White Chicken Chili

Is anyone else super sick of winter? January through early March has always been my least favorite time of the year, because I am always so tired of cold weather and so ready for springtime! It’s been an especially chilly, rainy day here in NC, so I decided some homemade comfort food was in order for dinner–white chicken chili.

This chili will make you feel warm and cozy on the dreariest of winter days! Tasty, flavorful, healthy and quick–it only takes about an hour to throw together. Even my step-dad, who has never been a big white chili fan, enjoyed this meal!

White Chicken Chili

Yield: about 6 servings

What You’ll Need

  • 3 (14.5 oz) cans of your choice of white beans (cannellini, Northern or navy…it doesn’t matter which you use!)
  • 1 tablespoon of olive oil
  • 1 medium jalapeño pepper, minced
  • 2 green bell peppers, diced
  • 1 large onion, chopped
  • 4 cloves of garlic, minced
  • 2 limes, juiced, plus additional wedges for topping
  • 1/3 cup of chopped cilantro
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 4 cups (32 oz.) of low-sodium chicken broth
  • 1/2 cup of dry white wine
  • 4 cups of shredded chicken (I used a rotisserie chicken for convenience)
  • 1 pound of cooked elbow macaroni (optional)
  • 2 avocados, cubed, for topping (optional)
  • Shredded Mexican cheese blend for topping (optional)

What You’ll Do

  1. Drain and rinse your white beans. Place half of the beans in a bowl and mash until you have a thick, chunky mixture. Place the remaining beans on top of your mashed mixture and save for later.
  2. Heat olive oil in a Dutch oven or large stockpot. Add the peppers, onion and garlic, and sauté for about 7 minutes over medium-high heat.
  3. Add the cumin, chili powder, paprika, red pepper flakes, salt and pepper, and continue to cook for about 2 minutes, stirring frequently.
  4. Add chicken broth, wine and lime juice, and bring to a simmer.
  5. Stir in beans, and continue to simmer for about 20 minutes.
  6. Add shredded chicken and chopped cilantro, and simmer for another 5 minutes.
  7. I like my chili over elbow macaroni, but feel free to serve it over rice, another type of pasta, or just as it is! Serve in individual bowls and top with cubed avocado, shredded Mexican cheese and a squeeze of fresh lime juice!

Yum!! I’m such a fan of this recipe. Try out this easy and healthy comfort food next time you need a cure for the winter blues!


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