- 2 small poblano peppers sliced
- 1 sweet onion sliced
- 1 1/2 tablespoons cumin
- 1 15-ounce can white northern or navy beans, with their liquid
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 1/2 pounds chicken breasts or boneless chicken thighs
- ½ teaspoon of kosher salt along with a couple of extra pinches.
- 4 6-inch corn tortillas, yellow or white
- 1 cup sweet corn fresh or frozen
- Chopped fresh cilantro thinly sliced jalapeño rounds, and lime wedges for topping
- Optional garnishes: Sliced avocado Greek yogurt, low-fat sour cream, chopped red onion, or Jack cheese.
Instructions
- Prepare the Vegetables: Spray a large pot with olive oil spray and heat over medium. Add the sliced poblano peppers and sweet onion to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and become slightly caramelized.
- Add the Spices: Stir in the cumin and a few pinches of kosher salt. Cook for another minute until the spices are fragrant, ensuring they coat the vegetables well.
- Add Beans, Broth, and Chicken: Pour in the can of white beans, including their liquid, and the chicken broth. Add the bay leaf for flavor. Nestle the chicken breasts (or thighs) into the broth mixture, making sure they are submerged. Bring the chili to a simmer and cook for about 20-25 minutes, or until the chicken is cooked through and tender.
- Prepare the Corn Tortillas: While the chili simmers, toast the corn tortillas. You can do this in a dry skillet over medium heat for about 1-2 minutes per side, or directly over a gas flame for a charred flavor. Once toasted, cut the tortillas into thin strips and set aside.
- Shred the Chicken: After cooking the chicken, take it out of the pot and use two forks to shred it. Put the shredded chicken back into the pot and mix in the sweet corn. Allow it to simmer for another 5 minutes to let the flavors combine beautifully.
- Season and Serve: Remove the bay leaf and adjust seasoning with kosher salt as needed. Ladle the chili into bowls and top with your choice of fresh cilantro, jalapeño slices, lime wedges, and tortilla strips. For an extra creamy and flavorful kick, add optional toppings like sliced avocado, Greek yogurt, low-fat sour cream, diced red onion, or Jack cheese.