Description
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.
Ingredients
Scale
- 3–4 boneless chicken breasts, diced
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cans cannellini beans, drained and rinsed
- 4 cups chicken stock
- 1/2 white onion, minced
- 1 tablespoon jarred jalapeños, diced, plus one tablespoon liquid
- 1/2 cup monetary jack or cheddar cheese, shredded
- 4 large tortillas, cut into thin strips
- 1 cup oil for frying
- Optional Garnishes: Fresh parsley or cilantro, sour cream, avocado, lime wedges, fresh sliced jalapeño
For the Spice Blend:
- 1 tablespoon ground cumin
- 2 teaspoons California-style garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon crushed red pepper
Instructions
- Dice the chicken into bite-sized pieces.
- Add the chicken to a bowl. Season with salt and pepper.
- Sprinkle on the flour and toss to coat.
- Heat olive oil in a soup pot and add the chicken. Sear until about 3/4 of the way cooked.
- While the chicken cooks, mix the spices in a small bowl.
- Mash 1/4 of the beans with a few teaspoons of broth in a separate bowl.
- Add the minced onions to the pot with the chicken and cook until the chicken is fully cooked and slightly browned on the bottom.
- Pour in chicken stock and scrape up any browned bits from the bottom.
- Stir in the spice mixture, diced jalapeños, jalapeño liquid and mashed beans.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- While simmering, fry the tortilla strips until golden brown and drain on paper towels.
- Add remaining cannellini beans to the soup and simmer for an additional 5 minutes.
- Serve chili in bowls, garnishing with shredded cheese, fresh parsley or cilantro, tortilla strips, and optional fresh sliced jalapeños or sour cream.
- ENJOY!
Notes
- This chili is spicy. Adjust the spice level to your liking.
- Dice the chicken into uniform, bite-sized pieces.
- Watch the tortilla strips as they are frying. They only take about a minute in hot oil to crisp. They can burn easily.
- Leftovers can last up to 3-4 days in the fridge, or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup
- Method: Easy
- Cuisine: American