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Introduction
White chicken chili has its roots in the Southwestern United States, where it evolved from traditional chili con carne recipes. Unlike its tomato-based counterparts, this dish embraces the mild, creamy flavors of white beans and green chiles. As the story goes, it was created by accident when a resourceful cook substituted white beans for red and omitted the tomatoes. This happy mistake birthed a beloved dish that celebrates the region's rich culinary heritage. Today, white chicken chili is a staple in many households, where it's often served during cozy family gatherings or festive occasions.
Ingredients
• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 2 (4 ounce) cans diced green chiles
• 4 cups chicken broth
• 2 (15 ounce) cans white beans (such as cannellini or navy beans), drained and rinsed
• 1 cup shredded cooked chicken (from the breasts)
• 1/2 cup half-and-half or heavy cream
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper, to taste
Step 1:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until the onion is translucent.
Step 2:
Add the minced garlic, ground cumin, dried oregano, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
Step 3:
Add the diced green chiles and chicken broth. Bring the mixture to a boil.
Step 4:
Add the boneless, skinless chicken breasts to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
Step 5:
Remove the cooked chicken breasts from the pot and let them cool slightly. Using two forks or your hands, shred the chicken into bite-sized pieces.
Step 6:
Add the drained and rinsed white beans and the shredded chicken to the pot. Stir to combine.
Step 7:
Stir in the half-and-half or heavy cream and the lime juice. Cook for an additional 5 minutes, allowing the flavors to meld.
Step 8:
Remove the chili from heat and stir in the chopped fresh cilantro. Season with salt and freshly ground black pepper to taste.
Q: Can I use canned chicken instead of cooking fresh chicken breasts?
A: Yes, you can use canned or pre-cooked chicken as a time-saving shortcut. Simply add the shredded chicken towards the end of the cooking process.
Q: Is this recipe spicy?
A: The recipe includes a small amount of cayenne pepper, which adds a subtle heat. You can adjust the amount or omit it entirely if you prefer a milder dish.
Q: Can I use a different type of bean?
A: Yes, you can substitute the white beans with other types of beans, such as pinto beans, black beans, or kidney beans. The flavor and texture will vary slightly.
• For a dairy-free version, substitute the half-and-half or heavy cream with unsweetened almond or coconut milk.
• Use cooked rotisserie chicken for a time-saving shortcut.
• Adjust the amount of cayenne pepper to control the level of heat.
• This recipe is naturally gluten-free.
Ladle the chili into bowls and serve hot, garnished with additional cilantro, lime wedges, or diced avocado if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Prep the ingredients (chopping the onions, mincing the garlic, etc.) while the chicken is simmering to save time.
- For extra creaminess, use half-and-half or heavy cream. For a lighter option, use unsweetened plant-based milk or greek yogurt.
- Don't overcook the chicken breasts to prevent them from becoming dry and tough.
- Adjust the amount of cayenne pepper according to your preferred level of heat.
For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. Add an extra can of beans for more protein.
Serve this chili with a side of cornbread, avocado slices, or a crisp green salad. A crisp, dry white wine or a light beer would complement the flavors nicely.
This dish is suitable for year-round enjoyment, but it's particularly comforting during the cooler months.
This recipe contains dairy (cream or milk) and may contain traces of soy (if using canned beans). It can be made dairy-free by substituting plant-based milk or omitting the cream altogether.
