White Chicken Chili
White Chicken Chili is a hearty, yet light meal, perfect for lunch or dinner and packed with flavor. As I near the end of my 30 days of clean eating, this recipe has been a family favorite. Clean eating for 30 days is definitely a challenge for me, I’d be lying if I said differently. I definitely have to supress some of my creative juices for cooking and creating with my normal free range. However, I always feel so great after I’m done, so proud that I did it and losing a pants size doesn’t hurt either. It also forces me to think outside my comfort zone about healthy meals I can create that also taste great.
A few years back, we had White Chicken Chili at a friend’s house out of her crock pot and I was amazed to learn it was a McCormick packet mix. It had so much spice and flavor and definitely tasted like it had been hours in the works, rather than a few minutes. My goal with creating a “from scratch” version was to get as close as possible taste-wise to the packet mix but know that my family was eating something healthier with fresh ingredients. At dinner last night, without prompting, my daughter told me it tasted exactly like the other White Chicken Chili but even better. That made me smile, it’s such a fun challenge to re-create a recipe. I think it’s great when you have something incredible at a restaurant and really try to taste what’s in it, so you can go home and make it yourself. It’s such a great source for cooking inspiration! I really try to cook throughout the year in moderation, some dishes are healthy and some are not so much. This will be a recipe I will continue to make, beyond the month of clean eating.
Prep Time
35 minutes
Cook Time
45 minutes
Total Time
1 hour 30 minutes
Course
Entree
Cuisine
American
Servings
6 servings
Ingredients
4 Chicken Breasts
1 Jalepeno seeds & ribs removed for less spice, minced
2 Tablespoons EVOO
1 Yellow Onion diced
3 Garlic Cloves minced
1 Tbsp Ground Cumin
1 Tbsp Ground Corriander
1 Tbsp Dried Oregano
1/2 Tbsp Ancho Chili Powder
4 Cups Chicken Broth homemade or organic, if possible
2 Lime 1 juiced, plus wedges for garnish
2 15 oz. Cans White Beans drained and rinsed
1/4 cup Fresh Cilantro chopped and divided for garnish
Kosher Salt to taste
pepper to taste
Frito Corn Chips for topping, if desired
sour cream for topping, if desired
Instructions
Cook the chicken. I used my steam oven at 212 F for 15 minutes. Otherwise, you can either poach them or bake them in the oven at 350F for 15 minutes until just cooked through. Remove and let rest.
Meanwhile, bring a large dutch oven to medium heat on the stovetop, add EVOO. Add diced onions and cook over medium low heat for about 10 minutes until translucent but not browned. Then add minced garlic, diced jalepeno, cumin, coriander, oregano and ancho chili powder. Stir to combine and cook for a few minute to toast the spices.
Add stock, lime juice and beans. Stir to combine and simmer over low heat for about 15 minutes.
Dice the chicken and add it to the pot, add 3/4 of the chopped fresh cilantro and stir to combine. Taste for seasoning and add more salt and pepper if needed.
Make a slurry of 2 Tbs. masa and 2 Tbs. chicken stock or water, stir until smooth. Add as a slow drizzle to the simmering chili, stirring as you add. This will add a nice thickness and consistency to the chili.
To serve, ladle into bowls and put out toppings of sour cream, shredded cheddar, lime wedges, reserved fresh chopped cilantro, or corn chips. Everyone can build it to their liking.
Notes
I cooked the chicken breasts in my steam oven, however, if you want to poach them or cook them with a little EVOO in the oven at 350F for 15 minutes, those would also be great alternatives. If you want it less spicy, just scrape out the seeds and ribs of the jalepeno (spiciest part of the pepper).