This comforting and hearty, Easy White Chicken Chili is full of flavor. The recipe combines tender chicken, creamy cannellini beans, and an array of spices to create a chili that’s not only delicious, but also incredibly satisfying. It’s perfect for a quick, weeknight dinner that will satisfy your entire family. This White Chicken Chili is like a warm hug on a chilly day, making it perfect for comfort food cravings.
HOW TO MAKE WHITE CHICKEN CHILI
Heat the olive oil in a soup pot. Once the chicken breasts have been cut into bite-sized cubes, season with kosher salt and black pepper. Coat with the flour. The addition of flour helps to thicken the white chicken chili. Add the chicken to the pot and start browning.
When the chicken is about three-quarters of the way done, add the minced onions. Continue browning until the chicken is fully-cooked.
Pour in the chicken stock. Scrape the bottom of the pot to loosen any browned bits. Stir in the spice mixture. Add the diced jalapeño peppers and the jalapeño liquid. The jalapeño brine not only adds a level of heat, but also another dimension of flavor to this easy chili recipe. Bring to a boil. Lower heat and allow to simmer for about 10 minutes.
As the chicken chili is simmering, heat up a pan with enough canola oil for frying. Add the tortilla strips and fry in batches. Keep a constant eye on them, as they tend to brown rather quickly. Once browned, remove from pan and allow to drain on paper towels.
Add the cannellini beans to the chili. Simmer for another five minutes.
HOW TO SERVE AND STORE WHITE CHICKEN CHILI
This Easy White Chicken Chili with Cannellini Beans is a versatile dish that can be served in various ways. You can enjoy it as a standalone meal garnished with shredded cheese, fresh herbs, crispy tortilla strips and a dollop of sour cream. For a heartier presentation, ladle the chicken chili over cooked rice or pasta.
If you have leftovers, store the white chicken chili in an airtight container in the refrigerator for up to 3-4 days. Reheat the chili in a pot on the stove over medium heat, stirring occasionally, until it’s warmed through.
You can also freeze this chili for longer storage. Just make sure to cool it down completely before transferring it to a freezer-safe container. It will keep well in the freezer for up to 2-3 months. To reheat from frozen, thaw in the refrigerator overnight, then warm it up on the stove or in the microwave.Print
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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