Best White Chicken Chili Recipe Winner

[Kenz]

Oh so yummy!

Ingredients:​

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup diced bell peppers (red or green, or a mix)
• 1 jalapeño pepper, seeded and finely chopped (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• 2 cups cooked chicken, shredded or diced (use rotisserie chicken for ease)
• 2 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed
• 1 cup frozen or fresh corn kernels
• 1/2 cup sour cream or Greek yogurt
• 1 cup heavy cream (for extra creaminess)
• Salt and black pepper to taste
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons chopped fresh cilantro (for garnish)
• Shredded cheese (Monterey Jack or cheddar) and chopped green onions (optional for garnish)
• Tortilla chips (optional, for serving)

Instructions:​

1. Sauté Vegetables:
   • Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
   • Add minced garlic, diced bell peppers, and jalapeño (if using). Cook for another 3-4 minutes until the vegetables are tender.
2. Add Spices:
   • Stir in cumin, oregano, ground coriander, cayenne pepper, and smoked paprika. Cook for 1-2 minutes until the spices are fragrant.
3. Add Broth and Chicken:
   • Pour in the chicken broth and bring to a simmer. Add the shredded or diced chicken and white beans. Simmer for about 15 minutes, allowing the flavors to meld together.
4. Incorporate Corn and Cream:
   • Add the corn and cook for an additional 5 minutes. Stir in the heavy cream, and simmer until heated through and slightly thickened.
5. Finish with Creaminess and Flavor:
   • Stir in the sour cream (or Greek yogurt) until well combined. Season with salt, black pepper, and lime juice to taste.
6. Serve:
   • Ladle the chili into bowls and garnish with chopped cilantro, shredded cheese, and green onions if desired. Serve with tortilla chips on the side for added crunch.

Tips:​

• Cook Ahead: This chili tastes even better the next day, so consider making it in advance.
• Adjust Spices: Feel free to adjust the level of heat by varying the amount of cayenne pepper or jalapeño.
• Garnishes: Fresh cilantro, shredded cheese, and tortilla chips add great texture and flavor contrasts.

This recipe combines a rich, creamy base with the perfect blend of spices and flavors, making it a standout choice for any chili competition or family meal. Enjoy!

 

[Marich]

This white chicken chili recipe sounds like a total winner—creamy, flavorful, and perfect for a cozy meal! Thanks for sharing it, I'm definitely going to try it out!

 

[ReeseTaki]

Congrats on winning with this Best White Chicken Chili recipe! It looks so creamy and comforting—definitely adding this to my must-try list. Thanks for sharing your winning recipe!

 

[Kardel]

Oh so yummy!
View attachment 5299

Ingredients:​

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup diced bell peppers (red or green, or a mix)
• 1 jalapeño pepper, seeded and finely chopped (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• 2 cups cooked chicken, shredded or diced (use rotisserie chicken for ease)
• 2 cans (15 oz each) white beans (such as cannellini or great northern beans), drained and rinsed
• 1 cup frozen or fresh corn kernels
• 1/2 cup sour cream or Greek yogurt
• 1 cup heavy cream (for extra creaminess)
• Salt and black pepper to taste
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons chopped fresh cilantro (for garnish)
• Shredded cheese (Monterey Jack or cheddar) and chopped green onions (optional for garnish)
• Tortilla chips (optional, for serving)

Instructions:​

1. Sauté Vegetables:
   • Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
   • Add minced garlic, diced bell peppers, and jalapeño (if using). Cook for another 3-4 minutes until the vegetables are tender.
2. Add Spices:
   • Stir in cumin, oregano, ground coriander, cayenne pepper, and smoked paprika. Cook for 1-2 minutes until the spices are fragrant.
3. Add Broth and Chicken:
   • Pour in the chicken broth and bring to a simmer. Add the shredded or diced chicken and white beans. Simmer for about 15 minutes, allowing the flavors to meld together.
4. Incorporate Corn and Cream:
   • Add the corn and cook for an additional 5 minutes. Stir in the heavy cream, and simmer until heated through and slightly thickened.
5. Finish with Creaminess and Flavor:
   • Stir in the sour cream (or Greek yogurt) until well combined. Season with salt, black pepper, and lime juice to taste.
6. Serve:
   • Ladle the chili into bowls and garnish with chopped cilantro, shredded cheese, and green onions if desired. Serve with tortilla chips on the side for added crunch.

Tips:​

• Cook Ahead: This chili tastes even better the next day, so consider making it in advance.
• Adjust Spices: Feel free to adjust the level of heat by varying the amount of cayenne pepper or jalapeño.
• Garnishes: Fresh cilantro, shredded cheese, and tortilla chips add great texture and flavor contrasts.

This recipe combines a rich, creamy base with the perfect blend of spices and flavors, making it a standout choice for any chili competition or family meal. Enjoy!

Wow, this white chicken chili recipe sounds amazing! Perfect for a cozy dinner. Can’t wait to try it out!

 

[Nutellah_]

Thanks for the Best White Chicken Chili recipe! Can’t wait to try it!