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White Chicken Chili

White Chicken Chili

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I assume that almost everybody has at least a few favorite recipes they grew up eating. For me, it was my mother's white chicken chili. No matter what time of year it was, a bowl of this stew-like soup always made me feel comforted and happy.

Now that I'm cooking for my own family, I like to think back to the foods that I loved as a kid and try and recreate them in my kitchen. This is my version of white chicken chili that's super easy to make abd very healthy. It also freezes beautifully for those nights that you're just too tired to cook. I'm sure that just a few mom's I know can relate to that :)

White Chicken Chili  (Makes 6-8 Servings)

  • Prep Time: 2 mins,
  • Cook Time: 30 mins,
  • Rating:
    Rate this recipe
I assume that almost everybody has at least a few favorite recipes they grew up eating. For me, it was my mother's white chicken chili. No matter what time of year it was, a bowl of this stew-like soup always made me feel comforted and happy. Now...

Ingredients

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 small onion, diced
  • 2 pounds chicken breasts, bone-in, skinless (about 2 large breasts)
  • 1 quart (32 oz) chicken stock (i use low sodium chicken stock)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 can white beans, drained and rinsed
  • 1 cup frozen shoe peg white corn
  • 1 jar diced green chilies (they are mild.)
  • the juice of 1 lime (about 2 to 3 tbsp lime juice)

Preparation

  1. 1. Heat olive oil in a large saucepan over medium heat and cook onions for 4 to 5 minutes or until translucent.
  2. 2. Add garlic and cook an additional minute.
  3. 3. Add the whole chicken breasts, stock and salt to the saucepan, cover, bring to a boil and reduce to a simmer.
  4. 4. Cook for 18-20 minutes, remove chicken to a plate and allow to cool.
  5. 5. While the chicken is cooling, add the remaining ingredients to the pot.
  6. 6. Remove the chicken from the bone, chop into bite-size pieces, and add to the pot.
  7. 7. Serve.
  8. To Freeze: Allow to cool, place in appropriate tupperware or ziploc bag, label and freeze up to 4 months. Defrost in a pot over low-medium heat.

Accompaniments: Sour Cream, Tortilla Chips, Cheddar Cheese, Monterey Jack Cheese

White Chicken Chili

Nutrition Information

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Comments






  1. Ash

    July 8, 2014 at 7:50 pm

    Could this be made in a crockpot? Maybe cook on low for 6 hours then shred the chicken? I would love to make this recipe, but I work a full day! It looks so healthy and yummy!

  2. ginalee1972

    March 27, 2014 at 1:47 pm

    This was super easy to make. I used chicken wo bones bc we had no organic choices. So next time i will reduce the cook time for those. My son and I feel as if there is something missing from this. Might be the lack of flavor we lost not using bone in meat! I added cholula hot sauce and aour cream to mine. It was delicious!! Will make this again soon.

  3. Gianna

    February 26, 2014 at 4:58 pm

    You changed your shirt

  4. Jamie

    February 17, 2014 at 9:04 pm

    I made this tonight for my family. It was a big hit!! I will be making it again:)
    Thank you for your great recipes and ideas!

  5. Tiffany

    January 31, 2014 at 10:47 pm

    Made this chili tonight and my whole family loved it, even my 2 year old daughter and 5 yr old son who is a very picky eater. It is more like a soup consistency but i already guessed that since the base is chicken broth so i wasnt expecting a thick chili like most tomato based ones are. I thought this chili had an absolutely delicious favor, and was not spicy at all with the mild green chilis added. I will definely be making it again! I might add more white beans next time but it was good as is.

  6. outdoormama

    January 23, 2014 at 8:42 pm

    could this be done in a crockpot?

  7. Jill

    January 28, 2011 at 7:46 pm

    I loved the flavor but would love to have something a little thicker and creamier – this was more like a soup than a chili. I tried adding corn starch but it didn’t thicken it much..great dinner still!

  8. shauna

    November 10, 2010 at 8:23 pm

    I loved this dish but it was a bit too spicy for my little one (19 mos). I could not find organic green chilis so we used rotel. Would that have caused a problem. I thought it was the green chilis that gave the rotel it’s spiciness.

    • Sue L.

      March 6, 2014 at 10:48 am

      Yes, the heat is in the RoTel. Can’t say exactly why but had that experience when I made Mexican lasagna.

  9. Melissa

    May 19, 2010 at 2:35 pm

    This is one my new favs! My 2 yo & husband are in love with this one, just the perfect, fast dinner!