White Chicken Chili
Talk about a fall staple. As soon as it starts cooling off, I get so excited to make all the cozy food. White chicken chili is one of those dishes that brings so much warmth and satisfaction on a crispy day, and it's so easy to make. It's the kind of dish that is perfect for an easy weeknight dinner, and an absolutely winner on gamedays! Chili is also one of the only meals that tastes better the next day. Anyways, I'd like to think I've perfected this recipe. I've been making it for years and I've never had a complaint.
The good thing about chili is all the variations of how you make it. There's a lot here you can do to make it your own. For instance, I like to pan sear chicken breast in the pot I'm using for my chili but you can boil chicken or use rotisserie chicken which is even easier.
If going the pan sear route - Cook it until it's at least 75% done, then remove and let cool while you start working on the other ingredients. You'll add the chicken back in later to finish cooking. I like this method 1. Because I think the chicken has a better texture and 2. It adds more flavor to the dish.
Pro Tip: When you remove your chicken, immediately toss in your diced onion and give it a good mix. The onion will soak up all of the chicken goodness in the bottom of the pan!
Another way to switch it up is deciding your spice factor. I like my chili to have a good kick, but there needs to be a balance between spicy and creamy.
And speaking of creamy, I have a secret ingredient for this recipe. It gives the chili the perfect consistency. I use coconut milk! I'm telling you not to knock it until you try it for all of you skepticals out there. It's amazing, and doesn't leave the chili tasting like coconut. I promise. Even though I don't think that would be a bad thing.
But if you aren't willing to give the coconut milk a try, you can use another milk or cream as a substitute. Heavy cream would probably be best to help thicken the chili up a little. I just wouldn't use very much. I use an entire can of coconut milk for this serving size. I would suggest using half that if you're using heavy cream. Start small and add in as you desire.
My point is, chili is what you make it. There's so many ways to make this recipe. This is just my favorite way. This chili recipe is vibrant, jam packed with flavor, and sure to win many hearts over! Let me know if you give this a try. You're likely to have this on your dinner roster weekly.
Prep Time: 20 Minutes | Total Time: 1 Hour, 20 Minutes |
Cook Time: 1 Hour | ​Serves: 4 |
Ingredients
1lb Chicken Breast
(2) 8oz Cans of Great Northern Beans
(2) Small Yellow Onions or (1) Large Onion, diced
(1) 4oz Can of Mild Green Chilis
1/3 Cup of Rice
32oz Chicken Stock
13.5oz Canned Unsweetened Coconut Milk
(1) Cup of Freshly Chopped Cilantro
1/2 Cup of Chopped Green Onion
4 Cloves of Garlic, Minced
Spices
Salt, Pepper,
Cumin
Garlic Powder,
Chili Powder
Cayenne
Smoked Paprika
Cilantro Lemon Crema
1/4 Cup of Sour Cream
Juice of 1 Lemon
1/3 of The Chopped Cilantro
1/3 of The Green Onion
Salt, Pepper to taste
Directions
If you plan to pan sear your chicken, generously salt and pepper each side of the chicken breast before laying in the pot over medium high heat in a tbsp of olive oil. Cook for a couple on minutes each side, long enough to get a golden brown sear on the chicken then remove and let cool.
Turn the heat down to medium, add more olive oil and toss in the diced onions. Give this a good mix, being sure to scrape the bottom of the pan to get all those little bits from the chicken.
This is where I start adding my seasoning. Add all of the spices to your desired taste. Start with a solid amount, but leave room for tasting later. You can always add more seasoning, you can't take it out. Once the onions are translucent, toss in the minced garlic and mix, then add the green chilis. Cook for another 3 minutes. During this time, I cut or shred my chicken into chunks. If you're using a rotisserie, I recommend shredding before you start this meal to save you some hassle later on.
After rinsing the northern beans well, toss into the pot, along with a 1/3 cup of rice, then add in the chicken stock. Stir well and cover. Let return to a gentle boil, then reduce to medium low heat, and let simmer for 20 minutes. In the meantime, chop the cilantro and green onion.
After 20 minutes add in the coconut milk. Stir well then check again to adjust seasonings.
Let simmer for another 15 minutes, then add 1/3 of the cilantro and 1/3 of the green onion. Let simmer for another 5 minutes.
Pro Tip: This is optional, but it makes all the difference. To make the cilantro lemon crema, mix all ingredients into a bowl and mix until you have a smooth consistency. The lemon really compliments this dish. It gives it that little something the dish really needs.
Now you are ready to eat. Build your chili however you desire. I tend to add lots of crema, more cilantro and green onion, and top with Frito Scoops or Stacy's Pita Thins. Sometimes I add cheese, sometimes not. Oh my stars. It's heaven on earth.
Warning: If you make this for gameday, you will need a large batch. This isn't the kind of dish people only have one serving of.
You really do have to give this meal a try. You'll want to enjoy it all fall long.
Thank you so much for checking in!