This week is dedicated to a meal fundraiser, with the dual goal of feeding those in need and repairing my van for the same mission. It's certainly a bustling week with 80 orders already placed—let's keep them coming.
Let me introduce White Chicken Chili, a delightful and hearty dish that adds warmth and comfort to any meal. Brimming with tender pulled chicken, creamy white beans, and a medley of aromatic spices, this chili provides a flavorful alternative to traditional red chili. It's enriched with green chilies, corn, and just a touch of lime juice for a refreshing zest that complements the rich, savory broth. Garnished with fresh cilantro, shredded cheese, and a dollop of sour cream, each bowl is an invitation to relish every bite. Ideal for a snug family meal or a social gathering, White Chicken Chili is poised to be a cherished addition to your culinary collection.
Here's how to make it:
Ingredients:
1 lb. boneless, skinless chicken breasts or two cans of Chicken breast added right at the end.
1 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
2 cans (15 oz each) of white beans, drained and rinsed
1 can (4 oz) of diced green chilies
4 cups chicken broth
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp cayenne pepper (optional, for extra heat)
Salt and pepper to taste
1 packet Goya Sazon Culantro Y Achiote 1.41oz. (optional)
1 cup frozen corn
1/2 cup sour cream
1/2 cup heavy cream
Juice of 1 lime
Fresh cilantro, chopped, for garnish
Shredded cheese, for serving (optional)
Instructions:
Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken breasts and cook until browned on both sides and fully cooked through, about 6-7 minutes per side. Remove from the pot and set aside to cool slightly, then shred the chicken using two forks. Or dump two cans of chicken breast right at the end.
Sauté the Aromatics: In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
Build the Base: Add the white beans, diced green chilies, and chicken broth to the pot. Stir in the cumin, oregano, chili powder, paprika, cayenne pepper (if using), salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Add Chicken and Corn: Stir in the shredded chicken and frozen corn. Simmer for an additional 10 minutes to let the flavors meld together.
Creamy Finish: Reduce the heat to low. Stir in the sour cream and heavy cream until well combined. Add the lime juice and adjust the seasoning with additional salt and pepper, if needed.
Serve: Ladle the white chicken chili into bowls. Garnish with chopped fresh cilantro and shredded cheese, if desired. Serve hot with warm tortillas or crusty bread on the side.
Savor the rich and satisfying flavors of White Chicken Chili with loved ones!
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