White bean chicken chili is a comforting and delicious dish that is perfect for chilly days or cozy nights at home. Packed with protein and flavor, this hearty chili is a crowd-pleaser that is surprisingly simple to make. Whether you’re a seasoned chef or a beginner in the kitchen, follow these simple steps to create a mouthwatering white bean chicken chili that will wow your taste buds.
Contents
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 jalapeño, seeded and diced
– 1 pound boneless, skinless chicken breasts, cubed
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– 1/2 teaspoon chili powder
– 2 cans (14 ounces each) white beans, drained and rinsed
– 4 cups chicken broth
– 1 cup frozen corn kernels
– Salt and pepper to taste
– Optional toppings: shredded Monterey Jack cheese, sour cream, chopped cilantro, sliced avocado
Instructions:
1. **Heat the olive oil in a large pot or Dutch oven over medium heat**. Add the diced onion, minced garlic, and diced jalapeño, and sauté until the onion becomes translucent and the mixture becomes fragrant.
2. **Add the chicken breast cubes to the pot and cook until they are no longer pink in the center**. This should take about 5-7 minutes.
3. **Sprinkle the ground cumin, dried oregano, paprika, and chili powder over the chicken and vegetable mixture**. Stir well to ensure that the spices coat the ingredients evenly.
4. **Pour in the chicken broth and bring the mixture to a boil**. Once boiling, reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
5. **Add the drained and rinsed white beans and frozen corn kernels to the pot**. Stir well to combine all the ingredients.
6. **Continue to simmer the chili for another 10-15 minutes, or until it has thickened to your desired consistency**. If you prefer a thicker chili, use a wooden spoon to mash some of the beans against the side of the pot.
7. **Season with salt and pepper to taste**. Remember to taste as you go and adjust the seasoning accordingly.
8. **Remove the pot from heat and let it cool slightly**. This will also allow the chili to thicken further.
9. **Serve the white bean chicken chili hot in bowls**. If desired, top each bowl with shredded Monterey Jack cheese, a dollop of sour cream, chopped cilantro, and slices of avocado.
10. **Enjoy your homemade white bean chicken chili**!
Frequently Asked Questions:
1. Can I use dried beans instead of canned beans?
Yes, you can use dried beans, but they will require soaking and longer cooking time. Make sure to follow the instructions on the package.
2. Can I use chicken thighs instead of chicken breasts?
Yes, you can substitute chicken thighs if you prefer. Just be aware that they have more fat, which can result in a slightly richer chili.
3. Is there a vegetarian version of this chili?
Absolutely! You can omit the chicken and use vegetable broth instead of chicken broth.
4. Can I make this chili in a slow cooker?
Yes, simply follow the recipe until step 5, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
5. How long can I store the leftovers?
You can store the leftovers in an airtight container in the refrigerator for up to 4 days.
6. Can I freeze the white bean chicken chili?
Yes, you can freeze the chili. Allow it to cool completely, then store in a freezer-safe container for up to 3 months.
7. Can I use different types of beans?
Sure! You can experiment with different varieties of white beans, such as cannellini beans or Great Northern beans.
8. Can I add other vegetables to the chili?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or spinach for extra nutrition and flavor.
9. Can I make this chili spicier?
If you enjoy a spicier chili, you can add more jalapeño or even some crushed red pepper flakes to amp up the heat.
10. Can I use homemade chicken broth?
Yes, using homemade chicken broth will enhance the flavor of the chili even more. However, store-bought chicken broth works perfectly fine too.
11. Can I use ground chicken instead of cubed chicken breasts?
Yes, ground chicken can be used in this recipe. Brown and crumble the ground chicken before adding the spices.
12. Can I make this chili in advance for a party?
Absolutely! This chili tastes even better the next day, so making it in advance will allow the flavors to fully develop. Just reheat it before serving.
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