I love making chili con carne. It’s one of my all time favorite comfort foods. It’s spicy, it’s tasty, and simple to make. Best of all, many of the ingredients are already in our pantries and it freezes well.
However, it’s also nice to take a break and try a different variation, such as chicken chili.
Chicken chili is a delicious alternative for those who don’t eat red meat. It has its own unique flavor, and, like chili con carne, chicken chili also freezes well. Turkey can also be substituted for chicken, making it a nice recipe for delicious holiday leftovers.
White Chicken Chili
- 1 to 1 1/2 lbs boneless chicken breasts or chicken tenders, cubed
- 1 medium onion, chopped
- 1 tbsp olive oil
- 2 cloves minced garlic
- 1 cup chicken broth
- 1 small can chopped green chilies (4 oz)
- 2 tbsp ground cumin
- 1 tbsp chili powder
- 1 1/2 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cans cannellini beans
- 2 tbsp corn starch
- 1/4 cup water
- 1 cup Monterey jack cheese
- 1 chopped jalapeno (optional)
Place olive oil in a 4-quart stockpot and cook the chicken, onions, and garlic. Once chicken is cooked all the way through add chicken broth, green chilies, beans and seasonings. Place cornstarch in a small bowl, mix thoroughly with water. Pour into the chili and bring it to a boil. Cover, reduce heat to low, and simmer for 20 to 30 minutes. Top each serving with cheese and add chopped jalapeno, if desired. Goes nicely with cornbread on the side.
Variations: For a hotter chili, add the cayenne pepper. For a sweeter chili, substitute 1 can of corn for 1 can of cannellini beans.
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