I have other White Chicken Chili recipes here, so I’m not real sure how I got inspired to make this one…a hint of fall coming, maybe? Yep. I said it. Fall. I’m glad I made this Chili, though, because Easy White Chicken Chili’s seriously delish.
Not too hot, this Easy White Chicken Chili’s not as rich as my Creamy White Chicken Chili and definitely not as serious as my Chipotle White Bean & Chicken Chili. So you see, there’s always room for one more White Chicken Chili!
This is just simple, down home deliciousness with a lot of flavor and just a hint of heat from the green chiles and a bit of the bite from the chili powder. Choose your heat level ranging from the milder Ancho to the zippy Chipotle powder. If you’re a follower, you know which one I chose!
The recipe is basically a Colorado Chicken Green Chili like I learned to make from my years in that state, with beans added which makes it a hearty meal and a little more spicing, which brings it up to date.
Normally, I’m not a “stand your spoon up in it” person, but I like this Easy White Chicken Chili good & thick. There’s a range in the amounts for the beans and broth in the recipe, so there’s plenty of room for a little customization.
Easy White Chicken Chili uses canned beans for two reasons: One coz it’s easy, lol, and the other for the starch residue in the canned product. Regardless, if you’d rather soak and cook your own beans, you’ll save money. A pound of white beans is about the equivalent of three cans.
This is a great use for leftover chicken, and if you don’t have any, I’ve given instructions on how to prepare. And of course, you’ll want to watch for sales on that chicken and stash it in the freezer when you pick it up at a low. Serve this with cornbread or warmed tortillas and fun garnishes.
Easy White Chicken Chili
- 1 pound cooked shredded boneless chicken breast (see note)
- 1 1/2 tablespoons olive oil
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon chipotle powder for some heat, or ancho for a milder taste
- 1/2 teaspoon smoked paprika
- 2 (4.5-ounce) cans chopped green chiles, undrained
- 3 to 4 (15.5-ounce) cans cannellini beans, 2 rinsed and drained, the other(s) drained but not rinsed and any starchy residue from the can added (see note)
- 1 (14-ounce) can fat-free, less-sodium chicken broth or the equivalent of home-made
- 1/2 to 1 cup water
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1/2 cup sour cream
Heat a large Dutch oven over medium-high heat. Add olive oil and when shimmering, add onion to the pan. Cook for several minutes until tender, stirring frequently. Add garlic and continue to cook until fragrant, a minute more. Stir in cumin, and chili powders, and cook until mixture looks dry, a minute or two.
Add the green chilis, beans, chicken broth. Bring to a simmer, cover and gently simmer for about 10 minutes. With a potato masher, mash beans to desired consistency. If desired, add a little water to bring to a preferred consistency. Add chicken and simmer gently for about 10 more minutes.
Taste and adjust seasoning. Garnish with sour cream, cheese, cilantro and green onions.
Any leftover chili may need to be thinned a bit with water when being reheated as the chili will thicken a bit upon standing.
- If you do not have any cooked chicken, use boneless, skinless chicken breast and poach in the chicken broth until done and tender, about 10 minutes. Remove from broth to cool. shred and set aside. Measure the broth and add a little water to bring it back up to 14 ounces, then use it in the recipe as directed.
- The starchy, salty beans add a thickness to the chili. If you’re watching your sodium intake, feel free to rinse.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 10 g||15 %|
|Saturated Fat 4 g||19 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 40 mg||13 %|
|Sodium 746 mg||31 %|
|Potassium 566 mg||16 %|
|Total Carbohydrate 33 g||11 %|
|Dietary Fiber 9 g||35 %|
|Sugars 2 g|
|Protein 23 g||46 %|
|Vitamin A||11 %|
|Vitamin C||15 %|
I’m toting this recipe over to Angie’s Fiesta Friday #185, hosted this week by Suzanne @ apuginthekitchen and Monika @ Everyday Healthy Recipes. I encourage you to take a second or two, click over to the party and see what it’s about. Angie has one of the most amazing link ups and it’s so much fun to see what the bloggers are making each week.