White Chicken Chili

White Chicken Chili

This easy, super flavorful White Chicken Chili hits the spot on a cold winter's night. What's even better is that 
it can be on your table in less than 30 minutes! And who doesn't love a quick weeknight meal?
After going on and on last week about how much I love soup in the winter, I just had to share one of my favorite chili recipes. Don't get me wrong, I love traditional beef and bean chili, but I absolutely adore this White Chicken Chili. Simple ingredients, super flavorful, and a little bit of kick. Now that's MY kind of dish!

I had a terrible, mean, nasty cold bug last week and this chili totally hit the spot for me. So much so that I made a double batch and ate it for lunch several days in a row. It was warm and comforting on my throat and the spice was good for opening my head up. 

 I love this recipe because it's so easy to make. It takes less than 30 minutes to go from the pot to your table, so it's perfect for a quick weeknight meal, or even better for lunch if you're home sick one day. Most of the ingredients I keep on hand in my pantry, so all I really need to buy is chicken {which most of the time I keep stocked in the freezer}. Give this soup a try this winter and let me know what you think! It's definitely a family favorite in my house.

Are you ready to make some chili?

White Chicken Chili
Author: Sarah Bates | The Chef Next Door
Serves 4
Print this recipe

1 Tablespoon canola oil
1 pound boneless, skinless, chicken tenders, cut into bite-sized pieces
1 cup finely chopped onion
1 garlic clove, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
4.5 ounce can chopped mild green chiles, undrained
15.5 ounce can cannellini beans, rinsed and drained
1 cup water
1 cup low sodium chicken broth
Dash or two red pepper flakes
Chopped cilantro {I use Gourmet Garden Lightly Dried Cilantro}, for garnish

Heat a Dutch oven or large soup pot over medium-high heat. Add the canola oil and turn to coat the pot. Add the chicken, onion and garlic and cook until the chicken is browned and the onions are tender, about 10 minutes.

Add the cumin, oregano, and coriander and cook for 1 minute. Stir in the chiles, beans, water, chicken broth and red pepper flakes. Bring to a boil, then turn the heat down to low and simmer, covered, for 15 minutes.

Ladle the chili into bowls and garnish with the chopped cilantro.

Bon App├ętit!

No comments :

Post a Comment