Ingredients
For the Chili:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional, for extra depth)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup shredded Monterey Jack cheese (or a mix of Jack and cheddar)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- Fresh cilantro for garnish (optional)
- Sour cream or Greek yogurt for serving (optional)
Instructions
- Prepare the Chicken:
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken with a pinch of salt and pepper, then cook it for 5–7 minutes per side, or until browned and cooked through.
- Remove the chicken from the pot, let it rest for a few minutes, then shred it with two forks.
- Sauté the Aromatics:
- In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion over medium heat for 5–7 minutes, or until softened and slightly golden.
- Add the garlic and cook for another 30 seconds until fragrant.
- Build the Chili:
- Add the shredded chicken back into the pot, followed by the beans, diced green chilies, cumin, chili powder, smoked paprika, and chicken broth. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat and let it cook for 20–25 minutes, stirring occasionally.
- Finish the Chili:
- Stir in the heavy cream and shredded cheese, and let it melt into the chili. Taste and adjust seasoning with more salt and pepper, if necessary.
- If the chili is too thick, add more chicken broth to reach your desired consistency.
- Serve:
- Ladle the chili into bowls and top with optional garnishes like fresh cilantro, sour cream, or a sprinkle of extra cheese.
Methods of Preparation
1. Stovetop:
The stovetop method is straightforward and perfect for a quick meal. Simply follow the steps above for sautéing the vegetables and simmering the ingredients. It typically takes around 40 minutes from start to finish.
2. Slow Cooker:
If you want to prepare this ahead of time, the slow cooker is a great option.
- Combine all ingredients (except cream and cheese) into the slow cooker.
- Cook on low for 6–8 hours or high for 3–4 hours.
- Once the chili is done, shred the chicken directly in the slow cooker, then stir in the cream and cheese. Let it warm through before serving.
3. Instant Pot:
For a quicker cooking time, the Instant Pot is the best option.
- Sauté the onions and garlic in the Instant Pot, then add the chicken, beans, chilies, and spices.
- Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- Let the pressure release naturally, shred the chicken, then stir in the cream and cheese.
History of White Chicken Chili
White Chicken Chili is a relatively modern take on the classic chili, which traditionally uses beef and tomatoes. This dish is believed to have originated in the southwestern United States, influenced by regional flavors, especially the use of green chilies and beans. While regular chili dates back to the 19th century, White Chicken Chili became popular in the late 20th century as a lighter, more comforting alternative to the classic beef chili.
The dish’s rise in popularity has coincided with the growing trend of “lighter” comfort foods. White beans, chicken, and dairy provide a creamy texture that satisfies without the heaviness of traditional chili, making it an ideal dish for colder months.
Benefits of White Chicken Chili
1. High in Protein:
Chicken is an excellent source of lean protein, and this chili provides a hearty amount per serving. Protein is essential for muscle growth, repair, and overall health.
2. Packed with Fiber:
The white beans are rich in fiber, which promotes healthy digestion and helps keep you full for longer. Fiber also plays a role in managing blood sugar levels and reducing the risk of heart disease.
3. Calcium and Healthy Fats:
The heavy cream and cheese add calcium for bone health, while healthy fats from olive oil and dairy support brain and heart health.
4. Antioxidants:
The spices in the chili, like cumin and chili powder, are not just flavorful—they also contain antioxidants that may help reduce inflammation in the body.
5. Low-Carb Option:
This dish is a good option for those following low-carb or keto diets. It has fewer carbohydrates than traditional chili, thanks to the lack of starchy ingredients like potatoes or corn.
Nutritional Information (per serving, about 1.5 cups):
- Calories: ~350-400 kcal (depending on cream and cheese used)
- Protein: ~30g
- Carbs: ~20g
- Fat: ~20g
- Fiber: ~5g
- Sugar: ~2g
(Note: Nutritional values are estimates and can vary based on specific ingredients used.)
Variations and Additions
- Spicy Kick: Add jalapeños or a dash of cayenne pepper for extra heat.
- Veggie Boost: Add chopped bell peppers, corn, or spinach for added nutrition and flavor.
- Vegan Option: Use shredded jackfruit or tempeh as a chicken substitute, and opt for coconut cream and vegan cheese for a dairy-free version.
- Thicker Chili: Puree a portion of the beans before adding them to the pot for a thicker, creamier texture.