Skip to content

WHITE CHICKEN CHILI

Ingredients

  • 3 to 4 boneless chicken breasts
  • 3 TBLS flour
  • kosher salt/pepper
  • 1 TBLS canola oil
  • 1 carton chicken broth or stock
  • 2 cans cannellini beans
  • 1 small shallot, minced
  • 1 TBLS McCormick ground cumin
  • 2 tsp McCormick California Style Garlic Salt
  • 1 tsp McCormick dried oregano
  • 1 tsp McCormick chili powder
  • 1/2 tsp McCormick crushed red pepper
  • 1 TBLS jarred diced jalapenos
  • 1 to 2 TBLS liquid from diced jalapenos
  • 6 large flour tortillas, cut into strips
  • canola oil for frying
  • Kraft Monterey Jack or Cheddar Blend shredded cheese
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Looking for the ultimate in comfort food? This recipe for White Chicken Chili is by far one of my favorites. It is actually my spin on McCormick’s recipe. It is super easy and quick to prepare. You will be amazed at the flavor profile you get in just under 30 minutes from prep to bowl. You may want to consider doubling the recipe…one batch is never enough!

a bowl of white chicken chili

Heat the oil in a soup pot. Once chicken has been cut into bite-sized cubes, season with kosher salt and pepper. Coat with the flour. I like the addition of flour, as it tends to thicken the chili. Add the chicken to the pot and start browning.

When the chicken is about three-quarters of the way cooked and browned, add the minced shallots. Continue browning for another 4 to 5 minutes. 

Add the chicken broth to the pot. Scrape the bottom of the pot to loosen any browned bits. Add in the spice mixture. Stir to combine. Add the diced jalapeño peppers and the jalapeño liquid. I love the addition of the liquid to the chili, as it not only adds a level of heat, but also another dimension of flavor. Bring to a boil. Lower heat and allow to simmer for about 12 minutes.

As the 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. I also use these tortilla strips in my Chicken Fajita Casserole.

Add the beans to the chili. Simmer for another five minutes. To serve the White Chicken Chili, ladle in a bowl and top with shredded cheese, tortilla strips, and diced jalapeño (optional). ENJOY!

More to Plate...

a blue and white bowl filled with caprese pasta salad

CAPRESE PASTA SALAD

It’s the end of summer and I was looking for another way to enjoy one of my most favored salads (be sure

1 Comment


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.