White Chicken Chili Recipe
Do you want to make a chili recipe the whole family will love? Well, this chicken chili is sure to please everyone in your family!
Make sure you have your favorite toppings ready for this chicken chili – your favorite cheese, extra jalapenos, sour cream and maybe some tortilla chips.
My favorite cheese for this chili recipe is grated Manchego cheese. Manchego cheese is similar to Pecorino or Romano cheese.
Let me know your favorite cheese to top this chili dish!
A Chili Recipe the Whole Family will Enjoy!
- 1-1/2 lbs. boneless chicken breasts, cut in chunks
- 4 tablespoons olive oil, divided
- 1 small onion choppped
- 1 red pepper cleaned, seeded and chopped
- 1 Jalapeño, seeded and sliced
- 2-3 cloves garlic, chopped
- 2 (15.5 oz.) cans of cannellini beans
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon kosher salt
- 1 teaspoon ground coriander
- 4 cups chicken stock
- 2 (4.5 oz.) cans of green chilies
- 1/2 cup corn
- 1/2 fresh lime
Using a large skillet, add 2 tablespoons of olive oil and heat.
Add the cubed chicken and cook until lightly brown on each side and cooked through.
Shred chicken with a fork and set aside.
Using the same same pan, add 2 more tablespoons of olive oil, sauté the garlic, onion, red pepper and jalapeño.
In a blender or food processor, purée 1 can of the cannellini beans.
In an 8 quart stock pot, add the 4 cups of chicken stock.
Add the puréed cannellini beans, green chilies, 1 can of drained and rinsed cannellini beans, corn, shredded chicken, sautéd vegetables, chili powder, cumin, coriander, lime juice, salt and pepper.
Cover and cook 30-40 minutes.
Top with shredded cheese, sliced jalapeño and sour cream.
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